30+ Delicious Easter Dairy-Free Candy Recipes That Everyone Will Love

Easter is a time for celebration, family gatherings, and, of course, indulging in sweet treats. However, for those following a dairy-free lifestyle—whether due to lactose intolerance, vegan choices, or other dietary restrictions—finding delicious, festive candies can be a challenge.

But don’t worry! We’ve compiled a list of 30+ mouthwatering Easter candy recipes that are completely dairy-free, so everyone can enjoy a sweet bite this holiday.

From creamy chocolate truffles and chewy peanut butter eggs to fruity treats and coconut confections, these dairy-free Easter candy recipes will satisfy every craving and ensure that no one feels left out of the festivities.

Whether you’re planning an Easter egg hunt or a family dessert table, these recipes are simple, delicious, and the perfect addition to your holiday spread.

30+ Delicious Easter Dairy-Free Candy Recipes That Everyone Will Love

This Easter, you don’t have to compromise on flavor or indulgence just because you’re avoiding dairy.

With these 30+ dairy-free Easter candy recipes, you can celebrate the season with a wide variety of delicious, homemade sweets that everyone will enjoy.

Whether you’re making them for yourself, your family, or as gifts for friends, these recipes are not only easy to make but also incredibly satisfying.

So, grab your ingredients and start creating the best dairy-free treats for a holiday full of sweetness and joy!

Dairy-Free Chocolate-Covered Almond Butter Eggs

These indulgent Dairy-Free Chocolate-Covered Almond Butter Eggs are the perfect Easter treat for those avoiding dairy. With a rich, creamy almond butter filling surrounded by a decadent layer of dairy-free dark chocolate, these eggs are a delightful twist on the classic peanut butter version. They’re easy to make, customizable with your favorite fillings, and are guaranteed to please any chocolate lover!

Ingredients:

• 1 cup almond butter (smooth or crunchy)
• 2 tablespoons maple syrup or honey (for sweetness)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups dairy-free dark chocolate chips
• 2 teaspoons coconut oil (to thin chocolate)

Instructions:

1. In a medium bowl, combine almond butter, maple syrup, vanilla extract, and salt. Stir until smooth and well incorporated.
2. Using your hands or a spoon, form the almond butter mixture into egg-shaped pieces, about 1 1/2 inches long. Place them on a baking sheet lined with parchment paper.
3. Freeze the almond butter eggs for 30 minutes to firm up.
4. While the eggs freeze, melt the dairy-free dark chocolate chips and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth.
5. Once the eggs have hardened, dip each one into the melted chocolate, making sure to coat it completely. Use a fork to lift the egg out and tap gently to remove excess chocolate.
6. Place the chocolate-covered eggs back on the parchment paper and refrigerate until the chocolate has set, about 15 minutes.

These Dairy-Free Chocolate-Covered Almond Butter Eggs are a wonderful alternative to traditional Easter candies. Not only are they incredibly delicious and rich, but they also come with the added benefit of being a healthier option, with almond butter providing a creamy texture and essential nutrients. They’re easy to make ahead of time, and the chocolate coating gives them a decadent touch that’s perfect for the holiday. Enjoy them as a special treat for yourself or share them with family and friends during your Easter celebrations!

Vegan Jelly Bean Easter Fudge

This Vegan Jelly Bean Easter Fudge is a sweet, colorful, and fun treat that’s perfect for any dairy-free Easter basket. Made with coconut milk and a blend of natural sweeteners, this fudge is creamy, flavorful, and filled with fruity vegan jelly beans. It’s the perfect combination of chewy, sweet, and creamy in every bite, making it an irresistible holiday snack!

