Food: Top 5 Vegan Easter eggs

With Veganism & people following a plant based diet growing, the selection of Easter treats has also grown to accomodate. Last year, results from a survey came out saying that the number of vegans in Britain had grown 360% in 10 years! Here are my picks for the top 5 Easter eggs this year:

For a great milk choc alternative:

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Tesco Finest Free From Caramel Egg With Truffles, £4

This caramel flavoured milk choc egg, made with rice flour is great gift to give someone (or yourself ;)) this Easter. The beautiful box contains 3 fondant truffles, as well!

Available from most Tesco’s or online

All the small things:

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The Little Vegan Bakery Vegan Creme Egg, £1.89

Easter is synonymous with Creme Eggs, and just because you’re vegan, doesnt mean you have to miss out! These little morsels of ooey-gooey goodness are great to snack on whilst the Easter lunch is in the oven. Remember to stock up though, as they are very popular!

Available at Brontosaurus Vegan, Swansea Market or contact TLVB at their Facebook page here.

For the Gourmet:

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Hotel Chocolat Hard-Boiled Easter Egg – Ginger 70%, £15

This deep, dark chocolate made with Indian ginger oil and studded with hazelnuts is a decadent tour de force. The chocolate is very rich, meaning you wont need a lot of it to get that chocolate fix, and at £15, makes the purchase more economical. It even has little crystallised ginger & hazelnut ‘crunches’ for you to nibble on.

Available at your nearest Hotel Chocolat, or online.

For the Kids:

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(photo taken from here)

Sainsbury’s Freefrom White Choc Egg, 

A great white chocolate alternative, this is sure to make your kids beam with delight! Comes with buttons for a double-whammy of vegan white chocolate treats. Creamy and sweet, it’s hard to tell the difference between this and Milkybar!

Available at local Sainsbury’s, or online.

For something Different:

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Booja-Booja truffle eggs,various flavours, from £9.95

For something a little different to the usual Easter egg, why not splash out and get yourself a Booja-Booja Easter egg, filled with their award-winning truffles, tissue wrapped and encased in a special shell. The shell, alone is worth buying, handmade & painted by artists in Kashmir. Each one unique, the egg shell can be kept for years and re-purposed into a momento box etc.

Available from Brontosaurus Vegan, Swansea Market & So Cocoa, Mumbles

Have an egg-cellent Easter everyone!

Drink: Semla Shake

Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!

To make, you’ll need:

  • 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
  • 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
  • 3 Shots of Amaretto
  • 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
  • 1⁄2 tsp Ground cardamom
  • 2tbs Oatly custard

To finish:

  • Soy whip
  • Cake crumbs

To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.

Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!

 

Enjoy!

Food: Dark chocolate Easter eggs with a salted date caramel filling

With more vegan options this Easter, than ever, I’ve decided to join in and add one of my own. This recipe combines the deep bitterness of dark chocolate with the naturally decadent flavours of date, made into a salted caramel.

 

To make, you’ll need:

  • 400g good quality dark chocolate (70% minimum)
  • 150g dates
  • 180ml water
  • 1 tsp cornflour
  • Splash of non-dairy milk ( I used Oatly oat milk)
  • Knob of soya butter
  • Pinch of quality sea salt ( I used Halen Môn)
  • 2 tsb non-dairy cream ( I again used Oatly)
  • Easter egg mould

Start by soaking the dates in boiling water for an hour (or in cold water for a couple of hours). Once this is done blitz up the mixture in a food processor until it becomes a thin, sticky sauce. Next melt the butter in a pan, then add the mixture, cream and reduce.

After  a few minutes add the cornflour (slaked in a splash of milk) and stir. Continue reducing until it forms into a thick caramel, this should take 8-10 minutes. Season with salt and set aside. It will thicken even more as it cools.

Once the caramel is cooling you can turn your attention to the chocolate. Chop up the chocolate finely and place into a glass bowl. Keep a third of the chocolate back.

Place the pan over a bowl of simmering water. As it melts stir occasionally. The next step you’ll need to do is temper the chocolate. Tempering the chocolate will ensure it has a glossy finish and a great snap. This reduces the size of the crystals in the cocoa butter leaving you with a smoother product.

The easiest way to do this is to remove the bowl from the pan and add in the third of the chocolate that you kept behind. This will cool the chocolate. Stir until the all the chocolate is melted. It should become nice and glossy.

Use the tempered chocolate to fill the moulds. Pour a ladle of chocolate into the mould and roll it around until the whole of the mould is evenly covered. Pour any excess back into the bowl and scrape around the edge of the mould with a flat knife. Set aside and leave to harden. Once the first layer has set repeat the process until you’re happy with the thickness of the egg shell. Leave to harden and cool completely for a few hours. When it’s done carefully remove from the moulds and spoon the thick caramel into the egg halves and garnish with a pinch more salt.

Enjoy and Happy Easter!

 

 

Design: Happy Easter!

Happy Easter guys!

Thanks for reading my blog posts! I hope you all nosh until you’re sick of chocolate and enjoy the merriment with friends and family!

I decided the photo i should use this year is my Iittala Aalto vase (Savoy vase) filled with tulips in seasonal hues on my Saarinen Tulip table (tulip inception 😉 )

Glad påsk!

With love,

Nathan x