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vanilla fudge chocolate eggs 3

Vegan Mini Eggs

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Servings: 20
Calories: 230kcal
Author: Amanda Logan

Ingredients 

Vanilla Fudge

  • 1 cup almond butter
  • cup coconut oil
  • ½ cup maple syrup
  • 2 teaspoon vanilla extract

Chocolate

  • 1 cup cocoa butter
  • ¼ cup maple syrup
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoon almond butter or peanut 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 ⅓ 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.

Notes

If you are using store-bought chocolate, you will need around 300g of vegan chocolate chips. 

Nutrition

Calories: 230kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Sodium: 5mg | Potassium: 125mg | Fiber: 2g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1.1mg
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