Ingredients:

• 1 1/2 cups full-fat coconut milk (canned)
• 1/4 cup maple syrup
• 1/2 cup coconut oil
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped vegan jelly beans

Instructions:

1. In a medium saucepan, heat the coconut milk, maple syrup, and coconut oil over medium heat, stirring frequently. Bring the mixture to a gentle simmer.
2. Once the mixture is hot and the coconut oil has melted, remove the saucepan from the heat and stir in the powdered sugar and vanilla extract. Whisk until smooth.
3. Pour the fudge mixture into a greased or parchment-lined square baking dish. Smooth the top with a spatula.
4. While the fudge is still soft, scatter the chopped vegan jelly beans over the top. Gently press them into the fudge with the back of a spoon.
5. Refrigerate the fudge for 2-3 hours or until firm. Once set, cut it into small squares and serve.

This Vegan Jelly Bean Easter Fudge brings the perfect balance of sweetness and texture, making it an exciting treat to enjoy during Easter celebrations. The coconut milk gives the fudge a rich and creamy consistency, while the jelly beans add a fun and chewy surprise in every bite. Whether you’re hosting a party, making Easter baskets, or just looking for a festive treat, this fudge will delight kids and adults alike. Plus, it’s completely vegan and dairy-free, making it suitable for a wide range of dietary needs!

Dairy-Free Coconut Chocolate Nests

These Dairy-Free Coconut Chocolate Nests are a simple yet delicious Easter candy that’s both festive and free of dairy. Made with shredded coconut, dark chocolate, and a hint of maple syrup, these nests are molded into little rounds and filled with candy eggs or jelly beans. They make the perfect edible nests for Easter and are a great treat for anyone following a dairy-free lifestyle.

Ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup dairy-free dark chocolate chips
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free candy eggs or jelly beans (optional for decoration)

Instructions:

1. In a small saucepan, melt the dairy-free dark chocolate chips over low heat. Stir occasionally until smooth and melted.
2. In a large bowl, combine the shredded coconut, maple syrup, and vanilla extract. Stir until the coconut is fully coated.
3. Pour the melted chocolate into the coconut mixture and stir until everything is well combined.
4. Spoon the mixture into muffin tins or mini cupcake liners, pressing the mixture gently into the shape of a nest with your fingers.
5. Use your finger to create a small indentation in the center of each nest to hold the candy eggs or jelly beans.
6. Refrigerate the nests for 1-2 hours until set.
7. Once the nests are firm, fill the centers with candy eggs or jelly beans, if desired, and serve.

Dairy-Free Coconut Chocolate Nests are an easy-to-make, delicious, and visually appealing treat for Easter. The combination of creamy, melt-in-your-mouth coconut and rich, dark chocolate makes these nests irresistible, while the candy eggs or jelly beans add a colorful and festive touch. These little nests are perfect for kids to decorate and enjoy or to share as part of a holiday spread. They’re the ideal treat for anyone looking for a dairy-free, sweet option to enjoy this Easter season!

Dairy-Free Chocolate Caramel Easter Eggs

These Dairy-Free Chocolate Caramel Easter Eggs combine the rich flavor of dark chocolate with a creamy, gooey caramel filling, creating a perfect Easter treat. Made without any dairy, they offer a decadent yet plant-based indulgence that will satisfy any sweet tooth. The caramel is made with coconut milk and sweeteners, providing a dairy-free alternative to traditional caramel while maintaining its smooth, silky texture. These eggs are ideal for those who want to enjoy a rich, chocolate-filled treat this Easter!

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 cup coconut sugar or brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups dairy-free dark chocolate chips
• 1 teaspoon coconut oil

Instructions:

1. In a saucepan, combine the coconut milk, coconut sugar, maple syrup, vanilla extract, and salt. Bring to a simmer over medium heat, stirring constantly until the mixture thickens and reduces slightly (about 10-12 minutes).
2. Once the caramel is thick and smooth, remove from heat and let it cool for about 15 minutes.
3. While the caramel cools, melt the dark chocolate chips and coconut oil in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth.
4. Shape the cooled caramel into egg-shaped pieces using your hands or a spoon, and place them on a parchment-lined baking sheet.
5. Dip each caramel egg into the melted chocolate, coating it completely. Use a fork to lift it out, tapping to remove excess chocolate, then place it back on the parchment paper.
6. Refrigerate the chocolate-covered eggs for about 30 minutes, or until the chocolate has set.

