Create your own Vegan Chocolate Easter Eggs with this dairy-free, allergen-friendly recipe using Pascha Vegan Organic Chocolate! These handcrafted chocolate eggs combine rich, 55% cacao dark chocolate with beautifully drizzled Vegan White Chocolate—customized with natural dyes and sprinkles for a festive touch.

With a silky smooth texture and a deliciously creamy bite, these eggs are perfect for Easter celebrations, homemade gifts, or a fun springtime activity. Fill them with Pascha Vegan White Chocolate Easter Eggs or your favorite plant-based treats for an extra indulgent surprise!

Why You’ll Love This Recipe:
✔️ Dairy-Free, Vegan & Allergen-Friendly – Made with Pascha’s organic, ethically sourced chocolate.
✔️ Customizable & Fun – Personalize with vegan dyes, sprinkles, or edible decorations.
✔️ Perfect for Gifting & Sharing – A homemade Easter treat free from dairy, soy, and gluten!

Celebrate the season with a chocolatey masterpiece that’s as fun to make as it is to eat! 🐣🍫✨

Ingredients:

• 1 cup Pascha Vegan Organic White Baking Chips
• Vegan Dyes
• Vegan Sprinkles,optional
• 3 cups Pascha Vegan Organic Dark Chocolate Chips (We used 55% Cacao)
• 2 piece Large Easter Egg Mold

Directions:

1. Melt Pascha Vegan White Chocolate Chips in a double boiler over medium to low heat.
2. Once chocolate starts to melt fold over once.
3. As melting continues begin to stir constantly until almost melted.
4. Turn off heat for final melting continuing to stir.
5. Cool for a few minutes.
6. Pour into container and add desired dye color stirring until blended.
7. Place molds on baking sheet and using a spoon drip over mold going side to side until desired look. Add sprinkles if you'd like.
8. Place in refrigerator for about 5 minutes.
9. Begin to melt dark chocolate using double boiler over medium to low heat.
10. Once chocolate starts to melt fold over once.
11. As melting continues begin to stir constantly until almost melted.
12. Turn off heat for final melting continuing to stir.
13. Cool for a few minutes.
14. Remove mold from refrigerator and pour dark chocolate in center.
15. Begin to swivel mold to cover all sides & front to back.
16. Using a basting brush if needed to assist for full coverage.
17. Place back in the refrigerator for about 30 minutes.
18. Remove from refrigerator and repeat process, reheating chocolate if needed.
19. Continue doing another round getting full coverage once again.
20. Pace back in refrigerator for a few hours to get completely hard.
21. Slowly removed from mold and place on cookie sheet.
22. Begin to melt Pascha Vegan White Chocolate again using a double boiler repeating the same process as above.
23. Add desired color mixing well.
24. Using a spoon drip over top in a back-and-forth motion.
25. Add sprinkles. Return to refrigerator for 15 minutes.
26. Remove & fill with our Vegan White Chocolate Easter Eggs and More. Enjoy!

Music by Vitaliy Levkin