Homemade Chocolate Easter Eggs!🐰🐰 and … Babka bread!🌻🌻 and 🎢🎢



There are a variety of places online where you can order vegan Easter candy, and finding vegan chocolate bunnies, chocolate eggs, or jelly beans β€” just like those you remember filling your Easter basket with as a child β€” is no longer difficult. However, if you’ve waited until the last minute to plan for the sugar fest that often comes with the holiday, finding these goodies won’t be quite as easy.

But don’t fear! Those of us who tend to procrastinate β€” or are just super-crafty β€” can go the homemade route!

Below is a recipe for basic chocolate eggs, which you can then manipulate into a variety of designs.

Here are a few to try:

Roll egg-shaped chocolate in chopped nuts.

If you can find a cute Easter-themed mold, simply fill it with the chocolate and refrigerate.

Allow the chocolate to cool in a thin layer, then cut out your favorite shape with Easter-themed cookie cutters.

Decorate egg-shaped chocolate with dyed coconut. We recommend adding a few drops of food coloring to water and then adding your coconut. Allow to soak for a few minutes in the water, then remove and allow to dry completely before using to decorate.

Use plastic Easter eggs to get your desired shape, scoop out the center, and fill with peanut butter, nuts or another favorite candy.

Close the plastic egg and refrigerate until both sides are firm and have joined together.

Cover egg-shaped chocolate with holiday color foils or ribbons.

Cover egg-shaped chocolate with nonpareils or another small candy.

You can shape and decorate the chocolate any way you’d like, so get creative with it!


Chocolate Eggs

1 8-oz. package nondairy cream cheese, softened at room temperature

3 cups powdered sugar

12 oz. semi-sweet chocolate, melted

1 1/2 tsp. vanilla

Decorations: Chopped nuts, unsweetened cocoa, toasted flaked coconut

Sweet baby!


Beat the nondairy cream cheese in a mixing bowl until it is smooth.

Gradually add the powdered sugar, beating until it is well blended.

Add the melted chocolate and vanilla and mix well.

Refrigerate for about 1 hour.

Shape the mixture into 1-inch balls or egg shapes and roll them in the nuts, cocoa or coconut.

Store the finished chocolates in the refrigerator.

Makes approximately 5 dozen chocolates

Vegan candy and sweet treats can be found in supermarkets and on the menus of many restaurants!



1 pkg. dry yeast

1/2 cup soy milk, lukewarm

1 cup sugar

2 cups all-purpose flour

Egg Replacer equivalent of 3 eggs (or 3 eggs)

1 tsp. vanilla

1/2 tsp. almond extract

1 tsp. grated lemon rind

1 Tbsp. margarine

1/4 cup raisins

Vegetable oil

1/2 cup powdered sugar

1 Tbsp. lemon juice


In a large bowl, dissolve the yeast in the soy milk.

Combine with 1/2 cup sugar and 1 cup flour and set aside for 30 minutes.

Add the remaining sugar, remaining flour, eggs, vanilla, almond extract, grated lemon and margarine.

Mix gently.

Add the raisins, while continuing to mix.

Grease a loaf pan and dust with flour.

Place the dough in the pan, cover with a clean cloth and set aside in a warm place for 30 minutes.

Preheat the oven to 350Β°F.

Bake for 35 to 40 minutes.

Remove from heat and, when cool, remove from the pan.

In a bowl, mix the powdered sugar and lemon juice to make icing.

Drizzle over the Babka and enjoy!
Makes 6 to 8 servings







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