These Dairy-Free Chocolate Caramel Easter Eggs are an indulgent treat that combines the best of both worlds—rich, smooth chocolate and a silky, coconut-based caramel center. They’re perfect for anyone with a dairy intolerance or those following a plant-based diet. The balance of sweet and salty flavors makes these eggs a true crowd-pleaser for Easter gatherings, offering a delightful, guilt-free way to enjoy a traditional Easter treat. Prepare them ahead of time and watch them disappear at your next celebration!

Vegan Peanut Butter Easter Cups

These Vegan Peanut Butter Easter Cups are an irresistible combination of creamy peanut butter and rich dairy-free chocolate. Made with just a few simple ingredients, they are the perfect treat for Easter baskets or as a sweet snack. The peanut butter filling is velvety smooth and slightly sweet, while the chocolate coating provides the perfect contrast in texture and flavor. These cups are dairy-free, gluten-free, and a delightful way to enjoy a classic candy flavor without any dairy or animal products!

Ingredients:

• 1 cup peanut butter (smooth or crunchy)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups dairy-free chocolate chips
• 2 teaspoons coconut oil

Instructions:

1. In a mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and salt. Stir until smooth and creamy.
2. Line a muffin tin with cupcake liners and spoon a small amount of the peanut butter mixture into each liner. Use your fingers or a spoon to press it down gently.
3. Place the muffin tin in the freezer for about 15 minutes to firm up the peanut butter layer.
4. While the peanut butter layer sets, melt the dairy-free chocolate chips and coconut oil in a heatproof bowl over a simmering pot of water (double boiler method), stirring until smooth and glossy.
5. Once the peanut butter layer is firm, pour the melted chocolate over each cup, covering the peanut butter completely.
6. Return the muffin tin to the freezer for another 15-20 minutes to let the chocolate set.

These Vegan Peanut Butter Easter Cups are a wonderful way to indulge in a classic flavor combination, without the dairy. The smooth, creamy peanut butter filling paired with the rich dairy-free chocolate coating makes for a treat that’s as satisfying as it is delicious. Whether you’re making them for a special Easter celebration or just to satisfy your cravings, these cups are simple to prepare and loved by both kids and adults. With their perfect balance of sweet and salty, they’re sure to become a new favorite dairy-free candy!

Dairy-Free Lemon Coconut Truffles

These Dairy-Free Lemon Coconut Truffles are a bright, refreshing Easter treat. Made with coconut, lemon zest, and dairy-free chocolate, they offer a tropical flavor profile that’s perfect for spring. The combination of the creamy coconut filling with the tart lemon zest gives each bite a zesty kick, while the smooth dark chocolate coating adds richness. These truffles are simple to make and serve as a lovely addition to your Easter candy collection, offering a dairy-free alternative that’s both vibrant and indulgent.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup full-fat coconut milk
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups dairy-free dark chocolate chips

Instructions:

1. In a mixing bowl, combine the shredded coconut, coconut milk, maple syrup, coconut oil, lemon zest, and vanilla extract. Stir until smooth and the mixture holds together.
2. Shape the coconut mixture into small, round balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
3. Freeze the coconut balls for about 30 minutes to firm up.
4. While the coconut balls freeze, melt the dairy-free dark chocolate chips in a heatproof bowl over simmering water (double boiler method).
5. Once the coconut balls are firm, dip each one into the melted chocolate, ensuring it’s fully coated. Place each truffle back on the parchment-lined sheet.
6. Refrigerate the truffles for about 20 minutes, or until the chocolate has set.

These Dairy-Free Lemon Coconut Truffles are a perfect blend of bright, citrusy lemon and the tropical flavor of coconut, all wrapped up in a smooth chocolate shell. Their light, refreshing taste makes them a great option for a springtime Easter celebration. They’re simple to make, require only a few ingredients, and are a delightful, dairy-free indulgence that will please everyone at your gathering. These truffles add a fun, zesty twist to your traditional Easter candy options and are sure to be a crowd favorite!

