Vegan Vanilla Mint Chocolate Eggs

It has been lovely here lately.  I love it when it is 45 degrees in the morning, and I can run in shorts in the fresh air and be comfortable, then in the afternoon when I want to relax it is 60 degrees.  The birds are chirping like crazy, and all of the ducks and geese are back.  I even saw a couple swans on the pond by my house which is unusual.  Now I am just waiting for the leaves, grass, and everything green to return. The trees are kind of sad without them.  Speaking of green things, I had some leftover fresh mint from another recipe I had made and I decided that it would be lovely in some Easter candy.  Specifically some vanilla mint cream chocolate covered eggs.

They just sounded really good to me.  Mint is such a fresh flavor, perfect for Spring!  I made a creamy white chocolate filling with some cacao butter, fresh mint and vanilla along with the mint and it was super delicious!  But I knew it would be even better once I dipped the centers in dark chocolate.  You know, kind of an Andes mint flavor thing going on.  I always loved those as a kid.  Because of the strong vanilla presence along with the mint.  These turned out cute but more importantly simply heavenly.

These would be awesome in an Easter basket (wrapped up of course). They are so much tastier then most of the commercial Easter candy out there, and you can feel good about the ingredients that are put into these.  Nothing fake here. Like for instance, apparently Hershey's chocolate has replaced the cacao butter in some of its chocolate candy with cheap vegetable oil.  And, they don't even use real vanilla. Just because it is cheaper I am sure.  I know other companies do this as well. Really sad the chocolate I ate as a child isn't what it used to be.  Not that I would eat it now anyway because it contains animal products among other things I don't eat. Luckily, I know how to make my own delicious candy!

Vegan Vanilla Mint Chocolate Eggs 
Makes 6-8 large eggs


White Chocolate:

  • 1/4 cup raw cacao butter (2 oz) or coconut oil if unavailable
  • 1/4 cup raw cashew butter
  • 1/4 cup raw coconut butter
  • 1 tsp pure vanilla extract
  • 2 Tbsp maple syrup
  • 1/2 cup fresh mint leaves (or 1 tsp mint extract and 2 tsp matcha powder)
  • 1/4 cup filtered water


Dark Chocolate:

  • 1/2 cup raw cacao butter (4 oz) or coconut butter if unavailable
  • 3/4 cup raw cacao powder
  • 1/4 cup maple syrup
  • pinch sea salt



  1. Combine all of the white chocolate ingredients but the mint and water over a double boiler, and whisk until smooth.
  2. Place the white chocolate, mint and water in a food processor, and process until it is uniform in color. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 8 balls, rolling them with your hands and shaping them into eggs.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
  3. Meanwhile, to make the dark chocolate, combine all ingredients in a double boiler, and whisk until combined and melted.
  4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
    Store any leftover truffles in the refrigerator.
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