50+ Irresistible Easter Vegan Chocolate Recipes to Sweeten Your Day

Easter is a time of celebration, renewal, and, of course, indulgence in delicious treats!

While traditional Easter desserts often feature rich creams and dairy, there’s no need to miss out on the sweetness of the season if you’re following a vegan lifestyle.

With these 50+ Easter vegan chocolate recipes, you can enjoy all the indulgent, chocolatey goodness without compromising your dietary choices.

Whether you’re craving silky chocolate truffles, crispy chocolate-covered snacks, or decadent cakes, these recipes will make your Easter celebration even more special.

Vegan chocolate treats are not only delicious, but they can also be surprisingly easy to prepare with simple, plant-based ingredients.

From dark chocolate to coconut and almond milk, there’s a wide array of dairy-free options to choose from.

So, whether you’re hosting an Easter brunch, gathering with family, or simply enjoying a quiet day at home, these 50+ recipes will help you create the perfect vegan chocolate desserts that everyone can enjoy—vegan or not!

50+ Irresistible Easter Vegan Chocolate Recipes to Sweeten Your Day

This Easter, treat yourself and your loved ones to the sweetest indulgence with these 50+ vegan chocolate recipes.

There’s something for everyone, whether you prefer rich and fudgy cakes, refreshing chocolate-dipped fruits, or bite-sized truffles that are perfect for sharing.

Each recipe is a celebration of the delicious possibilities within plant-based chocolate treats, proving that you don’t need dairy to enjoy a chocolate fix.

With these delectable options, you can create a vegan Easter dessert table that’s sure to impress—beautifully delicious, and full of love.

So, gather your ingredients, get baking, and let the joy of vegan chocolate creations brighten your Easter festivities.

Vegan Easter Chocolate Truffles

These rich and indulgent vegan chocolate truffles are the perfect Easter treat, offering a smooth and creamy texture with a hint of sweetness. Made with simple, plant-based ingredients, they’re not only delicious but also an ideal gift for anyone following a vegan diet.

Ingredients:

• 1 cup dark chocolate chips (at least 70% cocoa)
• 1/4 cup coconut cream (or any plant-based cream)
• 1 tsp vanilla extract
• 1/4 cup powdered sugar
• Cocoa powder or crushed nuts for coating

Instructions:

1. In a heatproof bowl, combine the dark chocolate chips and coconut cream. Set the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is fully melted and smooth.
2. Remove from heat, add vanilla extract, and sift in powdered sugar. Stir until fully incorporated.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until firm enough to handle.
4. Once the mixture is chilled and firm, scoop out small portions and roll them into balls.
5. Roll each truffle in cocoa powder or crushed nuts to coat evenly.
6. Store in an airtight container in the refrigerator until ready to serve.

These vegan chocolate truffles are a decadent addition to any Easter celebration, offering a rich, melt-in-your-mouth experience. The use of coconut cream gives them a silky texture, while the deep, bittersweet chocolate flavor creates a perfect balance with the slight sweetness from the powdered sugar. The cocoa powder or crushed nuts coating adds an extra layer of flavor and texture, making these truffles a delightful treat for both vegans and non-vegans alike.

Vegan Chocolate Easter Eggs

These colorful vegan chocolate Easter eggs are fun to make and even more enjoyable to eat. Filled with a creamy coconut-based filling, they offer a tropical twist on the classic Easter egg, perfect for both kids and adults.

Ingredients:

• 1 1/2 cups dairy-free chocolate chips
• 1/2 cup coconut milk (full-fat)
• 1/4 cup desiccated coconut
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of salt
• Vegan food coloring (optional)

Instructions:

1. Melt the dairy-free chocolate chips in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth.
2. Spoon a little melted chocolate into Easter egg molds, tilting the molds to coat the sides. Place them in the fridge to set for 10-15 minutes.
3. Meanwhile, mix the coconut milk, desiccated coconut, maple syrup, vanilla extract, and salt in a bowl until well combined.
4. Once the chocolate shells are set, fill them with the coconut mixture.
5. Top with more melted chocolate to seal the eggs, smoothing the surface with a spatula.
6. Place the filled eggs back in the fridge to set for at least 30 minutes.
7. If desired, decorate the eggs with a few drops of vegan food coloring or sprinkles for a festive touch.

These vegan chocolate Easter eggs are as delightful to look at as they are to eat. The coconut filling provides a creamy, slightly sweet contrast to the rich chocolate, and the homemade touch makes them a special treat for any occasion. The optional food coloring allows for easy customization, letting you add your personal touch to these fun and festive Easter chocolates.

