A combination of two Cadbury favourites; the Creme Egg and the Marshmallow Egg. Combined, Veganised and of course made a lot Healthier!
Gourmet Vegan Easter Eggs
Time 30 mins | Makes 6
- 1 cup chopped Dark Chocolate
- 1 tsp Coconut Oil
Filling (White Part)
- 1/2 cup Aquafaba
- 1/4 tsp Xanthan Gum
- 2 tbsp Maple Syrup (to taste)
- 2/3 cup cold Coconut Cream (use hard part from the top of the can)
- 1/3 of the Filling Mixture (above)
- 1 tsp Turmeric
- 1/2 tsp ground Ginger
- 1 1/2 tsp Lemon Zest
- 1 – 2 tbsp Maple Syrup (to taste)
First start by making the Chocolate Shells. Start by melting the oil with 2/3 of the chocolate in a pan over a gentle heat, remove from the heat once melted and stir in the remaining chocolate till smooth. Pour the melted chocolate into egg shaped or dome moulds, coating the mould completely and dripping off the excess back into the pan. Transfer to the freezer to set, should take about 2 – 3 mins. Once set do a second coat with the remaining chocolate. Return the moulds to the freezer to set until you are ready to use them.
To make the Filling first whip the aquafaba with the xanthan gum until soft peaks form. Next add in the syrup and continue whipping until mixture is fairly stiff. Lastly gradually whip in the coconut cream.
Remove about 1/3 of the filling mixture to make the Yellow part of the egg. To this 1/3 of the Filling add in the rest of the ingredients to make the Yellow Part, mixing into well combined.
To put it all together, remove the shells from the freezer and pipe in the filling into each egg and top with a bit of the yellow to make a ‘yolk’. You can then un-mould and serve as is, or however you can seal off the bottom with more chocolate (see the video for further info). Store in the fridge.