A healthier low sugar twist on the classic Easter egg; a fudgy, indulgent no bake, raw chocolate brownie centre, with a raw vegan white chocolate shell, decorated with a splatter of cacao.
Prep time: 45 mins
Cook time: 1 hr
Ingredients
Raw Brownie Interior:
Wet:
150g House of Chocolate Almond Mylk Chocolate
180g almond butter, runny
120g maple syrup
1 ½ tsp vanilla extract
Dry:
45g cacao powder
60g sifted almond flour
¾ tsp vanilla bean powder
¾ tsp sea salt
Exterior shell :
150g House of Chocolate Oat Mylk White Chocolate
½ tsp coconut oil
Speckled Decoration:
1 tbsp cacao powder
½ tbsp vanilla extract
2 ½ tbsp water
Method
Melt the Chocolate: Chop the Almond Mylk Chocolate and place it in a heatproof bowl. Set over a bain-marie (double boiler) and stir until half melted, then remove from heat and let the rest melt gently.
Make the Brownie Base: Add maple syrup, almond butter, and vanilla extract. Stir lightly until combined. Add almond flour, cacao powder, vanilla bean powder, and sea salt → mix into a thick brownie-like dough.
Shape the Eggs: Scoop equal portions (~35–40g), roll into balls, then shape into eggs. Place on a lined tray and freeze for 30–45 minutes.
Prepare the Coating: Chop your white chocolates and place each flavour into separate heatproof glasses or mugs.
Melt the Coating: Place the glasses in hot (not simmering) water. Stir until half melted, remove, add coconut oil, and continue stirring until smooth.
Dip the Eggs: Insert a toothpick into each frozen egg. Dip into melted chocolate, let excess drip off while gently spinning, then place onto a lined tray. Carefully twist out the toothpick. Chill for 10 minutes.
Make the Speckles: Mix cacao powder, vanilla extract, and water until smooth.
Decorate & Set: Flick the mixture over the eggs using a brush for a speckled effect. Chill again for 10–15 minutes until fully set.
Serve or Store: Enjoy immediately or store in an airtight container in the fridge for up to 5–7 days.
