50+ Delicious Easter Vegan Candy Recipes for Satisfy Your Tooth

Easter is a time for celebration, joy, and of course, indulging in sweet treats.

But if you’re following a plant-based lifestyle, or simply prefer to enjoy your sweets without animal products, finding the perfect candy recipes can be a challenge.

That’s why we’ve compiled a list of over 50 Easter vegan candy recipes that are not only delicious but also cruelty-free!

Whether you’re craving chocolate, coconut, caramel, or fruity delights, this guide has something for everyone.

From chewy vegan marshmallow chicks to decadent chocolate-covered nuts, these recipes are sure to satisfy your sweet tooth and add a fun, festive touch to your Easter celebration.

So, grab your apron and get ready to make this Easter one to remember with these simple and tasty vegan treats.

These recipes are easy to make, use natural ingredients, and are perfect for sharing with family and friends.

Whether you’re vegan or just looking for healthier alternatives, these Easter candies will be the highlight of your holiday festivities!

50+ Delicious Easter Vegan Candy Recipes for Satisfy Your Tooth

This collection of 50+ Easter vegan candy recipes is designed to bring you all the sweetness and joy of the holiday without compromising on your dietary choices.

Each recipe offers a unique combination of flavors, textures, and ingredients that can be customized to fit your taste preferences.

From chocolate-covered strawberries to creamy coconut macaroons, these vegan treats are bound to become your go-to sweets for every Easter celebration.

No need to feel left out of the candy fun this Easter—these recipes ensure that everyone can enjoy the sweetness of the season, no matter their dietary needs.

With simple ingredients, minimal prep time, and plenty of variety, your Easter will be full of indulgent, plant-based goodness.

So, make your holiday even sweeter and celebrate with these amazing vegan candy recipes that everyone can enjoy!

Vegan Chocolate Almond Butter Cups

This recipe combines creamy almond butter with rich, dairy-free chocolate to create the perfect Easter treat. These vegan chocolate almond butter cups are easy to make, with a sweet, nutty filling wrapped in silky smooth chocolate. A great alternative to traditional peanut butter cups, they’re perfect for those following a vegan lifestyle or anyone looking for a healthier, yet indulgent, candy option.

Ingredients:

• 1 cup almond butter (smooth or crunchy)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 cups dairy-free chocolate chips
• 1 tbsp coconut oil

Method:

1. Line a muffin tin with cupcake liners.
2. In a medium bowl, combine almond butter, maple syrup, vanilla extract, and sea salt. Stir until smooth and well combined.
3. Melt the dairy-free chocolate chips and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler method), stirring frequently until smooth and melted.
4. Spoon about 1 tablespoon of melted chocolate into the bottom of each muffin liner, spreading it out into an even layer.
5. Place the muffin tin in the freezer for 5–10 minutes to set the chocolate layer.
6. Once the bottom chocolate layer has hardened, spoon about 1 tablespoon of the almond butter mixture over the chocolate layer.
7. Top with another tablespoon of melted chocolate to cover the almond butter.
8. Freeze for at least 30 minutes, or until the cups are fully set.
9. Remove from the muffin tin and serve. Enjoy your creamy, chocolatey almond butter cups!

These vegan chocolate almond butter cups are a delightful, healthier alternative to store-bought treats. The creamy almond butter filling complements the rich, smooth chocolate perfectly, making it a treat that’s both satisfying and indulgent. They’re an excellent addition to any Easter basket, offering a guilt-free way to enjoy the holiday.

Vegan Jelly Bean Bites

Packed with fruity flavors and fun shapes, these vegan jelly bean bites are a fantastic Easter candy. Made with natural fruit juice, they’re a colorful and healthy option for your Easter celebrations. These vegan treats are easy to customize with your favorite fruit juices and are the perfect candy to share with friends and family.

Ingredients:

• 1 cup fruit juice (orange, grape, or strawberry juice)
• 1/4 cup agar agar powder
• 1/4 cup maple syrup
• 1 tsp lemon juice

Method:

1. In a small saucepan, combine the fruit juice, agar agar powder, and maple syrup. Stir to combine and allow the mixture to sit for a few minutes.
2. Heat the mixture over medium heat, whisking constantly. Once it begins to simmer, reduce the heat and let it cook for 5-6 minutes, whisking occasionally, until the agar agar is fully dissolved and the mixture thickens.
3. Remove from heat and stir in the lemon juice.
4. Pour the mixture into silicone jelly bean molds or any small candy molds you have.
5. Let the molds cool at room temperature for about 10 minutes, then place them in the fridge for at least 1 hour, or until fully set.
6. Once the jelly beans have firmed up, carefully remove them from the molds.
7. Store the jelly beans in an airtight container in the refrigerator until you’re ready to enjoy.

