Easter is just around the corner and as usual I am sharing my sweet vegan Easter treats recipes on the very last minute. I am just not good these days at preparing posts in advance. Anyway! So I had planned a whole bunch of yummy stuff for Easter this year. Actually, my nephews will spend the weekend with us and we will all celebrate Easter together. Of course I want to make sure that they will not miss any non-vegan treats, refined sugar or whatsoever for even a second. So I had huge plans.
But you know life, sometimes things end up differently and sometimes the cocoa butter you ordered just does not arrive and you are left with only a tiny little bit of cocoa butter. And sometimes the white chocolate you planned making just is not turning out as white chocolate because coconut sugar is just not melting in hot cocoa butter. Yes, these things happen sometimes. And they happend to me this week.
So here are my ideas for sweet vegan Easter treats – including my fails and some ideas for modification 😀
Coconut Chocolate Coins
These cute little coconut chocolate coins have been a little bit of a disaster to make. But they turned out really yummy anyway, so I would like to share MY recipe and some ideas for how you can make my recipe even better.
I used for these ones:
90g cocoa butter
90g coconut cream
Dash of vanilla and dash of salt
Sweetener to taste (I used around 30g coconut syrup)
Now, it turned out coconut syrup is NOT a good idea at all! It does not melt properly and so I had like a layer of coconut syrup and a layer of chocolate (this is why the coins have those two different colors). I think maple syrup would work much better. Also agave syrup should work well (I made some white chocolate with agave before and it turned out really nice).
To make the chocolate just carefully heat the ingredients in a small pan until they are all melted and nicely mixed together. Pour into moulds (I got those cute ones here from SilikoMart) or use an oven dish covered with some baking paper.
Put in the freezer for arond 15 minutes and store in the fridge afterwards.
Chocolate Coated Dried Fruits
These ones are my favs! Guys, eating one, you will want to eat them all. My husband had to stop me otherwise there would have been nothing left for Easter.
I coated dried raspberries, mulberries and jumbo raisins with my homemade chocolate. The jumbo raisins are my favorites. I found all those dried fruits in bulk packs at KoRo Drogerie. I think buying in bulk packs is such a great way to reduce plastic packaging and to save some money. KoRo Drogrie JUST launched their webshop in English and I can highly recommend checking it out.
So the chocolate I used to make these coated fruits is basically the one I shared back here in this recipe. Just make the chocolate, prepare an oven dish covered with baking paper, and cover your dried fruits of choice in the melted chocolate. Let them sit for an hour or two in the fridge, before enjoying them.
I know, these look much more like halloween and not that much like Easter. But you know kids, right!? Kids love little monsters and as I made all these treats for my little one and my nephews I thought monsters could be a fun idea.
You can of course use any other mould of your choice when making these delicious coconut-chocolate-dream-comes-true-treats.
The chocolate covering is again the same recipe as in this post here.
For the filling I used:
2 Tbs Coconut Cream
1 Tbs Coconut Sugar
1 Tbs Coconut Flakes
A dash of vanilla and a dash of salt
Add some coconut milk or coconut syrup if the mix is too try.
(all coconut products I use are from Dr. Goerg )
I blended all ingredients in my high speed blender until I got a nice creamy texture. I first made my chocolate, added one layer of chocolate to my moulds, had them sit in the freezer for around 20 minutes, then added the filling and a second coat of chocolate. Another round in the freezer for around 30 minutes and ready they are! Make sure to keep your sweets in the fridge for best results.
I also made a few monsters with my white-not-so-white chocolate (same recipe as the coconut-chocolate coins above)
White Almond Butter Chocolate
This one is another fail of mine. Even though it tastes great and it looks somehow good, it still did not turn out the way I planned it to be AT ALL. So here is what happend: coconut sugar. I thought coconut sugar will melt like super easily and I will get a nice homogenous chocolate mixture. However, things turned out differently. The coconut sugar did not melt and it just went all the way to the bottom of my mould when I poured in my chocolate mixture. So I ended up with these chocolate bars with a crunchy coconut sugar button and a super creamy chocolate like layer on top. Still good, just not what I planned 😀
EDIT: I gave it another try and I made the coconut sugar melt! Just make sure that the coocnut sugar is the very first ingredient in your pan, make it melt carefully and add the other ingredients afterwards.
For this almond butter chocolate you will need:
90g cocoa butter
90g almond butter
A dash of vanilla
A sweetener of choice (I think maple syrup or agave will do great) – around 30g
Decoration of choice (I used dried raspberries and mulberries)
Melt all ingredients carefully at low heat. Pour the chocolate mixture into your moulds of choice and let sit in the freezer for a couple of hours. Keep in the fridge afterwards.
This is probably one of the most chaotic posts of mine ever. Like every second recipe shared here, did not come out the way I planned it to. But I am confident that the my vegan Easter treats will turn out super well when replacing coconut sugar with maple syrup or agave. So this whole post is rather an inspiration than a perfect recipe post and I really hope you enjoy it anyway. I thought about not writing it all but then I thought that it could be a good idea to show that also in the blogger life things like this happen and not everything I create turns out perfect from the very beginning. And since Easter is around the corner AND my order of more cooca butter still did not arrive, I thought I rather share this than nothing.
Maybe I will be able to make an update on the post, as soon a my cocoa butter arrives and I am able to make some more chocolate and work on the recipes. So stay tuned for that 😀
Until then: HAPPY EASTER to all of you!