Vegan Chocolate Bark with Dried Fruit and Nuts

This vegan chocolate bark is an easy-to-make, visually appealing treat that’s perfect for sharing during Easter gatherings. Packed with dried fruits and nuts, it’s a satisfying combination of crunchy, chewy, and chocolatey goodness.

Ingredients:

• 2 cups dairy-free dark chocolate chips
• 1/2 cup dried cranberries
• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios
• 1/4 cup shredded coconut
• A pinch of sea salt (optional)

Instructions:

1. Melt the dark chocolate chips in a heatproof bowl over a simmering pot of water, stirring occasionally until smooth and fully melted.
2. Line a baking sheet with parchment paper and pour the melted chocolate onto it. Spread it out with a spatula to form an even layer.
3. Immediately sprinkle the dried cranberries, chopped almonds, pistachios, and shredded coconut over the chocolate.
4. Lightly press the toppings into the chocolate to ensure they stick.
5. Sprinkle a pinch of sea salt on top, if desired, to enhance the flavor.
6. Refrigerate the bark for 30 minutes or until completely set.
7. Break the chocolate bark into pieces and serve.

This vegan chocolate bark is a fantastic combination of rich dark chocolate and the crunchy texture of nuts, with the chewiness of dried fruit adding a sweet contrast. The addition of shredded coconut and sea salt creates an irresistible balance of flavors, making this bark an unforgettable treat for Easter celebrations. It’s a fun, customizable recipe, and the best part is how easily it can be made in large batches for sharing.

Vegan Chocolate-Covered Almonds

These vegan chocolate-covered almonds are a simple yet delicious Easter treat. The combination of roasted almonds and smooth dark chocolate creates a satisfying crunch and deep flavor, perfect for snacking or gifting.

Ingredients:

• 1 cup raw almonds
• 1 1/2 cups dairy-free dark chocolate chips
• 1 tsp vanilla extract
• A pinch of sea salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast them for 8-10 minutes, or until lightly golden and fragrant.
2. While the almonds are cooling, melt the dark chocolate chips in a heatproof bowl over a simmering pot of water (double boiler method). Stir occasionally until the chocolate is fully melted and smooth.
3. Once the almonds are cooled, add them to the melted chocolate and stir to coat evenly.
4. Using a spoon or fork, transfer the chocolate-covered almonds to a parchment-lined baking sheet.
5. Optionally, sprinkle a pinch of sea salt over the almonds for a touch of savory contrast.
6. Refrigerate the chocolate-covered almonds for at least 30 minutes, or until the chocolate has fully set.

These chocolate-covered almonds are a perfect blend of textures and flavors, with the satisfying crunch of roasted almonds and the rich bitterness of dark chocolate. The optional sea salt adds an extra layer of depth, making this treat even more indulgent. These are perfect for sharing at Easter gatherings or as a sweet snack to enjoy throughout the holiday season.

Vegan Chocolate-Coconut Nest Clusters

These chocolate-coconut nest clusters are an adorable and festive Easter treat. Made with shredded coconut and dark chocolate, these nests are filled with colorful candy or dried fruit for an extra touch of sweetness and fun.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips
• 2 cups shredded coconut
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Vegan candy eggs or dried fruit (such as raisins or dried cranberries)

Instructions:

1. Melt the dairy-free dark chocolate chips in a heatproof bowl set over a pot of simmering water, stirring until smooth and glossy.
2. Remove from heat and mix in the shredded coconut, maple syrup, and vanilla extract. Stir until the coconut is fully coated with the chocolate mixture.
3. Scoop small spoonfuls of the chocolate-coconut mixture onto a parchment-lined baking sheet, shaping them into small nest-like clusters.
4. Use your fingers to create a small indent in the center of each nest, then place a few vegan candy eggs or dried fruit in the center to mimic eggs in a nest.
5. Refrigerate the nests for 30 minutes, or until the chocolate has fully set.

These chocolate-coconut nest clusters are a creative and fun way to celebrate Easter. The combination of chewy coconut and smooth chocolate creates a satisfying texture, while the vegan candy eggs or dried fruit add a burst of color and sweetness. These treats are perfect for kids and adults alike, making them a wonderful addition to any Easter celebration.