These vegan jelly bean bites are a fun, colorful, and fruity treat that’s perfect for Easter. They offer all the familiar flavors of traditional jelly beans but are made with wholesome ingredients. You can get creative with different fruit juices to customize the flavors and make these treats even more special.

Vegan Coconut Chocolate Eggs

These vegan coconut chocolate eggs are a decadent and creamy Easter candy, featuring a luscious coconut filling encased in smooth dark chocolate. They’re easy to prepare and make for an impressive homemade treat that everyone will love. With a satisfying combination of coconut and chocolate, these eggs are the perfect vegan-friendly Easter candy.

Ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup dairy-free dark chocolate chips
• 1 tbsp coconut oil (for the chocolate coating)

Method:

1. In a medium bowl, combine the shredded coconut, melted coconut oil, maple syrup, and vanilla extract. Stir until the coconut is evenly coated and the mixture is smooth.
2. Shape the coconut mixture into small egg shapes with your hands or use a spoon to form egg-sized portions.
3. Place the coconut eggs onto a parchment-lined tray and freeze for 15–20 minutes to firm up.
4. While the coconut eggs are chilling, melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water.
5. Once the eggs have set, dip each coconut egg into the melted chocolate, ensuring it’s completely covered.
6. Place the chocolate-coated eggs back onto the parchment-lined tray and freeze for an additional 15–20 minutes, or until the chocolate has hardened.
7. Store the coconut chocolate eggs in an airtight container in the refrigerator.

These vegan coconut chocolate eggs are rich and indulgent, offering the perfect balance of creamy coconut filling and silky dark chocolate. They’re a wonderful treat to include in your Easter celebrations, combining both flavor and texture in each bite. Whether you’re vegan or not, these coconut chocolate eggs will be a hit among your family and friends.

Vegan Peanut Butter Chocolate Fudge

This vegan peanut butter chocolate fudge is a rich and indulgent treat perfect for Easter. The creamy peanut butter layer pairs beautifully with the smooth, melt-in-your-mouth chocolate topping, making it an irresistible candy. Easy to prepare and no baking required, this fudge is a simple yet luxurious treat that everyone will love.

Ingredients:

• 1 cup natural peanut butter
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups dairy-free chocolate chips
• 1 tbsp coconut oil (for the chocolate topping)

Method:

1. Line an 8×8-inch baking dish with parchment paper for easy removal of the fudge.
2. In a medium bowl, combine the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Stir until smooth and well mixed.
3. Spread the peanut butter mixture evenly into the prepared baking dish, pressing it down gently to form a firm layer.
4. In a separate bowl, melt the chocolate chips and 1 tbsp of coconut oil over low heat or using a double boiler method, stirring until smooth.
5. Pour the melted chocolate over the peanut butter layer and spread it evenly with a spatula.
6. Place the dish in the fridge for at least 2 hours to allow the fudge to set completely.
7. Once firm, cut into squares and enjoy!

This vegan peanut butter chocolate fudge offers the perfect combination of rich chocolate and creamy peanut butter. It’s a quick and delicious candy to make for Easter that doesn’t require much effort but delivers a decadent result. Whether shared with family or enjoyed solo, this fudge is sure to be a crowd-pleaser.

Vegan Caramel Chocolate Bites

These vegan caramel chocolate bites are the perfect sweet treat for Easter, with a luscious date-based caramel filling and a smooth chocolate coating. The natural sweetness from dates combined with a hint of vanilla creates an irresistible caramel flavor. Coated in rich dairy-free chocolate, these bites are the ideal candy for anyone with a sweet tooth looking for a vegan-friendly treat.

Ingredients:

• 1 cup Medjool dates, pitted
• 1/4 cup almond butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup dairy-free chocolate chips
• 1 tbsp coconut oil (for the chocolate coating)

Method:

1. In a food processor, combine the pitted dates, almond butter, vanilla extract, and sea salt. Blend until smooth and well-combined, scraping down the sides as necessary.
2. Roll the date mixture into small bite-sized balls or bars, about 1 inch in diameter.
3. Melt the dairy-free chocolate chips and coconut oil together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth.
4. Dip each date caramel ball into the melted chocolate, coating it evenly, then place it on a parchment-lined tray.
5. Refrigerate for 30 minutes to allow the chocolate to set.
6. Once the chocolate has hardened, store the caramel bites in an airtight container in the fridge.

