How to Make Your own Vegan Chocolate Easter Eggs at Home

Whether you’re dodging dairy, keeping things cruelty-free, or simply enjoy getting a bit hands-on in the kitchen, making your own chocolate eggs is easier (and more satisfying) than you might think.

Forget overly sweet shop-bought ones with palm oil and mystery ingredients — these are rich, glossy, and properly grown-up, while still keeping all the nostalgic joy of cracking into a chocolate shell.

Let’s get cracking. (Sorry.)

What You’ll Need

Ingredients:

• Good quality dark chocolate (at least 70%, check the label for milk powder — some sneak it in)

• Optional fillings: nut butter, crushed nuts, dried fruit, homemade caramel, or even a cheeky bit of orange zest

• A tiny pinch of sea salt (elevates everything)

Equipment:

• Egg moulds — silicone ones are easiest to work with

• Pastry brush or the back of a spoon

• Bowl for melting chocolate (glass or metal)

• A saucepan to use as a double boiler

• Baking paper or a wire rack for cooling

How to Make Your Chocolate Eggs

Step 1: Melt the Chocolate (Gently Now)

Use the double boiler method:

place your chopped chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Stir with patience and love until smooth.

Tip:

Don’t rush this. High heat can make the chocolate seize or go grainy.

Step 2: Coat the Moulds

Using a pastry brush or the back of a spoon, gently paint the inside of the moulds with melted chocolate. You’ll want to do two to three layers for sturdiness — chilling between coats helps.

Tip: Pop the moulds in the fridge or freezer for 5–10 minutes between layers. Just enough to set the chocolate, not freeze it solid.

Step 3: Add Your Fillings (Optional but Very Fun)

Once the final layer is set but still slightly tacky, you can add a dollop of nut butter, a few chopped hazelnuts, or even a spoon of homemade date caramel (blend soaked dates, a dash of plant milk, and a pinch of salt until smooth).

Just don’t overfill — you still need to seal the halves together.

Step 4: Join the Halves

Warm a plate just slightly (a few seconds in the microwave should do), then gently press each egg half onto it for a moment to soften the edges. Quickly press the two halves together and hold for a few seconds.

Tip: If they’re refusing to stick, brush a little extra melted chocolate around the edge and try again. Chocolate glue: it’s a thing.

Step 5: Chill and Admire

Let your assembled eggs rest in the fridge for about 30 minutes, or until they’re properly set. Then admire your handiwork

Extra Tips for Eggcellence

• Tempering your chocolate gives it that crisp snap and glossy finish, but if this sounds like too much faff, don’t worry — they’ll still taste amazing.

• Use good-quality chocolate. This is the main event, after all. You deserve the good stuff.

• For a fun twist, try swirling in some melted plant-based white chocolate or adding crushed freeze-dried raspberries.