Votes: 2
Rating: 5
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Raw-Vegan Easter Eggs
What is your best Easter memory? Mine was when I was about 7 years old. For Easter that year, my mom made one of the most memorable GIANT treats platter for the kids in the family. I remember helping her prepare the chocolate pretzels (made with chocolate dough, rolled and shaped into pretzels). There were also mini cakes and all kinds of chocolates. My mom made everything from scratch and it was mind blowing. For this year's Easter, I did not make a platter but I made those raw-vegan eggs. There is very little refined sugar in those and no baking is required. The recipe will give you 18 eggs that you can decorate as you please. Who knows, these may become your best Easter memory. Leave a comment below and rate this recipe so I know if you love it or not. You can also follow me on Instagram (@vic_r.c), Pinterest and Facebook as well. Thanks and Enjoy!
Raw-Vegan Easter Eggs
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
What is your best Easter memory? Mine was when I was about 7 years old. For Easter that year, my mom made one of the most memorable GIANT treats platter for the kids in the family. I remember helping her prepare the chocolate pretzels (made with chocolate dough, rolled and shaped into pretzels). There were also mini cakes and all kinds of chocolates. My mom made everything from scratch and it was mind blowing. For this year's Easter, I did not make a platter but I made those raw-vegan eggs. There is very little refined sugar in those and no baking is required. The recipe will give you 18 eggs that you can decorate as you please. Who knows, these may become your best Easter memory. Leave a comment below and rate this recipe so I know if you love it or not. You can also follow me on Instagram (@vic_r.c), Pinterest and Facebook as well. Thanks and Enjoy!
Servings Prep Time Passive Time
18eggs 30minutes 2hours
Servings Prep Time
18eggs 30minutes
Passive Time
2hours
Ingredients
  • Nut Crust
  • 1 cup raw almonds
  • 1/2 cup pecans
  • 8 medjool dates (pitted and cut into bite size)
  • 1 tbsp almond butter
  • 1 tbsp water
  • 1 tsp vanilla
  • Cashew Cream Filling
  • 1 cup raw cashews
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp vanilla or almond extract
  • 1/2 cup melted coconut oil
  • Chocolate Covering
  • 8 oz semi-sweet chocolate (melted)
Servings: eggs
Units:
Ingredients
  • Nut Crust
  • 1 cup raw almonds
  • 1/2 cup pecans
  • 8 medjool dates (pitted and cut into bite size)
  • 1 tbsp almond butter
  • 1 tbsp water
  • 1 tsp vanilla
  • Cashew Cream Filling
  • 1 cup raw cashews
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp vanilla or almond extract
  • 1/2 cup melted coconut oil
  • Chocolate Covering
  • 8 oz semi-sweet chocolate (melted)
Servings: eggs
Units:
Instructions
    Nut Crust
    1. Add the almonds and pecans in the bowl of a food processor. Blend until finely chopped.
    2. Add the dates, almond butter, water and vanilla. Blend until a sticky dough is formed (about 1 minute).
    3. Scoop 1 tbsp of dough and place in a mini-muffin pan or an egg mold. Repeat with the remainder of the sticky dough. Press firmly to the bottom of the pan/mold to form a crust.
    4. Place in freezer for 30 minutes.
    Cashew Cream Filling
    1. Place cashews in a bowl and cover with boiling water. Let soak for 1 hour.
    2. Discard water and put cashews in a blender along with maple syrup, lemon, vanilla (or almond extract and water. Blend until it becomes a cream (about 1-2 minutes).
    3. Add the melted coconut oil to the cashew cream and blend until smooth.
    4. Put in freezer for 30 minutes (maximum 1 hour) for the cream to thicken.
    Assembling the eggs
    1. Scoop 1/2 tbsp of cashew cream and add it on top of the crusts. Shape it in a round ball covering the crusts.
    2. Put the eggs back in the freezer for 1 hour.
    3. Cover the eggs with the melted chocolate and place on a wax paper lined pan. Keep in the refrigerator if served in the next couple of hours or in the freezer if served at a later date.
    4. If the eggs are kept in the freezer, remove from there and place in the refrigerator 30 minutes before serving.
    Recipe Notes

    1 serving = 1 egg

    Nutrition Facts
    Raw-Vegan Easter Eggs
    Amount Per Serving
    Calories 244 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 8g 40%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 3mg 0%
    Potassium 2mg 0%
    Total Carbohydrates 17g 6%
    Dietary Fiber 2g 8%
    Sugars 12g
    Protein 4g 8%
    Vitamin A 0.2%
    Vitamin C 1%
    Calcium 3%
    Iron 7%
    * Percent Daily Values are based on a 2000 calorie diet.