These vegan caramel chocolate bites offer a mouthwatering balance of sweet caramel and rich chocolate. The dates provide a naturally sweet, chewy filling, while the almond butter adds a creamy texture, making them a satisfying treat. They’re an excellent choice for Easter celebrations, offering a homemade candy that’s both delicious and healthy.

Vegan Lemon Coconut Truffles

Vegan lemon coconut truffles are a bright, tangy, and creamy treat perfect for springtime and Easter. The combination of zesty lemon and sweet coconut creates a refreshing flavor profile, while the rich coconut cream provides a silky smooth texture. These truffles are easy to make and will quickly become a favorite for those looking for a fruity, vegan-friendly candy option.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup canned coconut cream
• 1/4 cup maple syrup
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/2 cup dairy-free white chocolate chips (optional)

Method:

1. In a medium bowl, combine the shredded coconut, coconut cream, maple syrup, lemon zest, lemon juice, and vanilla extract. Stir until everything is well mixed and the mixture begins to come together.
2. Roll the mixture into small balls (about 1 inch in diameter) using your hands, shaping them into truffle-sized rounds.
3. If using white chocolate, melt the dairy-free white chocolate chips in a heatproof bowl over simmering water until smooth.
4. Dip each coconut truffle into the melted white chocolate, covering it completely, and place on a parchment-lined tray.
5. Refrigerate the truffles for 30 minutes, or until the chocolate coating has set.
6. Store the lemon coconut truffles in an airtight container in the refrigerator until ready to serve.

These vegan lemon coconut truffles are the perfect combination of refreshing citrus and tropical coconut, making them a light and indulgent Easter candy. The creamy filling, paired with a hint of lemon, is complemented by a smooth chocolate coating for a delicious contrast. They’re a delightful treat for anyone looking to enjoy a fresh, vegan-friendly candy this Easter.

Vegan Chocolate Covered Strawberries

These vegan chocolate-covered strawberries are a simple yet elegant treat that combines the sweetness of fresh strawberries with the richness of smooth, dairy-free chocolate. They’re perfect for Easter gatherings, offering a sweet, fruity bite that feels indulgent but is surprisingly easy to make. Whether you dip them in dark chocolate, drizzle them with a white chocolate swirl, or enjoy them plain, these treats are always a crowd favorite.

Ingredients:

• 12 fresh strawberries, washed and dried
• 1 cup dairy-free dark chocolate chips
• 1 tbsp coconut oil
• 1/4 cup dairy-free white chocolate chips (optional, for drizzling)

Method:

1. Line a baking sheet with parchment paper for easy removal of the chocolate-covered strawberries.
2. Melt the dark chocolate chips and coconut oil together in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
3. Dip each strawberry into the melted chocolate, holding it by the stem and swirling it to coat evenly. Allow any excess chocolate to drip off.
4. Place the dipped strawberries on the prepared baking sheet.
5. If using white chocolate, melt the dairy-free white chocolate chips in the same manner as the dark chocolate. Drizzle the melted white chocolate over the dipped strawberries using a spoon or a small piping bag for a decorative effect.
6. Refrigerate the strawberries for 15–20 minutes to allow the chocolate to harden.
7. Once the chocolate has set, serve and enjoy!

These vegan chocolate-covered strawberries are a beautiful and delicious addition to any Easter spread. The combination of juicy strawberries and rich, velvety chocolate creates the perfect contrast of flavors. Whether enjoyed as a snack or served as part of a festive dessert table, these treats are guaranteed to be a hit.

Vegan Orange Creamsicle Bites

These Vegan Orange Creamsicle Bites are a refreshing, citrusy, and creamy treat, bringing the nostalgic flavors of an orange creamsicle into a bite-sized, vegan-friendly version. With a zesty orange filling and a smooth coconut cream center, these bites are coated in dairy-free white chocolate for a delightful balance of sweetness and tang. These vibrant treats are perfect for Easter and make a fun, fruity alternative to traditional candy.

