Vegan Dark Chocolate Easter Eggs
Vegan Easter Eggs
Servings 16
Instructions
- 1) Use the peanut butter filling recipe as the filling for the eggs. You can double it so you have enough filling to make 16 dark chocolate Easter eggs, you might have a little leftover. 2) Melt the dark chocolate chips in a medium bowl over a double boiler or in the microwave. 3) Drizzle 1 1/2 tsp of melted chocolate into each egg mold and swirl it around to cover all sides of the egg mold. Hold the egg mold up to the light to see if you missed any spots.4) Turn the filled egg mold upside down on a parchment-lined tray and put it in the freezer to set (about two minutes). 5)Take out the egg mold out of the freezer and spoon 1 1/2 tbsp of carob peanut butter hummus into each egg. Be sure to leave enough room at the top of each egg to put another layer of melted chocolate on top.6) Place enough melted chocolate over each egg to completely seal the filling in and fill the mold to the top. Use the back of a spoon to smooth the chocolate to the edges. Put the filled egg mold in the freezer for 10 minutes. 7)Remove the eggs from the freezer and carefully pop them out of the egg mold. Lay them on a parchment-lined tray and use a fork to drizzle melted chocolate over each egg. Swiftly, place the sprinkles so they stick on to the melted chocolate 8)Place the eggs on parchment paper in an airtight container in the fridge.