Mini Easter Eggs (Gluten Free, Vegan)

Mini Easter Eggs (Gluten Free, Vegan)

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These mini Easter eggs are the perfect bite sized treat. Super easy to make with only 3 ingredients. A great base recipe that allows for endless favour combinations. Gluten free and vegan.

Fun and Delicious Mini Easter Eggs

You can’t have Easter with chocolate, am I right? The supermarkets are flooded with every combination imaginable these days. The free from Easter eggs have been getting better every year as well. For me personally am a big fan of the NOMO brand and am very excited to buy their hazelnot crunch Easter egg this year. Even if you not the biggest fan of chocolate they now have other options like a cheese Easter eggs or a Haribo egg.

The only thing I miss the most is Cadbury mini eggs. They have a hard sugar coating on the outside and a milk chocolate in the middle. Am still to find a gluten free and dairy free alternative. If you know of any out there, please leave a comment down below, I would love to try them.

mini eggs with bowl of vegan caramel

Where to Find Easter Egg Moulds

When it comes to any kind of baking moulds the best place for me to find them is online. Since I don’t live in a big city, I don’t have any baking or craft stores near me. A great website to find all kitchen equipment is Lakeland. That’s where I purchased my mini eggs moulds and my large Easter egg moulds.

Ingredients Needed for Mini Easter Eggs

Cacao butter

Cacao powder

Coconut Sugar

Vanilla extract (optional)

mini chocolate eggs

How to Customise the Mini Easter Eggs

Once you have the basic chocolate mini eggs mastered, then you can start creating fun combinations like caramel filled, Nutella, fruit and nut or different flavour combinations. My favourite flavour of chocolate is mint. If you’re going to flavour your chocolate just remember any flavourings have to be oil based. As chocolate is hydrophobic meaning if you use anything water based it will seize and become unusable.

Where to Find Vegan Caramel

Now this is a tricky one as I have never found any vegan caramel in any stores. You can purchase it online from a few different independent stores or of course amazon. They can be quite pricey and not all are suitable for coeliac either.

The solution is to make your own. Now I know that sounds hard but it’s actually very simple and requires only 3 ingredients. A can of coconut milk or creamed coconut, coconut sugar and corn starch or arrowroot powder.

For the coconut milk or you want is the solid coconut that separates from the liquid and sits at the top of the can. Add the to a small saucepot along with the coconut sugar and corn starch or arrowroot powder. Stir everything together and bring the mixture to a boil, then leave it to simmer and thickened. If it’s not thick enough for you then add a teaspoon of corn starch at a time until desired thickness is achieved. Remember once its cooled it will thicken up more. Store any leftover caramel sauce in an airtight container in the fridge for up 2 weeks.

vegan caramel with chocolate eggs

How to Store the Mini Easter Eggs

If you have some self-control unlike me and manage not to devour them all once you had made them then well done. You can store them in an airtight container at room temperature or if you like to keep your chocolate in the fridge normally then that works too.

More Easter Recipes to Try

Easter Rocky Road (Gluten Free, Vegan)

Filled Chocolate Easter Egg (Gluten Free, Vegan)

Hot Cross Bun Granola (Gluten Free, Vegan, Oat Free)

Mini Easter Eggs

These mini Easter eggs are the perfect bite sized treat. Super easy to make with only 3 ingredients. A great base recipe that allows for endless favour combinations. Gluten free and vegan.

Course Dessert
Cuisine gluten free, vegan
Keyword mini easter eggs
Prep Time 10 minutes
Setting Timd 1 hour
Total Time 1 hour 10 minutes
Servings 24
Author emma


  • 100 grams Cacao butter
  • 75 grams Cacao powder
  • 25 grams Powdered coconut sugar or icing sugar
  • 1 tsp Vanilla extract optional


  1. In a microwave safe bowl melt the cacao butter in the microwave in 20 seconds burst until completely melted.

  2. Stir in the powdered sugar and vanilla extract.

  3. Add in the cacao powder a spoonful at a time. Mixing well to insure no lumps of cacao powder are left.

  4. Pour the chocolate into the mini Easter egg moulds.

  5. For hollow eggs. Pour in one tsp at a time. Spread the chocolate to coat the sides as well as the bottom. Leave to set before apply another layer of chocolate. Once set fill with desire filling.

  6. For solid eggs. Fill the mould to the top so its level with top of the mould. Leave to set.

  7. To assemble the eggs. Using the back of a tsp you have heated up by pouring hot water over it. Run the tsp over the rim of the egg to melt it slightly then stick the two halves together and leave to set.

  8. Store the finished eggs in container at room temperature.

two pictures of mini easter eggs with vegan caramel

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