Vegan Chocolate Peanut Butter Cups

These homemade vegan chocolate peanut butter cups are a decadent and irresistible treat that’s perfect for Easter. The creamy peanut butter filling, paired with rich dark chocolate, creates the ultimate combination of sweet and savory flavors.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions:

1. Melt the dairy-free dark chocolate chips in a heatproof bowl over a simmering pot of water, stirring occasionally until smooth and melted.
2. While the chocolate is melting, combine the peanut butter, powdered sugar, vanilla extract, and salt in a bowl. Stir until smooth and well combined.
3. Line a muffin tin with paper cupcake liners. Spoon a small amount of melted chocolate into the bottom of each liner, just enough to cover the base.
4. Add a spoonful of the peanut butter mixture on top of the chocolate, then cover with another spoonful of melted chocolate.
5. Tap the muffin tin on the counter to settle the filling and ensure it’s evenly distributed.
6. Refrigerate the peanut butter cups for at least 1 hour, or until the chocolate has fully set.

These vegan chocolate peanut butter cups are the perfect balance of creamy and crunchy, with the rich chocolate complementing the salty-sweet peanut butter filling. They’re incredibly easy to make and can be customized with additional fillings like crushed nuts or seeds for an added texture. These peanut butter cups make for a fantastic Easter treat that’s both satisfying and indulgent.

Vegan Chocolate-Dipped Strawberries

These vegan chocolate-dipped strawberries are an elegant and simple Easter treat, perfect for showcasing the sweetness of fresh, ripe strawberries paired with rich, smooth chocolate. They’re a great option for a light yet indulgent dessert that is both refreshing and satisfying.

Ingredients:

• 1 pint fresh strawberries, washed and dried
• 1 1/2 cups dairy-free dark chocolate chips
• 1 tsp coconut oil (optional, for smoothness)
• 1/4 cup chopped pistachios or shredded coconut (optional for garnish)

Instructions:

1. Line a baking sheet with parchment paper and set it aside.
2. Melt the dark chocolate chips in a heatproof bowl over a simmering pot of water (double boiler method). Stir in coconut oil, if using, to create a smoother, glossy finish.
3. Hold each strawberry by the stem and dip it into the melted chocolate, ensuring the bottom half is fully coated.
4. Optionally, dip the chocolate-covered strawberries into chopped pistachios or shredded coconut for added flavor and texture.
5. Place the dipped strawberries on the prepared baking sheet and refrigerate for 30 minutes, or until the chocolate is set.

These chocolate-dipped strawberries are a simple yet sophisticated treat that combines the freshness of strawberries with the richness of dark chocolate. The optional garnish of pistachios or coconut adds a delightful crunch and flavor contrast, making these an ideal treat for Easter gatherings or any special occasion. The ease of preparation and the elegant presentation make these strawberries a crowd-pleasing option for vegan-friendly desserts.

Vegan Chocolate Coconut Cups

These vegan chocolate coconut cups are a deliciously creamy and indulgent treat. With a smooth coconut filling encased in dark chocolate, these cups are perfect for satisfying sweet cravings during the Easter holiday, providing a tropical twist on traditional chocolate cups.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips
• 1/2 cup coconut butter
• 1/4 cup maple syrup
• 1/2 cup shredded coconut
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. Melt the dairy-free dark chocolate chips in a heatproof bowl over a simmering pot of water until smooth and shiny.
2. In a separate bowl, combine the coconut butter, maple syrup, shredded coconut, vanilla extract, and a pinch of sea salt. Mix until fully combined and smooth.
3. Line a muffin tin with paper cupcake liners. Spoon a small amount of melted chocolate into the bottom of each liner, spreading it out to cover the base.
4. Add a generous spoonful of the coconut filling on top of the chocolate, smoothing it out with the back of a spoon.
5. Top the coconut layer with the remaining melted chocolate, covering the filling completely.
6. Refrigerate for at least 1 hour or until the chocolate is firm and set.

These vegan chocolate coconut cups are creamy, rich, and perfect for coconut lovers. The smooth, tropical coconut filling pairs wonderfully with the deep, slightly bitter dark chocolate. They’re easy to prepare and make for a delightful treat that captures the essence of both chocolate and coconut in a single bite. The added sea salt enhances the flavor, making these cups extra indulgent and perfect for Easter.

