Vegan Dark Chocolate Easter Eggs
Decadent plant-based dark chocolate Easter eggs filled with a truffle-like carob peanut butter dessert hummus. Vegan, gluten-free.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 eggs
This carob peanut butter hummus recipe is the filling for the eggs. Double it so you have enough filling to make 16 dark chocolate Easter eggs, you might have a little bit leftover.
Melt the dark chocolate chips in a medium bowl over 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. Turn the filled egg mold upside down on a parchment-lined tray and put it in the freezer to set (about two minutes).
Take the egg mold out of the freezer and spoon 1 1/2 tbsp of carob peanut butter hummus into each egg. Be sure to leave enough room at the top of each egg to put another layer of melted chocolate on top.
Spoon enough melted chocolate over each egg to completely seal the filling in and fill the mold to the top. Use the back of a spoon to smooth the chocolate to the edges. Put the filled egg mold in the freezer for 10 minutes.
Remove the eggs from the freezer and carefully pop them out of the egg mold. Lay them on a parchment-lined tray and use a fork to drizzle melted chocolate over each egg. Quickly, add the sprinkles so they stick to the melted chocolate. (If you wait too long, the sprinkles won't stick to the cooled chocolate drizzle.)
Keep the eggs on parchment paper in an airtight container in the fridge.
- I only had one egg mold, so I did 8 eggs at a time. If you want to make all 16 at once, you'll need two egg molds.
- I prefer to use semi-sweet organic vegan dark chocolate chips for the egg shells but you can use any chocolate chips that you like.
- Make sure you line the container that you store the eggs in with parchment paper, otherwise they will stick to the container.