Vegan Chocolate-Coconut Easter Bark

This Vegan Chocolate-Coconut Easter Bark is a simple and delicious treat that’s perfect for Easter. The rich dark chocolate base is topped with a mixture of sweetened coconut flakes, creating a delightful combination of textures and flavors. It’s customizable with your favorite nuts, dried fruits, or seeds, making it a versatile treat that can easily be tailored to your preferences. This bark is dairy-free, quick to make, and ideal for anyone looking for an easy and indulgent Easter candy!

Ingredients:

• 2 cups dairy-free dark chocolate chips
• 1/2 cup shredded unsweetened coconut
• 1/4 cup chopped almonds (or any nut of choice)
• 1/4 cup dried cranberries (optional)
• 1 tablespoon maple syrup (optional for sweetness)

Instructions:

1. Melt the dairy-free dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method), stirring occasionally until smooth.
2. Line a baking sheet with parchment paper and pour the melted chocolate onto the sheet. Use a spatula to spread it into an even layer.
3. Sprinkle the shredded coconut, chopped almonds, and dried cranberries (if using) evenly over the melted chocolate.
4. Drizzle a little maple syrup over the top for extra sweetness, if desired.
5. Refrigerate the bark for 1-2 hours until fully set and firm.
6. Once hardened, break the bark into pieces and serve.

This Vegan Chocolate-Coconut Easter Bark is not only a visually stunning treat, but it’s also a deliciously simple way to satisfy your sweet tooth without dairy. The combination of rich dark chocolate and crunchy coconut, complemented by the optional nuts and fruit, makes for a satisfying snack or gift for Easter. Whether you’re making a big batch for a party or just preparing a few pieces for yourself, this bark is easy to make, customizable, and perfect for sharing with loved ones.

Dairy-Free Raspberry Coconut Chocolate Cups

These Dairy-Free Raspberry Coconut Chocolate Cups are a refreshing, fruity twist on the classic chocolate cups. The smooth coconut filling is complemented by a tangy raspberry puree, creating a vibrant and indulgent candy. The rich dark chocolate coats the coconut and raspberry filling, resulting in a deliciously sweet and tart treat that’s perfect for Easter baskets or a special dessert. This candy is completely dairy-free, making it a great option for those with dietary restrictions.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/4 cup full-fat coconut milk
• 2 tablespoons maple syrup
• 1/4 cup fresh raspberries, mashed
• 1/2 cup dairy-free dark chocolate chips
• 1 teaspoon coconut oil

Instructions:

1. In a bowl, combine the shredded coconut, coconut milk, and maple syrup. Stir until the mixture becomes thick and sticky.
2. Gently fold in the mashed raspberries, mixing until everything is well incorporated.
3. Line a muffin tin with cupcake liners and spoon a small amount of the coconut-raspberry mixture into each liner. Press down gently to form a flat layer.
4. Melt the dairy-free dark chocolate chips with the coconut oil in a heatproof bowl over simmering water (double boiler method) until smooth.
5. Pour the melted chocolate over the coconut-raspberry mixture in each cup, ensuring the filling is fully covered.
6. Refrigerate the cups for 1-2 hours until the chocolate has set and the cups are firm.

These Dairy-Free Raspberry Coconut Chocolate Cups are a delightful combination of creamy coconut, fresh raspberries, and rich chocolate. They offer a fresh, fruity take on the traditional chocolate cups and are perfect for those with dietary restrictions or anyone looking for a fun, festive Easter treat. The raspberry and coconut filling adds a burst of flavor, while the dark chocolate coating ties everything together. These cups are a perfect addition to any Easter celebration and are sure to be enjoyed by both kids and adults alike!

Vegan Chocolate-Dipped Almond Joy Bites

These Vegan Chocolate-Dipped Almond Joy Bites are a dairy-free version of the classic Almond Joy candy, with a creamy coconut center, crunchy almonds, and a smooth dark chocolate coating. They’re incredibly easy to make and perfect for anyone with a dairy intolerance or vegan diet. These bites are sweet, nutty, and chocolaty, offering the perfect balance of textures and flavors. They make for a delightful Easter treat that everyone can enjoy, regardless of dietary restrictions.

