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Vegan Chocolate Vanilla Cream Easter Egg


Deliciously creamy and chocolatey Easter eggs are made with cashew cream for the vegans in your life. Make someone happy with these special Easter eggs in their basket.

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Rate this recipe 4.3/5 (8 Votes)


  • 1 cup melted cacao butter
  • 3/4 cup cacao powder
  • 1/3 cup maple syrup
  • Pinch Pink Himalayan salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup cashew nuts
  • 2/3 cup water
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla powder
  • Pinch Pink Himalayan salt


Servings 6
Preparation time 30mins
Cooking time 120mins
Adapted from


Step 1

You'll need a plastic or silicone mold in the shape of half an egg.

If your blender struggles with nuts, soak them in water for at least an hour before using.

Melt the cacao butter in a bain marie using a glass bowl for the top container. Once melted, remove from the heat, add the cacao powder, salt, vanilla and maple syrup stirring to combine into a smooth mixture. Into your mold, pour a small amount of chocolate while tipping the mold to the left and right to ensure the sides are coated with chocolate. It will only be a thin layer for now. Place in the freezer to set for 15 to 20 minutes.

Drain the cashew nuts and rinse with clean water if soaking. Place in a high-speed blender with the salt, water, syrup and vanilla. Combine well.

Once the chocolate in the mold has set, remove it from the freezer and spoon the vanilla cream into the middle of the egg. Pour over the remaining chocolate filling to the top of the mould. (If leaving the egg in the freezer for longer, you may need to gently warm the chocolate again to make it runny and smooth as it was before.) Place in the freezer to set for at least 1 ½ hours.

Remove from the freezer and devour.

Enjoy and Happy Easter!

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