Vanilla fudge chocolate eggs. These are currently my favourite words. Vanilla fudge chocolate eggs. Sigh. What a lovely bunch of syllables.
I love chocolate. I mean I love chocolate and I think I have passed my super-human tolerance for all things chocolate to the elf. Well, it was either that or my super-human need to control things so…I guess, on par, not so bad. These gorgeous, vegan eggs are a chocolate, fudge treat I am happy for her to indulge. And because I believe a family that shovels chocolate in to their gobs together stays together I am indulging too. Besides, it is chocolate week, isn’t it?
To clarify, we don’t shovel. We use our fingers like regular people. Regular chocolate loving people.
I made these eggs because the elf is becoming aware of holidays and festivities. We are still reading T’was The Night Before Christmas despite it being March and today she came from play group proudly adorned in a her homemade bunny ears. What a world of wonder she is entering and I love watching the journey. She twirls in her joy and it just makes my heart sing. With Easter comes chocolate so I guess if she is going to indulge, she might as well have the good stuff.
These vanilla fudge chocolate eggs are so, so addictive. The fudge is sweet and buttery while the chocolate is silky and rich. Made with all vegan ingredients and no processed sugars, they are as healthy as a naughty treat can get. Cacao, maple syrup, vanilla, nut butters. Again I say, sigh.
Enjoy these vanilla fudge chocolate eggs while revelling in all the wonders of your inner child. xx
Vanilla Fudge Chocolate Eggs
Ingredients
Vanilla Fudge
- 1 cup cashew butter
- 2/3 cup coconut oil
- 1/2 cup maple syrup
- 2 teaspoon vanilla extract
Chocolate
- 1 cup cocoa butter
- 1/4 cup maple syrup
- 1/4 cup cacao
- 1 teaspoon vanilla extract
- 2 heaped tablespoons almond butter
Instructions
- Set aside an Easter egg chocolate mould - or any shape you like.
- To make the fudge, place the ingredients in a small saucepan and heat on low, stirring until well combined and smooth. Remove from heat.
- To make the chocolate, set up a double-boiler by filling a saucepan 1/3 full with water and bring to the boil. Turn down to a simmer.
- Set a heat proof bowl over the saucepan and slowly melt the cocoa butter.
- Once completely melted, add the maple syrup and whisk to combine. Stay on the heat whisking until the two ingredients are completely combined and smooth. Approximately 2 minutes.
- Take the bowl off the heat and slowly whisk in the cacao. Keep whisking until smooth before adding the vanilla and finally adding the almond butter.
- Carefully, put a teaspoon of chocolate at the bottom of each chocolate mould. Refrigerate for 5 minutes.
- Remove the chilled mould and spoon a teaspoon of the fudge mixture.
- Again, refrigerate for around 5 minutes.
- Remove the mould from the fridge again and spoon enough chocolate to fill the mould. Refrigerate for around 20 minutes or until the chocolate is set.
- Remove from the moulds and serve.
- Line or grease a muffin pan and distribute the remaining fudge mixture between the moulds. Put in the fridge to set for 3 hours. Another treat!
- These will keep in an airtight container in the fridge for around 1 week.
Nutrition
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-lga3-1.cdninstagram.com/vp/3a3bdf57cf532afcdbe47224d6205874/5D0B0AE8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-lga3-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
Yummy!
Thank you! Yummy indeed.
Oh my they looks so cute and sound so delicious! You have a beautiful blog Amanda 🙂
Thanks Sam. Right back at you 🙂
Sounds delicious! I’m regretting eating all of my cashew butter now!
Thank you! Got almond butter? That works too 😉 Or even peanut butter.
Thanks for the tip. I think cashew butter might be more fudgey though
The cashew is creamier but my original recipe was for a peanut butter fudge. It was pretty awesome. It’s good we have all these choices 🙂
Yum! These look incredible.This type of homemade chocolate is the best and we love the idea of using cashew butter as a filling instead of typical fondant fillings found in other Easter eggs (bleh!). 🙂
Thank you! I am so happy with these.
You’re welcome! Thanks for sharing. 🙂