VEGAN EASTER TREATS
Easter is the perfect time to get baking as many yummy vegan treats as possible, providing you with a constant supply of snacks over the next 2 weeks of holidays and acting as an excuse to eat as much chocolate as you physically can!! I love experimenting with vegan variations of my old favourites, and after finding VEGAN CREME EGGS I knew I had to make something with them!! I bought my creme eggs from www.vegantown.co.uk and I would definitely recommend them!
CREME EGG BROWNIES
Yields 6-9 Brownies
Ingredients
170g self-raising flour
200g dark vegan chocolate
3 tsp cocoa powder
180g caster sugar
5 tbsp oil (vegetable / coconut)
1 tsp vanilla bean paste
230ml non-dairy milk
3 vegan creme eggs
1. Preheat the oven to 180 degrees celsius and grease a square/rectangle baking tin with greaseproof paper
2. Sieve the cocoa powder and flour into a large bowl, add the sugar and mix
3. Melt the chocolate and add it to the mixture along with the oil, non-dairy milk and vanilla bean paste, mix to combine
4. Spoon the mixture into the tin and then press in the halved cream eggs, bake for 20-25 minutes
5. Leave to cool before cutting into slices and serving with vegan ice cream or custard.
6. ENJOY
DARK CHOCOLATE EASTER NESTS
Yields 6 Nests
Ingredients
200g dark chocolate
4 shredded wheat biscuits
nakd bar nibbles
strawberries
1. Melt your chocolate and then crumble in the shredded wheat and mix to combine
2. Spoon the mixture into muffin cases and place in the fridge for 1-2 hours
3. Once hardened, remove from cases and top with sliced strawberries or nakd bar nibbles
4. ENJOY
LEMON EASTER CUPCAKES
Yields 15-18 cupcakes
Ingredients
275g self raising flour
200g caster sugar
1 tsp baking powder
zest & juice of 1 lemon
100ml oil
170ml water
vegan butter
icing sugar
lemon juice
1. Combine all the dry ingredients and mix together
2. Add in the zest and juice of the lemon, along with the oil and water
3. Mix all ingredients until well combined and then spoon into cupcake cases
4. Bake in the oven for 15-20 minutes at 200 degrees celsius until golden brown
5. For the icing, combine vegan butter, lemon juice and icing sugar in a food processor until it reaches your desired consistency and then pipe onto the cooled cupcakes
6. Top with creme eggs, vegan chocolates and anything else you want!
VEGAN MERINGUE WITH COCONUT CREAM & FRUIT
Ingredients
Liquid from 1 can of chickpeas (or other legume)
1/2 tsp cream of tartar
1 cup icing sugar
1 tsp vanilla bean paste
1 coconut cream (chilled)
vanilla bean paste
fresh fruit
1. Drain 1 can of chickpeas and add the liquid into a bowl
2. Whisk the liquid for at least 5 minutes, until it has doubled in size, white and fluffy
3. Add the cream of tartar and vanilla paste and whisk again for at least another minute
4. Gradually add the icing sugar whilst continuously whisking, until the mixture is glossy and forms peaks
5. Using a large nozzle, pipe the mixture into nest shapes and then bake at 90 degrees celsius for 2 hours. DO NOT open the oven during this time
6. After 2 hours, turn off the oven and leave the meringues in the oven to cool for at least another hour (DO NOT open the oven still)
7. Once completely cooled, take out of the oven and whip up the coconut cream with the vanilla paste until thick, then top the nests with the cream and fresh fruit
8. ENJOY
Please remember to check out the video I also did on these Easter Treats here :
If you make any of these Easter treats then please let me know via my instagram or twitter (@positivesoph)! Have a magical Easter weekend and I'll see you back here for more posts next week!
Keep your soul happy! - Sophie :)
Keep your soul happy! - Sophie :)
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I know it's past Easter now but I still want to make all these!! x
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