These decadent vegan dark chocolate Easter eggs are filled with a silky chocolate peanut butter dessert hummus! Trust me, Kids and adults (vegan or not!) will all love this special Easter treat! The dark chocolate eggs are naturally gluten-free, dairy-free and free of refined sugar.
*This recipe was originally posted on 3/6/18, but I updated the recipe with better instructions on 4/13/20.
These vegan chocolate Easter eggs are such a delicious treat! If you’re looking for a tasty vegan dessert that isn’t loaded with refined sugar, artificially flavored fillings, or a bunch of unhealthy ingredients to serve at your Easter dinner, you gotta try these vegan dark chocolate truffle Easter eggs!
The chocolate peanut butter dessert hummus filling is EVERYTHING!
The “eggs” feature a creamy and decadent chocolate peanut butter hummus filling inside of a rich dark chocolate shell… it tastes like a fancy truffle!
As if that’s not enough to make you want to devour the whole tray, I like to drizzle a little bit more chocolate on top and a add few sprinkles for a pop of color. It’s the perfect festive dessert to make for Easter!
Have you tried dessert hummus before? It’s a sweet version of traditional hummus that’s usually served with strawberries, pretzels, or crackers. Dessert hummus is incredible by itself but it also makes the best truffle-like filling for these vegan chocolate eggs!
I make these vegan Easter eggs every year for Easter and they are always a hit! These vegan chocolate eggs aren’t just popular with my vegan friends and family, even the non-vegans love them!
Can Vegans Eat Easter Eggs?
Vegans can’t eat animal eggs but can they eat these chocolate Easter eggs! If you’re looking for a fun Easter-themed activity to do with your kids instead of dying eggs, this is the perfect activity to do together! The chocolate eggs are very easy to make and a silicone egg mold makes it practically foolproof.
How Do You Make the Egg Shape?
The eggs have the perfect egg shape because I used this food-grade silicone egg-shaped mold to form the chocolate shell! The silicone mold is so easy to use and I think that it makes the chocolate eggs look so much better than just forming the eggs with your hand.
I used this silicone egg mold to make the eggs –> 
I only had one egg mold, so I had to wait for one batch to freeze until I could start the second batch. If you have two molds you can make all 16 eggs in a shorter amount of time.
How to Make Vegan Easter Eggs – Step by Step Instructions
First, you’re going to make the dessert hummus (or use store-bought dessert hummus). Next, melt the dark chocolate 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 the chocolate around the whole egg shape. Make sure to fill in all the gaps so the shell will be even in thickness.
Next, turn the mold upside down on a parchment paper-lined tray (so the chocolate won’t pool in the bottom of the mold) and put it in the freezer to set for 5 minutes.
Remove the mold from the freezer, flip it, 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 chocolate 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 sprinkles.
Can You Use Store-Bought Hummus?
Sure! If you don’t feel like making the chocolate dessert hummus from scratch you can definitely use a pre-made hummus to save time. The main benefit of making your own dessert hummus filling is that you can control what type of ingredients are used and how much sugar is added.
What Type of Vegan Chocolate Chips Should You Use?
There are a few different vegan dark chocolate chip brands available that you can use to make the eggs, but these organic Pascha 55% cacao dark chocolate chips are my all-time favorite dairy-free chocolate chips to use. They have the best chocolate flavor and they melt perfectly.
What Toppings Can You Use?
I used a fork and drizzled each vegan Easter egg with more melted chocolate and I also added a few organic vegan sprinkles on top to give it a festive pop of color. The sprinkles are naturally pastel-colored which is perfect for Easter.
You could also use shredded coconut, chopped nuts, crushed cookie crumbles, peanut butter powder, white chia seeds, or freeze-dried strawberry powder as toppings.
Can You Make the Eggs in Advance?
Yes, you can make the chocolate 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. If you leave the eggs on the counter for more than one hour, they will start to melt.
Can You Freeze Leftovers?
Yes, you can freeze the vegan chocolate eggs. Make sure that you store the chocolate eggs 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 the chocolate eggs, remove the container from the freezer and let the eggs thaw in the fridge for 24 hours.
Notes & Substitutions
- Gluten-Free: This vegan Easter egg recipe is naturally gluten-free, you don’t need to make any substitutions.
