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.

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