Sneaky Vegan Chocolate Easter Eggs

My mum used to play a trick on us every Easter. We'd come down for breakfast on Easter Sunday, and tap the top of our 'boiled egg' with a spoon. Instead of cracking off the shell to reveal gooey egg white and a sticky yolk, we'd find a solid chocolate centre - and which kid doesn't prefer that for breakfast!

Making chocolate eggs is actually fairly simple. I was worried I'd crack a million shells before successfully replicating my mums chocolate trick, but in actual fact I didn't break a single one. 


4 eggs

150g coconut oil (I prefer flavourless for this recipe)

75g cacao powder

100ml oatly cream (or soya cream for gluten free) 

75ml maple syrup (more if you need it super sweet) 


Boil a saucepan of water and set a glass bowl on top. Simmer the pan so that it maintains an even heat warming the bowl above

Add coconut oil to the bowl and allow to melt. Then add the maple syrup and stir together well

Add the cacao powder and continue to stir until it's all blended in, creating a thick, smooth chocolate

Pour in the cream and stir continually until everything is well combined. You might like to taste the mixture at this stage to be sure it's sweet enough. If it needs more sweetness, add a little more maple syrup

Pour the finished chocolate mixture into a jug and leave to one side to cool slightly


You'll want to ensure the eggs are completely clean before pouring in your chocolate mixture. Create a little hole in the underneath of the egg (the fat end) I used a corkscrew bottle opener to tap, tap, tap until eventually it broke a little hole in the shell. Pull away little bits of shell from around the hole until it's big enough to drain the egg white. Use a chopstick to stir the yolk inside the shell until it breaks and drains out. If you eat eggs you might like to pour this mixture into a bowl to make an omelette or pancakes!

Once you've drained as much egg as possible, run the egg under a cold tap, filling the hole and swirling the water around to properly remove any remaining egg white. Set to one side to dry out. 


Use a jug with a narrow spout to carefully fill each egg in turn. Shake the shell a little as you do to ensure there are no air bubbles. Once each egg is filled with chocolate, place upside down in an egg tray and pop in the fridge to set. Overnight is best. 

Once set, turn the eggs the correct way up and serve in an egg cup just as you would a boiled egg! 

The easiest way to get the chocolate out is to peel the egg shell away or dig in with a spoon. Store in the fridge until you're ready to serve. 

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