- Do You Have to Use Dark Chocolate Chips? No, you don’t have to use dark chocolate chips. You can use vegan milk chocolate chips, but make sure they are dairy-free.
- Store-Bought Hummus Flavors: If you don’t want to make your own hummus, it’s totally fine to use premade dessert hummus for the filling. If you have a choice of flavors, I would look for chocolate, peanut butter, s’mores, cake batter or brownie batter. Any of these flavors would be delicious fillings for the eggs!
- Maple Syrup Substitutions (Hummus Filling): If you don’t have maple syrup to sweeten the dessert hummus, you can use agave instead. If you need a low-glycemic sweetener option, I recommend that you use date syrup instead of maple syrup.
- Sprinkles: You don’t need a topping, but I think the sprinkles give it that finishing touch. I listed other topping options above if you don’t like sprinkles.
- How to Make Larger Chocolate Eggs: If you want to make extra large Easter eggs, you can use this large silicone egg mold and then follow the same instructions for making the shell, filling it, and decorating it.
Success Tips
- Trust me, get the silicone egg mold, it’s 100% worth it! It will save you time and it takes the dessert presentation to the next level.
- If you cook your beans from scratch, make sure that the hummus has cooled completely before you put it in the chocolate shell or it will melt and take much longer to set.
- When you’re spreading the chocolate around the mold to make the shell, it can be difficult to see if you got all the sides evenly because the mold is brown too. You can make sure that you didn’t miss any spots by holding the mold up to a light and looking for any lighter spots. Then you can go back and fill in the spots with more melted chocolate.
- When you put the silicone egg mold into the freezer to set the outer chocolate 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 leftover chocolate eggs in an airtight container in the fridge (they will melt if left out for a long period of time on the counter) for 3-4 days or freeze them for a future dessert.
I hope you enjoy the vegan Easter eggs 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 Easter candy that’s perfect for filling up your basket!
Happy Easter, friends!
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Vegan Dark Chocolate Easter Eggs
Equipment
- Food Processor
- Silicone Egg Mold
Ingredients
- 3 1/2 cups Dessert Hummus (about 28 ounces)
- 2 1/2 cups Dairy-Free Dark Chocolate Chips
- 1 tbsp Vegan Sprinkles
Instructions
- Melt the dark chocolate chips in a medium bowl using a double boiler or in the microwave.
- Spoon 1 1/2 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 space on top of the hummus filling to put a layer of melted chocolate on top.
- Spoon melted chocolate over the top of each filled egg to completely fill in all the gaps. The chocolate should fill the mold to the top. Use the back of a spoon to smooth out the chocolate to the edges. Put the filled egg mold in the freezer for 10 minutes or until the shells has hardened completeley 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. If the chocolate went over the edges a little bit of the egg, you can use a paring knife to carefully trim the excess off.
- 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. If you wait too long, the sprinkles won't stick to the chocolate drizzle once it cools.
- Store the chocolate eggs in an airtight container that's lined with parchment paper in the fridge for 3-4 days.
Notes
- This is the dessert hummus recipe that I you need to make the filling for the eggs. Double the hummus recipe so you'll have enough filling to make 16 chocolate eggs. You might have a little bit of hummus leftover.
- Get the silicone egg mold, it's worth it! It will save you time and it takes the dessert presentation to the next level.
- When you're spreading the chocolate around the mold to make the shell, it can be difficult to see if you got all the sides evenly because the mold is brown too. You can make sure that you didn't miss any spots by holding the mold up to a light and looking for any lighter spots. Then you can go back and fill in the spots with more chocolate.
- When you put the silicone egg mold into the freezer to set the outer chocolate shell, make sure that you turn the egg mold upside down so the melted chocolate will spread out instead of pooling at the bottom.
- Make sure that you line the tray and storage container with parchment paper for easy cleanup. Believe me, melted chocolate is very messy.
- Store the leftover chocolate eggs in an airtight container in the fridge (don't leave them on the counter because they will melt) for 3-4 days or freeze them for a future dessert.
- Make sure that you line the container that you store the eggs in with parchment paper, otherwise they will stick to the container.
Nutrition
