100gvegan chocolate (3.5 oz)dark or milk chocolate-alternative
25mlcoconut oil (1 tablespoon + 2 tsp)deodorised
1teaspoonsmooth cashew butter
30mldairy-free cream (2 tbsp)
1pinch ofsalt
15gpowdered sugar (1 + ¾ tbsp)
Instructions
Melt the chocolate over low heat in a double boiler, then brush the melted chocolate into 6 egg-half molds. Create 2 layers of chocolate, allowing for the silicone mold to rest in the fridge to set in between.
Whilst the mold is in the fridge, prepare the cream filling: melt the coconut oil and whisk together the cashew butter and cream, then stir in the coconut oil, salt and powdered sugar.
Brush the cream into the chocolate eggs and place it in the fridge to set for at least 10 minutes or preferrably longer.
Once set, carefully remove the egg halves from the silicone mold. Press them open side down into a warm skillet to gently melt the edges and press 2 egg halves together to create a chocolate egg. Repeat until all eggs are ready.
Notes
Store your chocolate eggs in the fridge for up to 7 days.
You can add a little vanilla extract to your cream filling if you love vanilla!
Wear gloves when assembling the Kinder eggs to avoid fingerprints.
Totally optional, but you can add fillings to your eggs if you like - such as sprinkles, mini marshmallows, vegan smarties or little chocolate eggs,
Keyword easter eggs, kinder eggs, kinder eggs recipe, vegan kinder eggs