Chef Nancy Berkoff shares these Easter egg recipes:
SPRINGTIME CHOCOLATE EGGS
(Makes approximately 24 pieces)
- 1 cup softened vegan cream cheese
- 3 cups vegan powdered sugar*
- 1½ cups melted, cooled chocolate or carob chips
- 1½ teaspoons vanilla
- Cocoa powder, chopped nuts, or shredded coconut for decoration
Place the cream cheese in the bowl of an electric mixer. Beat until cream cheese is pliable and airy. This can be done with a fork, but it will take some time.
Gradually mix in sugar, beating until well combined. Add chocolate or carob and vanilla and mix until well combined.
Refrigerate for 1 hour or until stiff enough to shape. Roll into small balls, approximately 1 teaspoon, and coat with selected decoration. Place on parchment or waxed paper and refrigerate until ready to serve.
*Note: If vegan powdered sugar is not available, granulated sugar can be processed in a food processor until powdered.
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.