Yummy, let me know how these turn out!
1/2 cup corn syrup or agave nectar
1/4 cup Earth Balance
3 cups vegan powdered sugar
2 tsp vanilla extract
1/4 tsp salt
yellow and red food coloring
semi-sweet chocolate chips
1 tbsp coconut oil
1. Cream together the corn syrup or agave nectar and the 1/4 cup of Earth Balance ‘butter.’
2. Add the powdered sugar, slowly, making sure to scrape down the sides of the bowl to incorporate all of the sugar.
3. Blend in your vanilla and salt (do not omit, my salt-sensitive friends).
At this point, the texture of your mix should be somewhere between a batter and a dough. Separate into two plastic containers, adding a few drops of yellow and one drop of red food color to one. Cover with plastic wrap, and place in your freezer for just about 20 minutes. Once your batter has firmed up just a bit, you’ll be able to begin forming your ‘eggs.’
For the eggs, you’ll want to use a muffin tin. In each of the cups, place one larger scoop (about a tablespoon size) of the white mixture in the bottom of the cup, topped with a smaller scoop (a teaspoon if fine) of the yellow mixture on top. Cover this with plastic wrap, and place back into the freezer—this time, for about 30 minutes.
While the eggs are in the freezer, you can begin to melt your chocolate chips with the coconut oil either in a double boiler on top of your stove—or you can ‘cheat’ and pop them into the microwave at 10 second intervals (make sure to mix in between intervals).
From here, you’ll want to lay out a cookie sheet or other large tray, and cover with waxed paper so your eggs will not stick. When the dough is firm, you’ll need to remove from the freezer—quickly rolling them into an ‘egg’ shape, before dipping them finally into your melted chocolate mixture.
Make sure your chocolate coating is thick enough, lest any of the egg-goo escape!
Enjoy, and “Happy Easter” from one of our most favorite, and fuzziest of furry friends!
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Ed: Kate Bartolotta
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