Last updated on April 15th, 2019 at 11:11 pm
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
- 1 cup cashew butter
- 2/3 cup coconut oil
- 1/2 cup maple syrup
- 2 teaspoon vanilla extract
- 1 cup cocoa butter
- 1/4 cup maple syrup
- 1/4 cup cacao
- 1 teaspoon vanilla extract
- 2 heaped tablespoons almond butter
- 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.