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! 


[ Yields 6-9 Brownies ]

What You Need ;

170g self-raising flour

200g dark vegan chocolate

3 tsp cocoa powder 

150g caster sugar

5 tbsp oil (vegetable / coconut)

1 tsp vanilla bean paste

230ml non-dairy milk

3 vegan creme eggs

pinch of salt


Preheat the oven to 180 degrees celsius and grease a square/rectangle baking tin with grease-proof paper

Sieve the cocoa powder and flour and salt into a large bowl, add the sugar and mix

Melt the chocolate and add it to the mixture along with the oil, non-dairy milk and vanilla bean paste, mix to combine

Spoon the mixture into the tin and then press in the halved cream eggs, bake for 20-25 minutes 

Leave to cool before cutting into slices and serving with vegan ice cream or custard. 



[ Yields 6 Nests ]

What You Need ;

200g dark chocolate 

4 shredded wheat biscuits 

nakd bar nibbles



Melt your chocolate and then crumble in the shredded wheat and mix to combine

Spoon the mixture into muffin cases and place in the fridge for 1-2 hours 

Once hardened, remove from cases and top with sliced strawberries or nakd bar nibbles




[ Yields 15-18 cupcakes ]

What You Need ;

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


Combine all the dry ingredients and mix together

Add in the zest and juice of the lemon, along with the oil and water

Mix all ingredients until well combined and then spoon into cupcake cases

Bake in the oven for 15-20 minutes at 200 degrees celsius until golden brown

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

Top with creme eggs, vegan chocolates and anything else you want!


What You Need ;

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


Drain 1 can of chickpeas and add the liquid into a bowl

Whisk the liquid for at least 5 minutes, until it has doubled in size, white and fluffy

Add the cream of tartar and vanilla paste and whisk again for at least another minute

Gradually add the icing sugar whilst continuously whisking, until the mixture is glossy and forms peaks

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

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)

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 


If you want to see me making these Easter Treats then be sure to watch my video on them above! And if you do end up making any of them please let me know over on my social media accounts - Sophie :)

Sophie Earl