If you’re looking for homemade vegan Easter chocolates then look no further. These delicious and healthy fruit and nut chocolates are easy to make and perfect for kids and adults alike.
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I managed to snatch a bit of time with just my two big kids to make these delicious Easter fruit and nut vegan chocolates.
It probably won’t come as a surprise to find out that they were VERY keen to get involved with this task – even R who is nowhere near as keen in the kitchen as his little sister.
How do you make homemade vegan chocolate?
Once you have these you’re good to go.
Get the kids involved in chocolate making
The kids can help with most of this recipe, apart from the melting of the cocoa butter. The bowl gets very hot so this part is best done by an adult.
My kids helped to:
- weigh out the ingredients
- whisk in the maple syrup and cocoa butter, and
- pour the chocolate into the moulds.
As you can see from the photo below this was a MESSY moment.
Pin vegan Easter chocolates for later
How to make these vegan Easter treats – fruit and nut Easter chocolates:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Vegan Easter chocolates
- 200 g cacao butter
- 3 tbsp maple syrup
- 50 g raw cacao powder or cocoa powder
- 1 tsp vanilla extract
- A handful of dried fruit and/or chopped nuts eg sultanas, cranberries, chopped almonds
Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place 200g cocoa butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
Allow the cocoa butter to melt and then carefully remove from the heat.
Transfer to a jug (this makes it safer for the kids as it's not hot and also makes it easier for them to pour the liquid into the moulds). Carefully add 3 tbsp maple syrup and 1 tsp vanilla extract and whisk in.
Next pour in the 50g cacao powder and whisk that in until smooth.
Get your silicone moulds ready and sprinkle a little bit of fruit and nuts into each one.
Carefully pour the melted chocolate into each mould and place in the fridge to set for at least half an hour.
Once set, remove from the mould and store in an airtight container in the fridge.
You will also need a silicone mould. This made enough for three moulds, or around 30 chocolates, so reduce the quantities if you don't want this many or use fairy cake cases for the remainder.
I adapted this vegan chocolate recipe from the Minimalist Baker.
More free from Easter recipes
These chocolates are naturally free from most common allergens apart from nuts. If you need this to be nut free simply add more dried fruit or leave them out altogether. The chocolate tastes good on its own but you may want to add more maple syrup depending on your personal taste.
This recipe is part of a #FreeFromEaster blog series with the following lovely bloggers. Check out their sites for more Easter inspiration:
- Mel – Le Coin de Mel
- Vicki – The Free From Fairy
- Nath – The Intolerant Gourmand
- Emma – Free From Farmhouse
- Nova – Cherished by Me
- Reneé – Mummy Tries
- Laura – Dairy Free Kids
- Midge – The Peachicks Bakery
- Rebecca – Glutarama
- Eb – Easy Peasy Foodie
- Kate – The Gluten Free Alchemist
- Kirsty – Hijacked by Twins
- Chloe – The Adventures of an Allergy Mummy
- Grace – Eats Amazing
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