Ingredients:

• 1/2 cup canned coconut milk (full-fat)
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup maple syrup
• 1/2 cup shredded coconut
• 1/2 cup dairy-free white chocolate chips

Method:

1. In a small saucepan, combine the coconut milk, orange juice, orange zest, and maple syrup. Heat over medium heat, stirring frequently, until the mixture starts to simmer. Remove from heat and allow it to cool for a few minutes.
2. Stir in the shredded coconut to thicken the mixture and form a creamy texture.
3. Use your hands to shape the mixture into small bite-sized balls, about 1 inch in diameter, and place them on a parchment-lined tray.
4. Refrigerate the orange coconut balls for 30 minutes to allow them to firm up.
5. While the bites are chilling, melt the dairy-free white chocolate chips in a heatproof bowl over simmering water until smooth.
6. Dip each chilled orange creamsicle ball into the melted white chocolate, coating them evenly, then place them back on the tray.
7. Return the tray to the refrigerator for another 15 minutes to allow the chocolate coating to set.
8. Once set, enjoy your tangy, creamy orange creamsicle bites!

These vegan orange creamsicle bites are a zesty, sweet treat that combines the citrusy flavor of fresh oranges with the richness of coconut and white chocolate. They’re a great Easter candy option for those who love a burst of citrus in their treats, offering both a refreshing and indulgent experience.

Vegan Marshmallow Chicks

These vegan marshmallow chicks are an adorable Easter treat that’s perfect for filling Easter baskets or decorating an Easter table. Made with a homemade vegan marshmallow base and coated in a light dusting of powdered sugar, these little marshmallow chicks bring a fun, nostalgic element to any celebration. They’re fluffy, soft, and sweet, with just the right amount of vanilla flavor.

Ingredients:

• 1 cup water
• 1/4 cup agar agar powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup powdered sugar (for dusting)

Method:

1. In a saucepan, combine the water and agar agar powder. Stir well and allow it to sit for a few minutes to bloom.
2. Heat the mixture over medium heat, stirring constantly until it starts to simmer. Continue to cook for 5–7 minutes, or until the agar agar is fully dissolved.
3. Add the maple syrup and vanilla extract, stirring until the mixture is smooth and well-combined.
4. Pour the mixture into a large mixing bowl and let it cool for about 10 minutes. Then use an electric hand mixer or stand mixer to beat the mixture until it becomes thick, fluffy, and white, similar to the texture of whipped cream (this can take 5–10 minutes).
5. Once the marshmallow mixture is fluffy, spoon it into a piping bag or large zip-top bag with the tip of the bag snipped off.
6. Pipe the marshmallow mixture onto a parchment-lined tray, forming small chick shapes. You can make the chicks as small or large as you like, but ensure they’re bite-sized.
7. Dust the marshmallow chicks with powdered sugar to prevent sticking.
8. Refrigerate the chicks for at least 2 hours, or until they have set and firmed up.
9. Once firm, serve or store the marshmallow chicks in an airtight container.

These vegan marshmallow chicks are soft, sweet, and fun to make. Their fluffy texture and playful shape make them a perfect addition to your Easter celebration. Whether enjoyed as a snack or used as a decorative element, these little treats bring joy and a touch of whimsy to the holiday.

Vegan Salted Caramel Pecan Clusters

These Vegan Salted Caramel Pecan Clusters are a divine combination of rich, velvety caramel, crunchy pecans, and a touch of sea salt. With a caramel base made from coconut milk and maple syrup, and a satisfying pecan crunch, these treats offer a perfect balance of sweet and savory. They’re the ideal candy to share during Easter, bringing a little elegance and indulgence to your celebrations.

Ingredients:

• 1 cup raw pecans, toasted
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp coconut oil
• 1/2 cup dairy-free dark chocolate chips (for drizzling)

Method:

1. Preheat the oven to 350°F (175°C) and spread the pecans on a baking sheet. Toast the pecans in the oven for 7–8 minutes until fragrant and lightly browned. Let them cool slightly.
2. In a saucepan, combine the coconut milk and maple syrup over medium heat. Stir the mixture and bring it to a simmer. Let it cook for 5–7 minutes, or until it begins to thicken slightly.
3. Remove from heat and stir in the vanilla extract, sea salt, and coconut oil. The coconut oil will help to make the caramel smooth and shiny.
4. Toss the toasted pecans in the caramel sauce until they are well-coated.
5. Spoon the caramel-coated pecans into small clusters on a parchment-lined tray, pressing them gently to form little mounds.
6. Refrigerate the pecan clusters for 20–30 minutes to let the caramel firm up.
7. While the clusters are chilling, melt the dairy-free chocolate chips in a heatproof bowl over a pot of simmering water.
8. Drizzle the melted chocolate over the pecan clusters and sprinkle with a little more sea salt.
9. Let the clusters set in the fridge for another 15 minutes before serving.

