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Home » Desserts » Vegan Chocolate Truffle Easter Eggs.

Vegan Chocolate Truffle Easter Eggs.

Apr 5, 2017 · Modified: Sep 1, 2019 by Kelly Roenicke · 8 Comments

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Chocolate truffle Easter eggs couldn’t be easier to make – they just require two ingredients! Dairy free, vegan, and allergy friendly recipe. 

Easy to make chocolate truffle Easter eggs - these just require two ingredients!

Easter…such a candy-filled holiday! It’s second only to Halloween, isn’t it?

If you’re a food allergy mom, you may just steer clear of the candy aisle at this time of year. It’s too much…all the cute little foil wrapped bunnies and eggs, the pastel candies, the pretty baskets of treats – all full of dairy, nuts, and gluten. You might even feel a little sad about the festive treats you have to pass by.

And yes, you can visit the health food store and grab some candy by Enjoy Life or Surf Sweets, but if you want to do chocolate eggs or bunnies, you’re probably going to need to make them yourself. The good news is, it doesn’t have to be difficult to make yummy holiday candy!

Easy to make chocolate truffle Easter eggs - these just require two ingredients!

These chocolate truffle Easter eggs are so easy to make – they just require two ingredients. Two ingredients! You do need some type of egg mold – I used this one (affiliate link), and I was able to find it at JoAnn Fabrics. You could probably use any shape mold – hearts, stars, circles, etc.

I do recommend a silicone mold – it’s much easier to get the candies to pop out in one piece.

Easy to make chocolate truffle Easter eggs - these just require two ingredients!

You need dairy free dark chocolate chips – (I used these from Enjoy Life), and coconut cream.

These chocolate truffle Easter eggs have a dark chocolate shell, and a fudge filling that’s so decadent and delicious. I melted PASCHA white chocolate chips and drizzled that over the top, but you could use more melted dark chocolate chips, or just skip that step – it’s completely optional.

Easy to make chocolate truffle Easter eggs - these just require two ingredients!

If you want to have these chocolate truffle candies Easter basket ready, you could wrap them in candy foils like these (affiliate link).  You could also just serve them as part of your Easter dessert tray, or even use them to decorate an Easter cake or cupcakes.

Disclosure: This post contains affiliate links.

Easy to make chocolate truffle Easter eggs - these just require two ingredients!
5 from 1 vote
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Chocolate Truffle Easter Eggs

Decadent chocolate truffle Easter eggs are easy to make with just two ingredients! Dairy free and allergy friendly. 

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chocolate truffle candy, easter candy recipe
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 12
Calories 123 kcal
Author Kelly Roenicke

Ingredients

  • 1 ½ cups dairy free dark chocolate chips
  • 2 ½ Tablespoons coconut cream
  • 2 Tablespoons dairy free white chocolate chips optional
US Customary - Metric

Instructions

  1. Divide the dairy free chocolate chips into 3 bowls - a half cup in each bowl. Place the first bowl in the microwave and microwave for one minute, then stir. Microwave for 15 more seconds, then stir again until melted and smooth

  2. Use a small spoon to spoon and smooth the chocolate into the silicone egg mold (or any candy mold you desire). Place in the refrigerator for 10 minutes or so until the chocolate is firm. 

  3. Melt the next bowl of chocolate chips in the same way and stir until smooth. Add the coconut cream and stir to combine. Let this filing cool for 5 or 10 minutes, then spoon into the egg mold over the chocolate shells. Place in the refrigerator to allow to firm up for about 10 minutes. 

  4. Melt the final bowl of chocolate chips, and stir until smooth. Smooth this melted chocolate over the chocolate truffle filling, and place the egg mold back in the refrigerator. Allow to chill for about 10-15 minutes. 

  5. If you would like to drizzle melted white chocolate or dark chocolate over the top, melt it in the microwave and set it aside to cool slightly so you don't melt the coating on the eggs.

  6. Line a cookie sheet with waxed paper. Turn the egg mold over it and gently remove the eggs. Line them up on the cookie sheet and drizzle with chocolate as desired. Place in the refrigerator to chill for a few minutes, then enjoy!

Recipe Notes

Store these truffles in the refrigerator. They should last for about 5-6 days.

Nutrition Facts
Chocolate Truffle Easter Eggs
Amount per Serving
Calories
123
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Potassium
 
10
mg
0
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
29
mg
3
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Related

« Chocolate Gingerbread Mug Cake (Gluten Free and Vegan).
Easy Homemade Dairy Free Ranch Dressing. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, holiday, Nut Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Nut Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    April 27, 2020 at 6:14 pm

    5 stars
    Delicious recipe!

    Reply
  2. Julia Mueller

    April 06, 2017 at 10:41 am

    These are adooooorable! I bet these just melt in your mouth..they look so tasty! My nieces and nephews would go wild over them on Easter.

    Reply
  3. Sue

    April 05, 2017 at 11:36 pm

    Hi Kelly,
    These sound so good, but was wondering how to make them sugar free?
    I need to limit my sugar intake.

    Reply
  4. susan

    April 05, 2017 at 4:45 pm

    Is it coconut MILK (which you link to) or is it coconut Cream (which is what the recipe says)? These look so good, so I want to make sure.

    Reply
    • Kelly Roenicke

      April 05, 2017 at 9:53 pm

      Hi Susan! I should have clarified that in the post. I’m sorry! The So Delicious Culinary Coconut Milk is VERY thick, like coconut cream. I consider it to be coconut cream. You could use any coconut cream though! Or you could refrigerate a can of full fat coconut milk and just scoop the cream off the top.

      Reply
      • Susan

        April 08, 2017 at 4:17 pm

        Thanks!

        Reply
  5. Dawn

    April 05, 2017 at 2:39 pm

    This looks great but we have dairy and coconut sensitivities to avoid-any suggestions on what could sub for the coconut cream?

    Reply
    • Kelly Roenicke

      April 05, 2017 at 9:54 pm

      I’m not sure…is there a dairy free cream cheese you like and can use? That may work!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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