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Home » Vegan » Vegan Dark Chocolate Truffle Easter Eggs

Vegan Dark Chocolate Truffle Easter Eggs

By Stacey Homemaker on March 24, 2023, Updated April 2, 2023 10 Comments

This post may contain affiliate links. Please read my disclosure.
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DARK CHOCOLATE VEGAN EGGS WITH HUMMUS FILLING

These decadent vegan Easter eggs are filled with silky chocolate peanut butter dessert hummus! Trust me, everyone (vegan or not!) will love this special vegan Easter dessert!

Chocolate eggs on a bed of green easter grass.

These vegan Easter eggs are such a delicious treat and they are perfect to share with friends and family. The eggs are filled with creamy chocolate peanut butter hummus inside of a rich dark chocolate shell... it tastes like a fancy dessert truffle!

If that's not enough to make you want to devour the whole tray, the eggs are drizzled with even more chocolate on top and vegan sprinkles for a pop of color. It's the best festive dessert to make for Easter! It can also be a fun activity to do as a vegan alternative to dying Easter eggs.

I make these vegan Easter eggs every year for Easter and they are always a hit! These vegan eggs aren't just popular with my vegan friends and family, even the non-vegans love them!

Ingredients & Substitutions

  • Chickpeas - Chickpeas are traditionally used to make hummus, but you can also use great northern beans.
  • Peanut Butter - Almond butter or sun butter can be substituted.
  • Cacao Powder - You could also use cocoa or carob powder.
  • Maple Syrup - Agave or date syrup can be used instead of maple syrup. 
  • Plant Milk - I used coconut milk (from a refrigerated carton, not canned) because it's so creamy, but you can use any unflavored plant milk like almond or oat.
  • Vegan Chocolate Chips - There are lots of different vegan brands available that you can use to make the eggs, but my all-time favorite is the Pascha 55% dark chocolate chips. They taste great and they melt perfectly. 
  • Sprinkles: These vegan sprinkles give the eggs a pop of color and make them look so festive! Freeze-dried strawberry powder would also be a good topping.
  • Egg Mold - The eggs have the perfect egg shape because I used a food-grade silicone egg-shaped mold to form the shell. The silicone mold is so easy to use and I think that it makes the eggs look so much better than just forming the egg shape with your hand. 

How to Make Vegan Easter Eggs

First, you're going to make the dessert hummus filling. Next, melt the chips using a double boiler or in the microwave.

Spoon a little bit of the melted chocolate into each of the egg molds and use a small spoon to spread it around the whole egg shape. Make sure to fill in all the gaps so the shell will be even in thickness.

A photo collage showing how to make vegan eater eggs step by step.

Next, turn the mold upside down on a parchment paper-lined tray and put it in the freezer to set for 5 minutes. 

Remove the mold from the freezer, flip it over, and fill each egg with a hearty spoonful of the dessert hummus. Fill the eggs to the top of the mold with more melted chocolate, and then use the back of a spoon to smooth out the top layer. 

Put the eggs back in the freezer to set for 10 minutes or until the shell is hard. Take the eggs out of the freezer and carefully pop them out onto the parchment paper-lined tray.

Lastly, use the remaining chocolate to drizzle over the eggs and add some organic vegan sprinkles on top to give it a festive pop of color. The sprinkles are naturally pastel-colored which is perfect for Easter. 

A hand holding a chocolate egg that has a bite missing.

Frequently Asked Questions 

Can I use store-bought hummus?

Yes, you can use premade hummus, just make sure it's labeled as dessert hummus so it's sweet. That will definitely save you time assembling the eggs. You will need 1 ¾ cups of hummus to make 8 eggs.

Can I make it in advance?

Yes, you can make the eggs 1-2 days before Easter, just make sure that you store them in an airtight container (that's lined with parchment paper) in the fridge.

Can I freeze the leftovers?

Yes, you can freeze the leftover vegan Easter eggs. Make sure to store them in an airtight container and line the bottom of the container with parchment paper so the eggs won't stick. When you're ready to eat them, remove the container from the freezer and let it thaw in the fridge for 24 hours

A hand putting sprinkles on chocolate eggs on top of parchment paper.

Success Tips

  • The silicone egg mold makes it so easy to assemble the eggs, it's definitely worth it! 
  • When you put the silicone egg mold into the freezer to set the outer shell, make sure that you turn the egg mold upside down so the melted chocolate will spread out instead of pooling at the bottom of the shell. 
  • Make sure that you line the tray and storage container with parchment paper so the eggs don't stick and for easy cleanup.
  • Store the eggs in the fridge until you're ready to serve because the chocolate will start to get soft if they are left out on the counter for too long.
A hand picking up a chocolate egg from a purple egg tray with green easter grass.

