With their smooth creamy (and hazelnut crunchy) center, these chocolate eggs taste almost exactly like the original, which is very popular in Germany. I also used to gobble choco bons and therefore just had to recreate a healthier and most of all plant-based recipe for them. After all I can really do well without palm oil and shellac, which btw is a resin secreted by lac bugs. Especially if I can make these bonbons just as delicious myself.
With Easter right around the corner, this recipe couldn’t come at a better time, right? These chocolate eggs look very cute in a pretty little Easter nest, which is very simple to make of shredded coconut. But whether you decide to make these nests or not, everyone – no matter the age – will love these choco bonbons. How can I be so sure about this? Well, my taste testers long for more already…
These chocolate are vegan and healthier than the original while tasting just as delicious. Serve them in a coconut basket for Easter.
- 2.8 oz vegan white chocolate (s. notes) (80 g)
- 3.5 tbsp coconut butter (not coconut oil!) (50 g)
- 1/4 cup hazelnuts, finely chopped (25 g)
- 1.5 oz vegan dark chocolate
- 2 tbsp aquafaba (chickpea water that's left in the can)
- 1 cup shredded coconut (the bigger, the better)
- 2-3 tbsp maple syrup (or other liquid sweetener)
- 1 handful spinach (optional)
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In a water bath, melt together white chocolate and coconut butter. Take off the heat and add chopped hazelnuts. Combine well and place in the fridge to harden for about 30 minutes (it should be firm but still manageable).
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Take about a tsp of the filling and form into little eggs. Place eggs in the fridge until completely firm.
If you don't care about the shape of the bonbons, you could also just fill the (still liquid) filling mass into chocolate molds and let set in the fridge before covering them with chocolate.
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In a water bath, melt dark chocolate. Dip each egg into chocolate using a fork and cover from all sides. Place chocolate egg on parchment paper and let set completely.
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Store in the fridge. These chocolate eggs taste best when you take them out of the fridge 10 minutes before enjoying.
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Beat chickpea water until stiff (similar to beaten egg whites) = aquafaba.
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Combine shredded coconut with maple syrup and fold in aquafaba.
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Place spinach in a blender, add a dash of water and mix until smooth. Strain green liquid through a sieve and combine with coconut mixture.
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Place about a tbsp of the coconut mixture each onto a baking sheet lined with parchment paper and mould into nests. Bake in the oven at 240 °F (120 °C) for about 20-30 minutes.
Let nests cool completely (they'll harden once cool) and fill with chocolate eggs.
- I like to use this vegan white chocolate for this recipe. You could also make white chocolate from scratch following this recipe or this one. However, with the iChoc chocolate the filling really tastes like the one from the original choco bons.
I hope you love this recipe – please let me know in the comment section below! If you make these chocolate eggs, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
