Vegan Chocolate Vanilla Cream Easter Egg!

Written by Polly Noble

If you’ve been food shopping lately, you've noticed that Easter is approaching, as chocolate eggs adorn every shelf. It has been quite some time since I’ve eaten a milk chocolate easter egg as these days, my preference is to eat raw chocolate, otherwise known as cacao. Not only is raw chocolate guilt-free, it's actually good for you!

Raw chocolate is created by cold-pressing the cacao bean, separating the oil from the protein and fibre. The temperature is kept at 120 degrees Fahrenheit or below in order to maintain the amazing enzyme and nutrient content. Gradually the pure liquid cacao butter is drained off and the remaining residue is then cold-ground, fine milled and sifted so that only the finest, most bio-available raw cacao particles are used in the final product.

Cacao contains potent antioxidants that destroy free radicals and is thought to improve heart function, promote general health and can potentially lower the risk of developing disease. Theobromine, naturally found in cacao is a mild, non-addictive stimulant that may prevent depression.

So this Easter, why not swap your sugary shop-bought egg for a vegan guilt-free raw chocolate vanilla cream egg?



  • 1 cup melted cacao butter
  • 3/4 cup cacao powder
  • 1/3 cup maple syrup
  • pinch Pink Himalayan salt
  • 1 teaspoon vanilla extract

Vanilla cream

  • 1.5 cup cashew nuts
  • 2/3 cup water
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla powder
  • pinch Pink Himalayan salt


You'll need a plastic or silicone mold in the shape of half an egg.

If your blender struggles with nuts, soak them in water for at least an hour before using.

Melt the cacao butter in a bain marie using a glass bowl for the top container. Once melted, remove from the heat, add the cacao powder, salt, vanilla and maple syrup stirring to combine into a smooth mixture. Into your mold, pour a small amount of chocolate while tipping the mold to the left and right to ensure the sides are coated with chocolate. It will only be a thin layer for now. Place in the freezer to set for 15 to 20 minutes.

Drain the cashew nuts and rinse with clean water if soaking. Place in a high-speed blender with the salt, water, syrup and vanilla. Combine well.

Once the chocolate in the mold has set, remove it from the freezer and spoon the vanilla cream into the middle of the egg. Pour over the remaining chocolate filling to the top of the mould. (If leaving the egg in the freezer for longer, you may need to gently warm the chocolate again to make it runny and smooth as it was before.) Place in the freezer to set for at least 1 ½ hours.

Remove from the freezer and devour.

Enjoy and Happy Easter!

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