Vegan dark chocolate bunnies and eggs made with fun silicone molds for an easy 1-ingredient refined sugar-free Easter treat!
How is everyone doing?
I ask this a lot now, and I know I asked it before, too.
But now I ask it with more urgency, because I think we all need to ask and be asked that simple question right now.
I’ve been keeping myself busy making plans to see faces even when I can’t give hugs.
My Skype and Zoom calendar is booming with virtual yoga classes, virtual girls night, virtual game night, and even virtual happy hours.
It’s such a weird time to navigate, feeling simultaneously extremely isolated yet connected to everyone around the globe.
I’m definitely making more of an effort to show up in different ways for my friends, family, and community.
Today I went live on Instagram for the first time in years to talk pantry staples and getting back to the basics with plant-based cooking.
And it doesn’t get any more basic than the Easter dessert idea I’m sharing today.
Luckily, social distancing doesn’t require me to stay away from dark chocolate.
These Homemade Vegan Chocolate Bunnies & Eggs are the perfect quick and easy Easter treat you can make from hom!
All you need is some seriously delicious dark chocolate and your favorite silicone molds.
Easter is less than three weeks away, so I’m planning out my Easter basket as I literally and figuratively “nest” at home.
Growing up, my mom used to gift us with a hollow chocolate bunny in our Easter baskets strewn with fake grass and goodies.
I used to feel a little bad, dismembering my bunnies one delicious chocolate-y limb at a time.
There go the ears. There goes his nose. There goes his cotton tail.
I didn’t feel too badly, though, because I was on a major sugar high.
What’s even better though, are these chocolate bunnies and eggs that have zero refined sugars with the same cute shape!
Honestly, I had a bunch of fancy Easter recipes planned, but I wanted to share a treat with you that doesn’t require a ton of ingredients.
Like, this recipe, for example, you just need one.
I used Hu Kitchen Simple Dark Chocolate Bars to create the sweet bunny base to these cute treats.
This chocolate is my favorite because it’s vegan, paleo, gluten-free, and refined-sugar free without any added oils or sugar alcohols.
Break down your chocolate bars to melt, or grab some Hu Kitchen Gems for even easier melting!
Is a recipe a recipe if it only calls for one ingredient?
The instructions below are really focused on set up and process to ensure you achieve the best Vegan Chocolate Bunnies & Eggs ever.
We’re more focused on creating a shape here than creating a new flavor profile.
First, you need some solid silicone molds.
You’ll see the amount of chocolate below is left open ended because it will depend on how large your mold are.
Try eye-balling it, then melt more chocolate as needed to finish filling the molds.
If you’re guessing, guess high!
I definitely underestimated how much melty chocolate can fit into each Easter shape!
Melt the chocolate in a medium saucepan over medium-low, stirring often to prevent burning.
You don’t need to add any oils or sugars to the chocolate.
It’s perfectly sweet and melts well all by itself.
Pour the chocolate into a heat safe bowl for easier access and grab a big spoon for drizzling!
The trick to this recipe is all about the set up.
Set up the molds on the counter right next to the bowl of melted chocolate.
Make sure you support the silicon molds on plates or a baking sheet before filling.
This will make it easier to transfer the molds to the refrigerator or freezer after they’re wobbly and gooey with melty chocolate.
Carefully pour the melted chocolate into the molds, filling to the top but careful not to overflow.
If you have some drips and drops- it’s totally OK.
You’ll see lots on my silicone molds in these photos!
Tap the filled silicone molds several taps on the counter to release any air bubbles, and then you’re ready to freeze.
Now for the hard part.
The freeze time.
My Homemade Vegan Chocolate Bunnies & Eggs took about 60 minutes to harden.
Be mindful that shapes on the outer edges will freeze faster than those in the center!
Chocolate shapes are done when they’re firm to the touch and can easily be popped out of the mold without sticking.
Carefully remove the silicone from the freezer and pop out the shapes one by one.
These Homemade Vegan Chocolate Bunnies & Eggs are the perfect way to celebrate Easter simply and creatively.
This would be a great project to make with kids and your family in place of coloring Easter eggs!
And, this concept isn’t just for Easter.
Grab your favorite holiday-themed silicone mold and melt your favorite dark chocolate to form into any shape!
I used a simple dark chocolate bar here, but if you want to get creative, melt down your favorite Hu Kitchen chocolate bar flavor.
If you purchase the molds for this recipe, they’re also oven-safe for creating fun shaped baked goods in the oven.
If you make these Homemade Vegan Chocolate Bunnies & Eggs, I’d love to hear what you think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
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Vegan dark chocolate bunnies and eggs made with fun silicone molds for a 1-ingredient refined sugar-free Easter treat!
Hu Kitchen Simple Dark Chocolate, chopped (2-4 cups, depending on how many molds you’re filling)
- Add chopped chocolate to a large saucepan over medium low heat. Heat until fully melted, stirring often to prevent burning. Pour melted chocolate into a large heat-safe bowl.
- Prepare your space. Place the silicone molds on top of a baking sheet or plate. This will ensure easy transfer to the refrigerator or freezer. Set the melted chocolate bowl next to the plates.
- Using a spoon, drizzle the melted chocolate into the silicone mold cavities, filling each to the top without run over. I found it helpful to wipe the spoon frequently to prevent too much dripping. Repeat until all cavities are filled. Gently tap the mold several times to release any air bubble.
- Transfer the baking sheet/plates with the silicone molds to the refrigerator/freezer for 60 minutes to harden.
- Once completely cool, remove the silicone molds from the refrigerator/freezer. Carefully invert the cavities to pop out the bunnies and eggs. Enjoy immediately as part of your Easter spread!
- Transfer cooled chocolate shaped to an airtight container and store in the fridge for several weeks.
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Grain-Free