Vegan Chocolate Mint Patties

These vegan chocolate mint patties are a refreshing and cool treat with a creamy mint filling, coated in smooth dark chocolate. They’re a perfect after-dinner snack or a light Easter dessert, providing a minty contrast to the richness of chocolate.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips
• 1/2 cup coconut oil, melted
• 1/2 cup powdered sugar
• 1/4 cup coconut milk
• 1 tsp peppermint extract
• A pinch of sea salt (optional)

Instructions:

1. In a bowl, combine the powdered sugar, coconut milk, and peppermint extract. Stir until smooth and creamy.
2. Shape the mint mixture into small, round patties, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
3. Refrigerate the patties for at least 30 minutes to firm up.
4. Melt the dark chocolate chips and coconut oil together in a heatproof bowl set over simmering water, stirring until smooth and glossy.
5. Once the mint patties have set, dip each patty into the melted chocolate, fully coating it.
6. Return the chocolate-dipped patties to the parchment paper and refrigerate them for another 30 minutes or until the chocolate is set.
7. Optionally, sprinkle a pinch of sea salt over each patty for a sweet-savory contrast.

These vegan chocolate mint patties are a delightful, fresh treat that combines the coolness of mint with the richness of dark chocolate. The smooth and creamy texture of the mint filling is perfectly complemented by the crisp, firm chocolate coating. These patties are a refreshing addition to your Easter celebration and are sure to be a hit with anyone who enjoys the classic chocolate-mint combination.

Vegan Chocolate-Covered Pretzels

These vegan chocolate-covered pretzels are the perfect combination of sweet and salty, offering a satisfying crunch and a rich chocolate coating. They’re an easy and fun treat to make for Easter, and their simple yet irresistible flavor will make them a crowd favorite.

Ingredients:

• 1 cup mini pretzels (ensure they are vegan-friendly)
• 1 1/2 cups dairy-free dark chocolate chips
• 1 tsp coconut oil (optional, for smoothness)
• 1/4 cup crushed nuts (e.g., almonds or pistachios) or sprinkles (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dairy-free dark chocolate chips in a heatproof bowl set over a simmering pot of water (double boiler method), stirring occasionally. Add coconut oil to make the chocolate smoother, if desired.
3. Dip each pretzel into the melted chocolate, ensuring it’s fully coated, and place it on the prepared baking sheet.
4. If you like, sprinkle crushed nuts or colorful sprinkles over the chocolate-covered pretzels for extra texture and visual appeal.
5. Refrigerate the pretzels for about 30 minutes or until the chocolate has fully set.

These chocolate-covered pretzels are an easy and fun treat that combines the perfect balance of salty and sweet flavors. The crunchy texture of the pretzels pairs beautifully with the smooth, rich dark chocolate, and the added nuts or sprinkles bring an extra crunch and pop of color. These are perfect for sharing at Easter parties or as a quick snack during the holiday season.

Vegan Chocolate Lava Cakes

These vegan chocolate lava cakes are a decadent dessert that brings a warm, molten center of chocolate to the table. They’re the perfect indulgence for a special Easter dinner or any occasion where you want to impress your guests with a sophisticated treat that’s still easy to prepare.

Ingredients:

• 1/2 cup dairy-free dark chocolate chips
• 1/4 cup coconut oil or vegan butter
• 1/2 cup flour (use all-purpose or gluten-free flour)
• 1/4 cup powdered sugar
• 1/4 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• A pinch of salt
• 2 tbsp peanut butter or almond butter (optional, for lava effect)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two ramekins with a little oil or vegan butter.
2. In a microwave-safe bowl, melt the dairy-free dark chocolate chips and coconut oil (or vegan butter) together, stirring until smooth.
3. In another bowl, whisk together the flour, powdered sugar, almond milk, vanilla extract, baking powder, and a pinch of salt.
4. Combine the wet and dry ingredients and stir until smooth and well combined.
5. Spoon half of the chocolate batter into the prepared ramekins.
6. If using, add a tablespoon of peanut butter or almond butter in the center of each ramekin to create the “lava” filling, then top with the remaining batter.
7. Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft.
8. Let the cakes cool for a minute, then carefully invert them onto plates and serve immediately.

These vegan chocolate lava cakes are an indulgent, show-stopping dessert with a warm, gooey center. The molten chocolate interior is complemented by the rich, fudgy exterior, making every bite an unforgettable experience. They’re perfect for a romantic Easter dinner or any time you want to treat yourself to something extra special.

Vegan Chocolate Mousse

This creamy and decadent vegan chocolate mousse is made without dairy or eggs, yet still delivers a rich and indulgent texture that’s perfect for Easter dessert. With its silky smoothness and rich chocolate flavor, it’s the ultimate dessert to satisfy any chocolate lover’s cravings.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips
• 1/2 cup canned coconut milk (full-fat)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• Fresh berries or mint leaves for garnish (optional)

Instructions:

1. Melt the dairy-free dark chocolate chips in a heatproof bowl over a pot of simmering water, stirring until smooth.
2. In a separate bowl, whisk together the coconut milk, powdered sugar, vanilla extract, and salt until smooth.
3. Add the melted chocolate to the coconut milk mixture and whisk until fully combined.
4. Refrigerate the mousse for at least 1-2 hours to set and firm up.
5. Once set, spoon the mousse into individual serving dishes or glasses.
6. Garnish with fresh berries or mint leaves, if desired, for an added touch of color and freshness.

