Easter eggs
-
INGREDIENTS
- 100g OKONO vegan milky chocolate
- 200g cream cheese
- 2 tablespoon erythritol
- 1 teaspoon lemon juice
- red fruit
- shredded coconut
-
INSTRUCTIONS
- Put a saucepan filled with water on the stove.
- Chop the chocolate into fine pieces, put them in a saucepan and melt au bain-marie.
- Once the chocolate is melted, pour the chocolate into your Easter egg mold.
- Place the mold in the fridge for 25-30 minutes.
- Remove the eggs from the mold
- Cut the top off your Easter eggs.
- Make the filling: mix cream cheese with erythritol and lemon juice.
- Fill your eggs with the cheesecake filling and top with red fruit and shredded coconut.
Products used in this recipe
Vegan milky chocolate
Example product title
Example product title
Tutorial
Related recipes
-
Salmon with granola crust
Give your salmon a crunchy upgrade with a crust of our No Nuts, No Glory granola. Scroll down and watch the tutorial.
Salmon with granola crust
Give your salmon a crunchy upgrade with a crust of our No Nuts, No Glory granola. Scroll down and watch the tutorial.
-
Christmas chocolate mousse
Make your Christmas magical with a creamy chocolate mousse topped with a rich layer of melted Vegan milky chocolate. This indulgent dessert is the perfect way to add a touch...
Christmas chocolate mousse
Make your Christmas magical with a creamy chocolate mousse topped with a rich layer of melted Vegan milky chocolate. This indulgent dessert is the perfect way to add a touch...
-
Dubai chocolate bar
Dubai inspired, 100% keto: a delicious chocolate bar for true chocolate lovers. Scroll down and watch the tutorial.
Dubai chocolate bar
Dubai inspired, 100% keto: a delicious chocolate bar for true chocolate lovers. Scroll down and watch the tutorial.