Ingredients:

• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• 12 whole almonds
• 1 cup dairy-free dark chocolate chips

Instructions:

1. In a medium bowl, combine the shredded coconut, melted coconut oil, maple syrup, and vanilla extract. Stir until the mixture is sticky and holds together.
2. Form the coconut mixture into small, bite-sized balls, about 1 inch in diameter, and press one almond into the center of each ball.
3. Place the coconut-almond balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
4. Melt the dairy-free dark chocolate chips in a heatproof bowl over simmering water (double boiler method) until smooth.
5. Dip each coconut-almond bite into the melted chocolate, coating it completely. Place the chocolate-dipped bites back on the parchment-lined sheet.
6. Refrigerate the bites for 30 minutes, or until the chocolate has set.

Vegan Chocolate-Dipped Almond Joy Bites are a rich, satisfying, and dairy-free take on the beloved candy bar. The combination of creamy coconut, crunchy almonds, and smooth dark chocolate makes each bite irresistible. They’re incredibly easy to make, and their sweet, nutty flavor is perfect for Easter baskets, gifts, or as a snack. Plus, they’re entirely plant-based and free from dairy, making them suitable for anyone following a vegan or dairy-free diet. These bites are a hit with both adults and kids, so don’t be surprised if they disappear quickly!

Dairy-Free Strawberry Chocolate Fudge

This Dairy-Free Strawberry Chocolate Fudge is a sweet, creamy treat that combines the richness of dark chocolate with the fresh flavor of strawberries. The creamy texture is achieved without dairy, making it a perfect treat for those who are lactose intolerant or vegan. The strawberry purée adds a fruity burst of flavor that pairs beautifully with the smooth chocolate, making this fudge a delightful, indulgent Easter treat. It’s easy to make and perfect for anyone looking to enjoy a decadent candy without dairy.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1/2 cup coconut cream (from a can of full-fat coconut milk)
• 1/4 cup pure maple syrup
• 1/4 cup strawberry purée (fresh or frozen strawberries, blended)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a heatproof bowl, melt the dark chocolate chips and coconut cream together over simmering water (double boiler method), stirring until smooth and glossy.
2. Stir in the maple syrup, strawberry purée, vanilla extract, and a pinch of salt. Mix until the ingredients are fully combined.
3. Pour the fudge mixture into a lined baking dish or silicone mold, spreading it out evenly.
4. Refrigerate for at least 2 hours, or until the fudge is firm.
5. Once set, cut the fudge into squares or remove it from the molds and serve.

This Dairy-Free Strawberry Chocolate Fudge is the perfect balance of rich, velvety chocolate and fresh, sweet strawberry flavor. Its creamy texture and fruity taste make it a delicious, unique treat for Easter or any celebration. Not only is it dairy-free, but it’s also incredibly easy to make with just a few simple ingredients. Whether you serve it as a decadent dessert or give it as a gift, this fudge will be a hit with everyone, satisfying both chocolate and fruit lovers alike!

Vegan Marshmallow Rice Krispies Treats

These Vegan Marshmallow Rice Krispies Treats are a fun, nostalgic treat made without any dairy. They’re light, crispy, and perfectly sweet, featuring the classic combination of rice cereal and gooey marshmallows. The marshmallow mixture is made using vegan marshmallows and coconut oil, giving them a chewy and slightly coconut-flavored texture. These treats are not only dairy-free but also gluten-free, making them a versatile and delicious option for Easter baskets, parties, or a simple snack.

