Vegan Chocolate Praline Easter Eggs

Vegan Chocolate Praline Easter Eggs
Vegan Chocolate Praline Easter Eggs

I have to say that though there have been dramatic improvements in the range of vegan and dairy-free Easter chocolate egg options on the mainstream market, I’m still disappointed in the available products.

Maybe I’m too picky? I don’t know, but I do know that for now, the commercial vegan Easter eggs just don’t live up to the chocolates I used to enjoy as a child. It could also be that traditions being different here in the UK, I find it hard to recreate my childhood Easter celebration, which consisted of my mother hiding mini chocolate eggs all around the living room, dining room and kitchen, and my sister and I racing to gather the most. We’d count them up afterwards, sorting them into large mixing bowls (that I still have to this day) and whoever had the most was the winner.

But in the UK people buy these great big Easter eggs – and they’re hollow. What’s the point in that?? If I wanted a plain chocolate shell I could have just bought a plain slab of chocolate and been done with it. Easter is about total indulgence: pralines, truffles, boozy fillings, white and dark chocolate eggs, …

So, Dear Chocolate Makers of Britain, I’m sorry to say that your Easter eggs are not up to scratch.

Vegan Chocolate Praline Easter Eggs Vegan Chocolate Praline Easter Eggs

Call me finnicky, but I just want what I want. Enter these vegan Chocolate Praline Easter Eggs.

This recipe is based on my Guylians Chocolate Sea Shells, which would also be perfect for Easter. An Easter egg should be a surprise, a delight; that’s what these are. A creamy chocolate shell covering a decadent hazelnut praline chocolate centre, wrapped in fierce determination and served with a side of gluttony.

Happy Easter, everyone! I hope you have a wicked weekend and eat chocolate to your heart’s content.

Vegan Chocolate Praline Easter Eggs  
Vegan Chocolate Praline Easter Eggs

Note: I have included a link to an Easter egg mould in the recipe BUT it isn’t the one I have. It’s as close as I could find. The Easter egg mould I own came from eBay but doesn’t seem to be available anymore. The egg sizes are like small chicken’s eggs, or quails’ eggs. Medium-small-ish is what I would call them, but I know that’s infuriatingly vague. This one also looks similar to my mould.

[yumprint-recipe id=’17’]What’s your favourite Easter tradition?

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Love and cookies,

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Vegan Easter Recipes Round-Up

I remember Easter at my aunt Suzette’s (yes, like the crêpes!) when I was little: driving to Zeebrugge, playing in the living room with the kids while the adults caught up with one another, the fierce sea breeze whipping our faces during our walks, and the chocolate. So many chocolate eggs. For a while we even tried painting hard-boiled eggs, but we aren’t a religious family so that didn’t catch on. But chocolate eggs, and bunnies, and hens – well, who needs an excuse? Ever since I moved away I’ve not had an Easter egg hunt, and it’s one tradition I miss dearly. Mum used to hide enough eggs to last us a whole month.

Easter is my second favourite holiday after Christmas because it celebrates spring and the return of so many fresh crops we’ve missed during the winter. I haven’t felt much like baking since February – even I get the winter blues – but now I get the urge to make carrot cakes, sponge cakes towering with whipped cream and dusted with powdered sugar, cupcakes and teacakes galore.

I’ve made a list of all the things I’d want to make for Easter, though it’s unlikely I’ll have the time to do so (and even I can’t eat that much). I hope you find the recipes useful; if you’re planning on making any for Easter, do take a picture and send it to me, I enjoy seeing your personal touches on my recipes. Happy Easter to you all!

Chocolate Chai Hot Cross Buns
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Simnel Cake
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Easter Cake Pops {raw + vegan + gluten-free + nut-free}
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Pistachio Chocolate Truffles
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Whiskey Truffles with Almond Praline
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Guylians Chocolate Seashells Pralines
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Malibu Marbles
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Chocolate Stout Cake
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Strawberry Mousse
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What are your plans for Easter this year?

Love and cookies,
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Guylians Chocolate Seashells Lookalikes

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IMG_1416 If you’ve been following me for a while, my nationality and culture heritage are no mystery to you. But for the new followers, let me tell you a little something about chocolate.

I eat it everyday. When I don’t, I think about it, and dream of it, and I can turn into the Hulk get cranky if I don’t get it. Because essentially, chocolate, not blood, runs through my veins.IMG_1417I have been vegan for over three years now but when I do make an exception to my dietary habits, it’s always for chocolate. Mum keeps a stack in her kitchen that makes you think she’s either a smuggler or secretly she’s Willy Wonka in disguise. I cannot resist. Or maybe I could if only vegan chocolate manufacturers could up their game a bit. I mean, seriously – where are the pralines? The truffles? The creamy, nutty, caramel chocolate bars? You can’t let Booja-Booja monopolise the high-quality vegan chocolate market forever (not until I get a paying job, anyway).

And someone has got to make vegan chocolate sea shells.
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You know them – those pretty little marbled seashells with chocolate praline filling, the ones that melt on your tongue, make you throw your head back in your neck, eyes close, and unashamedly proclaim, ‘HHHMMMMMMMMMMM.’ Yes, those ones.

Because I am far too lazy to make these myself on a weekly basis. Also, I eat them all far too quickly.
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Guylians Chocolate Seashells Lookalikes

  • Servings: makes about 24 small seashells
  • Print

For the praline:

80g (1/2 cup) soft brown sugar
60ml (1/4 cup) water
100g (3/4 cup) hazelnuts
100g (3.5 oz) creamed coconut
300g (10.5 oz) plain chocolate, roughly chopped

Line a rectangular platter or baking tray with non-stick baking parchment.

In a small saucepan over medium heat, dissolve the brown sugar in the water. Raise the heat a little and boil till the caramel is reduced by half. Keep a close eye on the saucepan; caramel easily burns. Swirl the pan to prevent any burning and sticking.

Add the hazelnuts to the caramel, coating each hazelnut, then pour onto the baking parchment. Leave to cool for at least ten minutes, or until the caramel has hardened on the hazelnuts.

Pulse to a fine powder in a food processor.

Melt the creamed coconut and plain chocolate au bain-marie, i.e. in a heatproof bowl suspended over a saucepan of boiling water. When completely melted, fold in the fine hazelnut powder. Set aside to cool before refrigerating for at least half an hour.

Press the chocolate praline filling into 24 lightly greased seashell moulds. A silicone mould is always easiest to work with. Refrigerate for at least two hours, until firmly set.

For the marbled chocolate coating:

100g (3.5 oz) vegan milk chocolate buttons
100g (3.5 oz) vegan white chocolate buttons
125ml (1/2 cup) soya cream (soy creamer), divided

Pour half of the soya cream into one small saucepan. Add the white chocolate and gently heat until melted. Stir with a wooden spoon to combine and pour into a large shallow bowl. Set aside for now. Clean out your saucepan and repeat this process with the remaining cream and the white chocolate.

Pour the melted white chocolate in a swirling pattern into the milk chocolate. Use a toothpick, knife-point or chopstick to swirl and criss-cross the two chocolates together, but do not blend them. You want to create distinct white and brown patterns.

Remove the pralines from their moulds. Dip each one into the white and milk chocolate mixture, then place flat side down onto a plate. Repeat with each praline.

Refrigerate at least 6 hours, but preferably overnight, to allow to fully set. You can place them in the freezer to speed up the setting process.

Which kind of chocolate would you like to see veganized?

Love and cookies,
TheVeganCookieFairySignature #2