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How to Make Chocolate Raspberry Easter Eggs (Vegan, Gluten Free)

Raspberry cream filled dark chocolate Easter eggs that take twenty minutes to make. Yes!!! You can flavor them with any freeze dried fruit you have on hand. Ommmm nommm. 

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people


  • 1/2 cup raw cashew soaked for 6 hours in water and drained
  • 3/4 tsp vanilla extract
  • 1 1/2 tbsp maple syrup
  • 2 tbsp plant milk
  • 1/3 cup freeze dried raspberries, crushed
  • 1 tbsp melted coconut oil
  • 1/4 cup shredded coconut
  • 1/2 cup chocolate, chopped


  1. Melt your chocolate. Lately I've been using the microwave but a double boiler works great as well. Remember not to get any water in your melting chocolate or it will seize.  

     I obviously used molds. Amazon has many inexpensive plastic molds and they are so much fun to play with in the kitchen. I've placed a link to these the molds I've used above the recipe but this recipe works wonderfully made in mini cupcake liners as well.

  2. Brush a thin layer of the melted chocolate into your molds, leaving room for filling,  and allow to set in the freezer while you make your raspberry filling. 

  3. Mix the the freeze dried crushed raspberries and coconut shreds through the mixture with a spatula. I like for the raspberries to have some larger bits for pops of flavor and color. 

  4. In a food processor blend your cashews, vanilla, maple syrup, melted coconut oil and enough of the plant milk to get a smooth paste.  

  5. Remove the molds from the freezer and place a small amount of the filling into each mold. Press down with your fingers to flatten fill the mold, leaving room for a layer of chocolate at the top.

  6. Gently brush a layer or two of melted chocolate over the top to seal in the raspberry filling and place in the freezer 5 minutes to set. Pop out of the molds and wrap in foil or eat.