Ingredients:

• 6 cups Rice Krispies cereal (or a gluten-free version if needed)
• 1 bag (10 oz) vegan marshmallows
• 3 tablespoons coconut oil
• 1/4 teaspoon vanilla extract (optional)

Instructions:

1. In a large saucepan, melt the coconut oil over medium heat. Add the vegan marshmallows and stir constantly until they are fully melted and smooth.
2. Remove the saucepan from the heat and stir in the vanilla extract (if using).
3. Pour the Rice Krispies cereal into the marshmallow mixture and stir until the cereal is fully coated.
4. Transfer the mixture to a greased 9×13-inch baking dish and press it down evenly using a spatula or your hands.
5. Let the treats cool at room temperature for about 30 minutes before cutting them into squares.
6. Serve and enjoy!

Vegan Marshmallow Rice Krispies Treats are a simple yet beloved classic, with a dairy-free twist. These treats are quick to make, fun to eat, and can be customized with additional ingredients like chocolate chips, dried fruits, or even sprinkles for a festive touch. They’re the perfect treat for kids and adults alike, especially for those following a dairy-free or vegan lifestyle. These gooey, crispy treats are sure to bring smiles and are perfect for your Easter celebrations or as an easy snack to enjoy any time of the year!

Vegan Carrot Cake Energy Balls

These Vegan Carrot Cake Energy Balls are a healthy and delicious way to celebrate Easter while enjoying the flavors of traditional carrot cake. Made with wholesome ingredients like oats, shredded carrots, and walnuts, these energy balls are sweetened with dates and flavored with cinnamon and nutmeg to capture the essence of carrot cake without the dairy or added sugar. They make a great on-the-go snack or a fun Easter treat for those who prefer a healthier alternative to candy.

Ingredients:

• 1 cup rolled oats
• 1/2 cup shredded carrots
• 1/4 cup unsweetened shredded coconut
• 1/4 cup walnuts, chopped
• 1/4 cup medjool dates, pitted and chopped
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

Instructions:

1. In a food processor, combine the oats, shredded carrots, shredded coconut, walnuts, dates, maple syrup, cinnamon, nutmeg, and salt. Pulse until the mixture becomes sticky and everything is well combined.
2. Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands.
3. Place the energy balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
4. Once set, serve and enjoy!

Vegan Carrot Cake Energy Balls are a delightful and nutritious treat that captures the flavors of carrot cake in a bite-sized, healthy form. They’re perfect for Easter because they’re both festive and wholesome, made with real food ingredients that provide natural sweetness and fiber. Whether you’re looking for a quick snack, a post-workout treat, or a healthier dessert alternative, these energy balls are a great choice. They’re also easy to make, requiring no baking, and are a fun way to enjoy carrot cake flavors without the dairy!

Vegan Chocolate Peanut Butter Easter Eggs

These Vegan Chocolate Peanut Butter Easter Eggs are a dairy-free twist on the classic peanut butter eggs, a beloved Easter candy. The creamy, sweet peanut butter filling is encased in a rich layer of dairy-free dark chocolate, creating the perfect balance of salty and sweet. These Easter eggs are simple to make, and they’re a great treat for anyone looking for an indulgent but dairy-free option for their Easter celebrations. You can also customize the filling with other nut butters if you prefer.

Ingredients:

• 1 cup natural peanut butter (or any nut butter of choice)
• 1/2 cup powdered sugar
• 1/4 cup coconut flour
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free dark chocolate chips
• 2 tablespoons coconut oil

Instructions:

1. In a bowl, mix the peanut butter, powdered sugar, coconut flour, and vanilla extract until smooth and well combined.
2. Form the peanut butter mixture into egg shapes using your hands or a mold, and place them on a parchment-lined baking sheet.
3. Refrigerate the peanut butter eggs for at least 30 minutes to firm up.
4. Meanwhile, melt the dairy-free dark chocolate chips and coconut oil together in a heatproof bowl over simmering water (double boiler method) until smooth.
5. Dip each peanut butter egg into the melted chocolate, fully coating it, and return it to the parchment-lined sheet.
6. Refrigerate again for 30 minutes or until the chocolate is fully set.

