With time whizzing by, Easter is on the horizon again. We have had mild sunny weather in the UK this week and so spring is on the horizon too. It is a nice time of year. It is also a time of year for chocolate (although, for me, any time of year is a time of year for chocolate!).
The creme filling here features coconut cream, coconut sugar and custard powder. I remember that it was delicious and that the bunnies did not last long! The filling is firmer than commercial creme eggs but has a similar taste. You can use whatever chocolate you like for the coating, but a good quality one will give a better flavour result.
Vegan creme bunnies or eggs
Delicious, vegan Easter treats that can be made as eggs or as other shapes depending on your available moulds
Makes approximately 10 small eggs or 6 or so larger ones
Author: Bite-sized thoughts
1/4 cup coconut cream (the solid part of a can)
2 tbsp coconut sugar
1 tbsp custard powder
Dash vanilla essence
150g dairy free chocolate
Silicon chocolate moulds, or small alfoil muffin cases (if using the latter you will have creme cups rather than eggs)
Beat the coconut cream, coconut sugar, custard powder and vanilla together until smooth, using a small blender / food processor or an electric mixer. Set aside.
Melt the chocolate and use approximately one-third of the melted mixture to line the bottom of your chocolate moulds or muffin cases. Place in the fridge for a few minutes until slightly set (it will still be soft).
Spoon the creme filling over the chocolate base, and then use the remaining melted chocolate to cover the tops and sides.