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mango and coconut vegan creme eggs

Mango and coconut vegan creme eggs

Mandy Mazliah
If you're looking for a healthy Easter egg for your kids - or indeed for yourself - these mango and coconut raw chocolate vegan creme eggs are perfect.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 3 hours
Total Time 45 minutes
Course Snack
Cuisine British, Vegan
Servings 10
Calories 43 kcal

Equipment

Ingredients
 
 

For the chocolate coating

  • 50 g cocoa/cacao butter
  • 1 tablespoon cocoa/cacao powder or cocoa powder
  • 1 tablespoon maple syrup use more if you want a sweeter chocolate
  • ½ teaspoon vanilla extract

For the filling

  • 1 tablespoon coconut cream the solid white part at the top of the tin - you can put the can in the fridge overnight to help it solidify if it's warm in your kitchen
  • ½ teaspoon maple syrup
  • 20 g ripe mango or mango purée

Instructions
 

  • Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place 50g 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 them remove from the heat.
  • Carefully add 1 tablespoon maple syrup and ½ teaspoon vanilla extract and whisk in.
  • Next pour in 1 heaped tablespoon cacao powder and whisk that in until smooth.
  • Pour a little of this chocolate mixture into each egg shape on your mould. Take care not to overfill. Tilt slightly so that the chocolate coats the base of the egg. Place in the fridge for an hour to set. Reserve the remaining chocolate.
  • Meanwhile prepare the filling. In a small bowl mix 1 tablespoon coconut cream and ½ teaspoon maple syrup together with a fork. Mash 20g ripe mango until you have a rough purée.
  • Remove the mould from the fridge. Carefully spoon in a tiny amount of coconut mixture. Add an even smaller amount of mango purée to the centre.
  • Pour over the remaining chocolate mixture. You may need to re-heat it slightly if it has set in the bowl.
  • Return to the fridge for at least a couple of hours, or overnight and allow to set completely.
  • Carefully remove from the moulds and store in an airtight container in the fridge for 2-3 days.

Notes

  1. Nutritional information is approximate and is intended as a guide.
  2. Store in the fridge.

Nutrition

Calories: 43kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 2gVitamin A: 22IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword healthy creme eggs
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