Vegan Chocolate Peanut Butter Easter Eggs are a decadent and satisfying treat that everyone will love, even those who aren’t following a dairy-free or vegan diet. The combination of the rich, creamy peanut butter filling and the smooth chocolate coating is a classic favorite, now made accessible to those avoiding dairy. These homemade Easter eggs are perfect for gifting, sharing with friends, or enjoying as a special treat for yourself. They are easy to make and perfect for your Easter festivities!

Dairy-Free Lemon Coconut Truffles

Dairy-Free Lemon Coconut Truffles are a bright, citrusy treat that’s perfect for the springtime. The creamy coconut filling is infused with fresh lemon zest, offering a refreshing and tangy twist. Coated in dairy-free white chocolate, these truffles are a delicious contrast of sweet and tangy, making them an ideal candy for Easter. These little bites are easy to make and perfect for those who love fruity, creamy desserts without the dairy.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup coconut cream (from a can of full-fat coconut milk)
• 1/4 cup maple syrup
• Zest of 1 lemon
• 1/2 teaspoon lemon juice
• 1/2 cup dairy-free white chocolate chips
• 1 tablespoon coconut oil

Instructions:

1. In a bowl, combine the shredded coconut, coconut cream, maple syrup, lemon zest, and lemon juice. Stir until the mixture is thick and sticky.
2. Roll the mixture into small truffles, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
3. Refrigerate the truffles for 30 minutes to firm up.
4. Meanwhile, melt the dairy-free white chocolate chips and coconut oil together in a heatproof bowl over simmering water (double boiler method) until smooth.
5. Dip each truffle into the melted white chocolate, fully coating it, and return it to the parchment-lined sheet.
6. Refrigerate again for 30 minutes or until the chocolate has set.

Dairy-Free Lemon Coconut Truffles are a light, refreshing treat that adds a citrusy burst of flavor to your Easter candy spread. The combination of coconut, lemon, and dairy-free white chocolate creates a perfectly balanced and creamy bite that’s sure to impress. These truffles are simple to make and can be easily customized with additional flavors or toppings. They’re perfect for those looking for a dairy-free dessert with a bit of tangy sweetness to complement the richness of the coconut.

Vegan Chocolate-Covered Caramelized Apple Slices

Vegan Chocolate-Covered Caramelized Apple Slices offer a fruity, indulgent twist on classic chocolate treats. The apples are sliced thin, caramelized with a touch of maple syrup, and then coated in rich, dairy-free dark chocolate. This dessert combines the tartness of the apples with the sweetness of caramel and the richness of chocolate, creating a unique and flavorful treat that’s perfect for Easter. The combination of flavors and textures makes these slices a refreshing and indulgent alternative to typical candies.

Ingredients:

• 2 apples (such as Granny Smith or Honeycrisp), thinly sliced
• 2 tablespoons maple syrup
• 1/4 teaspoon cinnamon
• 1 cup dairy-free dark chocolate chips
• 1 tablespoon coconut oil
• Pinch of salt

Instructions:

1. Heat a non-stick pan over medium heat. Add the apple slices, maple syrup, and cinnamon, and cook for about 5-7 minutes until the apples are tender and caramelized.
2. Remove from heat and let the apples cool slightly.
3. Melt the dairy-free dark chocolate chips and coconut oil together in a heatproof bowl over simmering water (double boiler method) until smooth and glossy.
4. Dip each caramelized apple slice into the melted chocolate, coating it halfway, and place it on a parchment-lined tray.
5. Sprinkle a pinch of salt over the chocolate-covered apples for an extra flavor boost.
6. Refrigerate for about 30 minutes until the chocolate has set.

Vegan Chocolate-Covered Caramelized Apple Slices are a delightful and innovative candy that combines fresh fruit with the richness of chocolate and the sweetness of caramelized apples. These treats are perfect for Easter because they’re light yet indulgent, offering a unique flavor profile that’s refreshing and satisfying. They’re easy to prepare and offer a dairy-free option that is sure to please all your guests. Whether as a snack or a special dessert, these chocolate-covered apple slices will be a hit at your Easter gathering!

Note: More recipes are coming soon!