These Vegan Salted Caramel Pecan Clusters are the perfect treat for those who enjoy a blend of sweet and salty flavors. The rich caramel and crunchy pecans make for an indulgent Easter candy that’s sure to satisfy anyone’s sweet tooth. Plus, they’re quick to make, and their elegant look makes them perfect for gifting.

Vegan Chocolate Mint Patties

These Vegan Chocolate Mint Patties are a refreshing and indulgent treat for Easter. The minty filling, made from coconut cream and fresh mint extract, is sandwiched between two layers of rich dark chocolate. These patties are cool, smooth, and refreshing, making them a perfect addition to your Easter dessert table.

Ingredients:

• 1/2 cup coconut cream (from a can of full-fat coconut milk)
• 2 tbsp maple syrup
• 1/2 tsp peppermint extract
• 1 cup dairy-free dark chocolate chips
• 1 tbsp coconut oil

Method:

1. In a small bowl, combine the coconut cream, maple syrup, and peppermint extract. Mix well until the syrup and mint extract are evenly incorporated into the cream.
2. Shape the mint mixture into small, round patties using your hands or a spoon. Place them on a parchment-lined tray and refrigerate for 20 minutes to firm them up.
3. While the mint patties chill, melt the dairy-free dark chocolate chips and coconut oil together in a heatproof bowl over simmering water, stirring until smooth.
4. Once the mint patties have firmed up, dip each one into the melted chocolate, coating it completely, and place it back onto the parchment paper.
5. Return the tray to the fridge and refrigerate for an additional 15–20 minutes, or until the chocolate has set.
6. Store the chocolate mint patties in an airtight container in the fridge.

These Vegan Chocolate Mint Patties combine cool, refreshing mint with smooth, dark chocolate for a treat that’s perfect for after dinner or as part of your Easter spread. The creamy mint filling is delightful against the bitterness of the dark chocolate, making for an irresistible candy.

Vegan Almond Joy Bites

Vegan Almond Joy Bites are a sweet, crunchy, and creamy treat, made without dairy, but with all the flavor you love from the classic candy bar. Featuring a soft coconut center, whole almonds, and a coating of rich dark chocolate, these bites are easy to prepare and perfect for sharing during Easter. The combination of textures and flavors makes them a satisfying indulgence.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/4 cup almond butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 12 whole almonds
• 1 1/2 cups dairy-free dark chocolate chips
• 1 tbsp coconut oil

Method:

1. In a medium bowl, mix together the shredded coconut, almond butter, maple syrup, and vanilla extract. Stir until the mixture becomes a sticky dough-like consistency.
2. Roll the coconut mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
3. Press one whole almond into the center of each coconut ball.
4. In a heatproof bowl, melt the dairy-free dark chocolate chips and coconut oil over simmering water until smooth.
5. Dip each coconut-almond ball into the melted chocolate, covering it completely, and place it back on the parchment-lined tray.
6. Refrigerate for 30 minutes, or until the chocolate has hardened and the bites are set.
7. Once firm, serve and enjoy your delicious homemade Vegan Almond Joy Bites!

These Vegan Almond Joy Bites offer a satisfying balance of creamy coconut, crunchy almonds, and rich chocolate. They’re the perfect candy to enjoy during Easter and beyond, delivering all the flavor of the classic treat in a vegan-friendly package.

Vegan Coconut Macaroons

These Vegan Coconut Macaroons are chewy, coconutty delights that are perfect for Easter. With their crisp golden edges and soft, moist centers, these macaroons are naturally sweetened with maple syrup and enhanced with a hint of vanilla. They’re easy to make and come together in just a few simple steps, making them the perfect homemade candy for your holiday celebrations.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2 tbsp almond flour
• 1/2 cup dairy-free dark chocolate chips (optional, for drizzling)

Method:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, maple syrup, melted coconut oil, vanilla extract, sea salt, and almond flour. Stir until well mixed and the coconut is evenly coated with the syrup and oil.
3. Using your hands or a spoon, form the mixture into small mounds or pyramid shapes and place them on the prepared baking sheet.
4. Bake for 12-15 minutes, or until the macaroons are golden brown on the edges and firm to the touch.
5. Once baked, remove from the oven and let the macaroons cool on the baking sheet for a few minutes.
6. If desired, melt the dairy-free dark chocolate chips in a heatproof bowl over simmering water. Drizzle the melted chocolate over the macaroons for an added touch of sweetness.
7. Let the macaroons cool completely before serving or storing.

