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!
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.
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.
Frequently Asked Questions
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.
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.
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
- 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.
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?
Vegan Dark Chocolate Truffle Easter Eggs
- Food Processor
- Silicone Egg Mold
- 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.
- 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.
- 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.
- 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.