Chef Nancy Berkoff offers this idea for making a vegan Easter “egg” alternative.
FAST CRISPED RICE EGGS
(Makes 8-10 small eggs)
- ¼ cup vegan chocolate or carob chips
- 2 cups puffed rice cereal
Melt chocolate in a microwave or on the stove. Remove from heat, mix in cereal, and very quickly form into shapes. Store on a parchment- or waxed paper-lined tray.