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vegan Easter chocolates on wooden board
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Vegan Easter chocolates

These delicious homemade vegan Easter chocolates are so easy to make. With less than five ingredients, you'll want to make these time and time again.
Course Snack
Cuisine British, Vegan
Keyword vegan Easter chocolates
Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings 20
Calories 56kcal
Author Cook Veggielicious

Equipment

  • 2 x silicone chocolate moulds
  • Heatproof bowl
  • Small saucepan

Ingredients

  • 150 g cacao butter
  • 35 g cacao powder
  • 3 tablespoons maple syrup or agave syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lecithin powder optional
Metric - US customary

Instructions

  • Place about 5cm water in a small saucepan and bring to the boil.
  • Put the cacao butter in a heatproof bowl and place it in the pan over the water - the bowl shouldn’t touch the water.
  • Heat until the cacao butter is melted.
  • Remove from the heat, taking care as the bowl will be very hot.
  • Whisk in the cocoa powder then add the syrup, vanilla extract and lecithin powder (if using).
  • Pour into your Easter egg mould*  and allow to set in the fridge for 1-2 hours.
  • Once your vegan Easter chocolates have set, carefully remove them from the mould and store in a container with a lid in the fridge.

Notes

  1. *I find a silicone mould works best.
  2. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 56kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 34mg | Fiber: 2g | Sugar: 2g | Calcium: 6mg | Iron: 1mg