If I’d have to fill in my favorite holiday in a quiz, I would definitely choose Easter over Christmas. While Christmas is the only thing I love about winter (and the first snow, of course), Easter represents the moment when I feel I truly start living. I am a very solar person, I love summer and function best when I spend a lot of time outside, under the sunlight.
While it’s on New Year’s Eve when I create my to-do’s list just like everybody, it’s only in spring that I truly start doing things. Until then, I feel like being on automatic pilot and my life being lived by somebody else. Spring is when I begin to feel like myself, when I re-connect with the true me.
This year Easter marks the end of a very long period of heavy snow and lack of sunlight, and I see it as a relief. Complicated meals and spending lots of time in the kitchen is definitely out of question because I can’t wait to spend a lot f time time outside and meet with my extended family for an al-fresco dining.
I plan some simple quiches filled with spring herbs, lots of salad and these Easter eggs which take literally minutes to make. Plus it’s a really fun activity and they make such a nice gift!
The chocolate eggs are made the simple way – just plain dark chocolate and your favorite toppings. I used hibiscus powder because I happen to have a crush on pink these days, but I also see them coated in crushed hazelnuts, pistachio or pollen. Or a drizzle of white chocolate if you want to play with contrasts.
I also added the hibiscus because I wanted something sour to give some depth to the dark chocolate, and it turned out great. Beet powder or lyophilised raspberries or blueberries also sounds like something that would work great.
You will only need some chocolate egg molds (I used plastic ones, but silicone also works), and a wooden spoon, as simple as that. This is a simple Easter dessert ready in less than 30 minutes, it contains just the sugar in the dark chocolate and it will be really fun to make.
Make sure to also check out my Millet Chocolate Energy Bars, the Chocolate and Cashew Protein Power Snack, my Gluten Free Sweet Potato Brownies or the Walnut Bundt Cake with Vegan Chocolate Sauce for other healthy Easter recipe ideas.
- 13 oz good quality vegan dark chocolate
- 1 tbsp hibiscus powder + 1 tsp for decorating
- Ustensiles: 6" chocolate egg colds, plastic or silicone
- Use a knife to chop the chocolate and transfer into a sauce pan over boiling water (bain-marie).
- Melt the chocolate, add the hibiscus powder, whisk to incorporate then set aside to cool.
- Fill the egg molds with the chocolate, cover with plastic foil and refrigerate for 20 minutes.
- Remove from the molds (this will come really easy), garnish with hibiscus powder and serve.