Hope you caught my segment on the Cleverly Stone Show this morning!!! She couldn’t stop talking about my chocolate eggs. What makes them special is that they are vegan. You’d never know the difference. Here’s to a glamorous Easter.
Yields 18 eggs
10oz vegan dark chocolate
1 large avocado
Pinch of salt
Colored sugars, crushed nuts, pretzels, etc…
Melt chocolate over a double boiler. Once chocolate is completely melted, transfer to a food processor. Add avocado, vanilla and salt. Blitz until smooth. Transfer to a medium metal bowl, wrap with plastic and chill for at least 1 hour or overnight.
When chocolate is firm to the touch. Scoop out and mold to look like eggs. Roll in color sugared or any other coating you prefer. Eggs will keep in the fridge for up to 1 week.