These Vegan Coconut Macaroons are sweet, simple, and bursting with coconut flavor. Their golden edges and chewy centers make them a perfect treat for Easter, offering a tropical twist on traditional candy. They can be made ahead of time and stored for later enjoyment, making them both convenient and delicious.

Vegan Chocolate Pecan Turtles

Vegan Chocolate Pecan Turtles are a decadent combination of caramelized pecans, smooth dairy-free chocolate, and a sprinkle of sea salt. These little bites are easy to make and perfect for Easter, offering a rich, indulgent treat with layers of texture and flavor. They make a beautiful gift or a special addition to your holiday spread.

Ingredients:

• 1 cup pecan halves, toasted
• 1/2 cup coconut sugar
• 1/4 cup coconut milk (full-fat)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup dairy-free dark chocolate chips
• 1 tbsp coconut oil

Method:

1. Preheat the oven to 350°F (175°C) and toast the pecan halves on a baking sheet for 8-10 minutes, until fragrant and lightly golden. Set aside to cool.
2. In a small saucepan, combine the coconut sugar and coconut milk over medium heat. Stir frequently and bring the mixture to a gentle simmer, cooking for 5-7 minutes, until it thickens slightly.
3. Remove from heat and stir in the vanilla extract and sea salt, mixing until smooth.
4. Place the toasted pecans on a parchment-lined tray in small clusters, grouping them into pairs or threes.
5. Spoon the caramel mixture over the pecans, just enough to coat them lightly.
6. In a separate heatproof bowl, melt the dairy-free dark chocolate chips and coconut oil over simmering water, stirring until smooth.
7. Spoon the melted chocolate over the caramelized pecans, covering them completely.
8. Refrigerate the turtles for 20-30 minutes, or until the chocolate has hardened and the candy has set.
9. Store in an airtight container in the fridge until ready to serve.

These Vegan Chocolate Pecan Turtles are rich, sweet, and satisfyingly crunchy. The combination of caramelized pecans, smooth chocolate, and a touch of sea salt creates a perfect balance of flavors. They’re an excellent treat to prepare ahead of Easter and are sure to impress anyone who loves a decadent, chocolatey treat.

Vegan Cherry Almond Truffles

These Vegan Cherry Almond Truffles are rich, fruity, and indulgent, featuring the perfect combination of sweet dried cherries, creamy almond butter, and a silky dark chocolate coating. These truffles are perfect for Easter, offering a refined and flavorful treat that’s both satisfying and vegan-friendly. They’re easy to make and great for gifting or enjoying as part of a festive dessert table.

Ingredients:

• 1 cup dried cherries, chopped
• 1/2 cup almond butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 cups dairy-free dark chocolate chips
• 1 tbsp coconut oil
• Chopped almonds for coating (optional)

Method:

1. In a small bowl, combine the dried cherries, almond butter, maple syrup, vanilla extract, and almond extract. Stir until the ingredients are well mixed.
2. Roll the mixture into small, bite-sized balls, about 1 inch in diameter, and place them on a parchment-lined tray.
3. Refrigerate the truffles for at least 20 minutes to allow them to firm up.
4. In a heatproof bowl, melt the dairy-free dark chocolate chips and coconut oil over simmering water until smooth.
5. Dip each cherry almond ball into the melted chocolate, coating it completely, then return it to the tray. If desired, roll the truffles in chopped almonds for an extra crunch and flavor.
6. Refrigerate the truffles again for 15-20 minutes, or until the chocolate coating has set.
7. Once set, store the truffles in an airtight container in the fridge until ready to serve.

These Vegan Cherry Almond Truffles offer a delightful balance of fruity sweetness and nutty richness. The combination of dried cherries and almond butter provides a flavorful filling, while the dark chocolate coating adds a touch of decadence. These truffles are a great Easter treat for anyone who enjoys a sweet, nutty, and fruity indulgence.

Note: More recipes​ are coming soon!