I hope you enjoy this vegan Easter egg recipe as much as my friends and family do! If you need any recipe inspiration for your Easter dinner, here's my personal vegan Easter dinner menu. It has everything you need for a delicious feast, from appetizers to dessert, prep tips + a printable grocery shopping list!

Also, if you're making Easter baskets, here's a list of the best vegan candy that's perfect for filling up your Easter basket! 

Want More Vegan Holiday Recipes?

Complete Vegan Thanksgiving Menu 

51 Spooky & Delicious Vegan Halloween Recipes

Vegan Christmas Dinner Menu

Vegan 4th of July Recipes 

Dark Chocolate Easter Eggs

Vegan Dark Chocolate Truffle Easter Eggs

These decadent vegan Easter eggs are filled with dessert hummus! It tastes like a truffle! Everyone (vegan or not!) will love this special vegan Easter dessert! 
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 8 eggs
Calories: 244kcal
Author: Stacey Eckert

Equipment

  • Food Processor
  • Silicone Egg Mold

Ingredients

  • 1 ¾ cups Dessert Hummus
  • 1 ¼ cups Vegan Dark Chocolate Chips
  • ½ tbsp Vegan Sprinkles

Instructions

  • Make the hummus filling. Get the recipe, here.
  • Melt the dark chocolate chips in a medium bowl using a double boiler or in the microwave. 
  • Spoon 1 ½ tsp of melted chocolate into each egg mold and swirl it around to cover all sides of the egg mold. Hold the egg mold up to the light to see if you missed any spots with the melted chocolate. 
  • Turn the filled egg mold upside down on a parchment-lined tray and put it in the freezer to set for five minutes. 
  • Take the egg mold out of the freezer and spoon about 1 tbsp of the dessert hummus filling into each egg. Leave a little bit of space on top of the filling to put a layer of melted chocolate on top to seal the egg. 
  • Spoon melted chocolate over the top of each filled egg to completely fill in all the gaps. The mold should be filled to the top. Use the back of a spoon to smooth it out to the edges. Put the filled egg mold in the freezer for 10 minutes or until the shells have hardened completely and you can easily pop the eggs out. 
  • Remove the eggs from the freezer and carefully pop them out of the mold onto a parchment-lined tray.
  • Use a fork to drizzle the rest of the melted chocolate over the top of the eggs.
  • Quickly, add the sprinkles so they stick to the melted chocolate on top of the eggs.

Notes

  • This is the dessert hummus recipe that you need to make the filling for the eggs. I usually double the recipe to make 16 eggs, because 8 eggs are never enough for my family.  
  • Store the eggs in an airtight container that's lined with parchment paper in the fridge for 2-3 days. 

Nutrition

Serving: 1egg | Calories: 244kcal | Carbohydrates: 24g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 234mg | Potassium: 301mg | Fiber: 4g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

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Reader Interactions

Comments

  1. Sabrina Calzada

    April 08, 2023 at 3:16 pm

    I just made these for our Easter celebration tomorrow ! They turned out great ! Your directions and pictures were so helpful and I can't wait for my vegan daughters to taste them :). I will definitely be returning for more recipes 🙂
    Happy Easter !

    Reply
    • Stacey Homemaker

      April 11, 2023 at 2:33 pm

      Thank you, Sabrina!

      Reply
  2. Mary

    April 08, 2020 at 7:53 am

    I have a silicone ice cube tray, could I use that instead

    Reply
    • Stacey Homemaker

      April 08, 2020 at 8:53 am

      Sure! What shape is the ice cube tray?

      Reply
  3. Lewis Johnson

    February 12, 2019 at 12:53 pm

    Those look like the perfect easter desert.

    Reply
    • Stacey Homemaker

      February 15, 2019 at 4:13 pm

      Thank you!

      Reply
  4. Stephanie Griner

    March 23, 2018 at 2:22 pm

    If I do not choose to use a mold, how else could I make these where they would be bite size treat desserts?

    Reply
    • Stacey Homemaker

      March 23, 2018 at 7:02 pm

      Hey there! You could try molding the hummus with your hands into a circle or egg shape and then dipping it in chocolate but it's not going to turn out as polished as the picture. I think it's going to be really difficult to get the hummus filling into an egg shape because it's very soft. If you try it let me know how it works out!

      Reply
  5. michelle

    March 22, 2018 at 9:54 pm

    5 stars
    I cannot wait to make these!

    Easter and Passover move as they follow the lunar calendar and are celebrated on the first full moon following the vernal equinox (or for Easter the Sunday after).

    Reply
    • Stacey Homemaker

      March 23, 2018 at 7:11 pm

      Wow! I had no idea that was the reason why, thank you so much for explaining it to me =) Happy Easter!

      Reply

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Hi, I'm Stacey! I veganize your favorite classic recipes and transform them into irresistible meals that are made entirely from plants! Want to know more? →

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