Melinda, a friend of Hand4Paws, has graciously shared her recipe for Chocolate Covered Easter Eggs and the Hen’s Nests . Thank you so much Melinda for helping us promote compassionate eating! These recipes are easy to follow and easy to get the ingredients. We have to make an effort and break the mold of traditions and evolve when it comes to eating. If there is a will…there is a way. We are all capable of giving compassionate eating a try. It is has become very easy to find stores that sell vegan products with the help of the internet! We invite everyone to give the recipes a try! If it is the first time you do prepare something that is cruelty free, you can share your comments below! We are all here to learn from each other and help each other in the fight of helping animals!
Chocolate Covered Easter Eggs
Line two baking sheets sheets with waxed paper;
set aside and prepare filling
1/2 c. vegan margarine
1 8 oz container vegan cream cheese
1 tsp. vanilla extract
10 c. powdered sugar
Almond or soy milk
In a large mixing bowl cream together margarine and cream cheese;
mix in powdered sugar one cup at a time;
blend well ( I use my hands) until mix resembles play dough;
add milk, 1 tsp at a time if mix feels dry;
using hands, mold into egg shapes (approx 1 heaping TBS. for each);
place eggs on lined baking sheet;
place in refrigerator for at least 30 minutes.
1 12 oz. bag vegan semi sweet or dark chocolate chips (Ghiradelli semisweet is vegan);
Melt together in saucepan over med/low heat; or microwave in glass bowl;
stir until blended
Remove eggs from fridge and dip one at a time into melted chocolate;using a toothpick,slotted spoon,or fingers, like me! 🙂
place eggs on prepared baking sheet;
sprinkle with pastel colored sprinkles or tinted coconut if desired;
allow to harden in fridge;
store the few remaining eggs in an airtight container.
Peanut butter eggs: add 1 c. creamy or crunchy peanut butter (more powdered sugar if needed).
Almond Joyful eggs: add 1 c. unsweetened flaked coconut,1/2 t. almond extract,1/2 t. coconut extract;
Top each egg with one whole almond before dipping into melted chocolate.
Chocolate cream filled eggs: Add 1/2 c. unsweetened cocoa powder to filling mix. You may also wish to add 1/2-2 tsp. instant espresso powder or any flavored
extracts, such as 1/2-1 tsp. hazelnut ,maple, raspberry, cherry, amaretto, orange,or strawberry.
Extra fancy eggs: add 1/2 c. dried cherries, 1 small can( VERY well drained and blotted with paper towel) unsweetened crushed pineapple,1/2 c. finely chopped pecans,1/2 c. unsweetened coconut flakes.
You may wish to tint the basic or coconut filling with pastel colors.
I have found the cooler the eggs, the easier the dipping. You may place the sheet of undipped eggs back into the fridge and take out a few at a time if they seem to be softening during the dipping process.
Hen’s Nests: (Great project to do with the kiddos)
Line 1 baking sheet with waxed paper;
2 c. chow mein noodles
2 c. vegan chocolate chips
1 TBS. vegan margarine
1 c. peanut butter (optional)
Melt chips, margarine, and peanut butter as per instructions above;
pour noodles into large mixing bowl;
pour chocolate over noodles; mix well with hands;
drop by tablespoons onto lined baking sheet;
shape into nests,make a dent in the middle of each nest;
allow to harden;
fill with vegan jellybeans.
Line 1 baking sheet with waxed paper
1 c. powdered sugar
1 c. crunchy peanut butter
2 c. Rice Krispies cereal
2 TBS. oil
1/4 tsp. vanilla extract
In a large mixing bowl, mix peanut butter,oil,vanilla extract;
add powdered sugar; blend; add more powdered sugar if too moist, almond or soy milk if mix seems dry;should resemble playdough;
add Rice Krispies and mix well with hands;
shape into eggs (you decided how large or small)
Follow refrigeration and dipping process as per instructions above.