It’s that time of year when just a trip down the high street sends your sweet-tooth cravings into a downwards spiral. But what do you do if you’re trying to cut back on sugar? Or if you need a dairy free or plant-based alternative Easter egg option for you or a family member?

We’ve got you covered!

This tasty Vegan Easter Egg recipe with added pea protein is a healthier option whilst still giving you something to satisfy those chocolate cravings. With caramel, peanut butter and crème egg-style fillings, you’ll have to tell us which is your favourite!

Normally the problem with making your own Easter eggs is the faff that comes with it, not to mention trying to find the right chocolate mould. This recipe, however, uses recycled avocado skins to form the perfect egg shape – give it a go!

Avocado Easter Egg Ingredients

(Make three eggs) 3 whole avocados 100g vegan dark chocolate

For the creams

Vanilla & Cashew Cream:

¼ cup Pea Protein Classic Vanilla

100g pre-soaked cashew nuts

2tbsp full fat coconut milk, chilled

½ juice of lemon

1tsp vanilla bean powder/extract

¼ cup maple syrup  

Vanilla & Cookie Cream:

¼ cup Pea Protein Classic Vanilla

¼ cup Natural Peanut Butter

¼ cup powdered natural sweetener*

1 can full fat coconut milk, chilled  

For the fillings

Caramel:

2tsp almond butter

2 tsp date syrup

1 tbsp almond milk

½ tsp maca powder

(Mix all the ingredients together until smooth. Place the cream in the freezer for 5 minutes.)  

Peanut Butter:

1 tbsp natural peanut butter

2 tsp date syrup

(Mix peanut butter with date syrup until creamy. Place the crème in the freezer for 5 minutes.)  

Crème egg:

¼ cup vegan butter, room temperature

1 tsp turmeric powder

¼ cup powdered natural sweetener (I used erythritol)

(Mix all the ingredients together until smooth. Place cream in the freezer for 5 minutes.)  

Method

1. To make your chocolate egg mould, cut the avocados in half and scoop out all the flesh (we don’t need it in this recipe). Clean out the shell well, making sure you keep the skin intact for a successful mould.


2. Heat up the dark chocolate. Using a brush, swirl the chocolate around in the shell to make sure the sides are covered well. Put into the freezer for 30 seconds and repeat with another layer of chocolate (3 times).


3. In the meantime, make the creams. Add all the Cashew Cream ingredients into a food processor and blend until smooth.


4. For the Peanut Butter Cream spoon chilled coconut milk into a bowl, leave the liquid behind. Beat for 40 seconds with a mixer until you get a whipped cream. Add powdered natural sweetener, Pea Protein Classic Vanilla, and peanut butter. Stir well.


5. Take the chocolate avocados out of the freezer and carefully remove the avocado skins.


6. Spoon the creams into the chocolate shells. Add the middle filling on top of the cream. Try to get it close to the middle as you can. Glue two shells together with some remaining melted chocolate to form a whole egg. If you wish, you can cover the top with another layer of chocolate.


7. Place in the freezer for around 15 minutes to allow them to set.


8. Store these Vegan Creme Eggs in the fridge. They will keep for a couple of weeks.

Enjoy!   We’d love to see the photos of how yours have turned out! Tag us in your photos on Instagram, Facebook and Twitter with #ExploreSomethingNew for us to re-share!