This vegan chocolate mousse is velvety smooth and full of rich, intense chocolate flavor. The coconut milk adds a hint of creaminess, while the touch of vanilla and salt enhances the chocolate’s depth. It’s the perfect dessert for those looking for something indulgent yet dairy-free, and the fresh berries or mint garnish make it feel extra special for Easter.

Vegan Chocolate Rice Crispy Treats

These vegan chocolate rice crispy treats are a fun and crispy treat that combines the lightness of puffed rice with rich, creamy dark chocolate. They’re easy to make and perfect for serving at Easter parties, offering a fun twist on the classic rice crispy treat.

Ingredients:

• 3 cups puffed rice (ensure it’s vegan-friendly)
• 1 1/2 cups dairy-free dark chocolate chips
• 1/4 cup peanut butter or almond butter
• 1 tbsp maple syrup (optional, for extra sweetness)
• 1 tsp vanilla extract
• A pinch of sea salt (optional)

Instructions:

1. Line a square baking dish or pan with parchment paper.
2. In a heatproof bowl, melt the dairy-free dark chocolate chips with the peanut butter (or almond butter) over a pot of simmering water. Stir until smooth and glossy. If you’d like a sweeter treat, stir in the maple syrup for added sweetness.
3. Once the chocolate mixture is melted, remove it from heat and stir in the vanilla extract.
4. Add the puffed rice to the chocolate mixture and stir gently until the rice is evenly coated.
5. Transfer the chocolate-covered puffed rice into the prepared baking dish, pressing it down gently to form an even layer.
6. Refrigerate for 30 minutes, or until the chocolate has set and the treats are firm.
7. Cut into squares and serve.

These vegan chocolate rice crispy treats are light, crunchy, and deliciously sweet with a rich chocolate flavor. They are a fun and easy-to-make treat for Easter, and the peanut butter adds a wonderful depth of flavor. These treats can be customized by adding nuts or dried fruit for extra texture and sweetness.

Vegan Chocolate Banana Bread

This vegan chocolate banana bread is a rich, moist, and flavorful dessert that combines the natural sweetness of bananas with decadent chocolate. It’s the perfect Easter treat to enjoy as a snack or dessert, and it’s simple enough to make for any occasion.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1/2 cup dairy-free chocolate chips
• 1/4 cup maple syrup
• 1/4 cup almond milk (or other plant-based milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil.
2. In a large bowl, combine the mashed bananas, maple syrup, almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
3. In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Fold in the dairy-free chocolate chips, mixing gently.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool before slicing and serving.

This vegan chocolate banana bread is incredibly moist, with the chocolate chips adding an indulgent touch. The natural sweetness of the bananas makes it a great alternative to traditional cakes and treats, and it’s a perfect snack or breakfast option for Easter. The whole wheat flour adds a nutty flavor, making it both delicious and somewhat nutritious!

Vegan Chocolate Hazelnut Truffles

These vegan chocolate hazelnut truffles are a rich and creamy indulgence with a decadent chocolate shell and a smooth, nutty filling. They’re perfect for sharing with loved ones at Easter and make for an elegant and festive treat.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips
• 1/2 cup hazelnut butter (or roasted hazelnuts ground into a butter)
• 2 tbsp maple syrup
• 1/4 tsp vanilla extract
• 1/4 cup crushed hazelnuts (for coating)

Instructions:

1. In a heatproof bowl, melt the dairy-free dark chocolate chips over a simmering pot of water, stirring occasionally until smooth.
2. Once melted, remove the chocolate from heat and stir in the hazelnut butter, maple syrup, and vanilla extract until smooth and fully combined.
3. Refrigerate the chocolate mixture for 1-2 hours, or until it firms up enough to scoop.
4. Once chilled, use a spoon to scoop small amounts of the chocolate mixture and roll them into balls with your hands.
5. Roll each truffle in crushed hazelnuts, coating them evenly.
6. Place the truffles on a parchment-lined tray and refrigerate them for another 30 minutes to firm up.
7. Serve and enjoy!

These vegan chocolate hazelnut truffles are rich, creamy, and indulgent with a satisfying crunch from the hazelnut coating. They are the perfect bite-sized treat for Easter, offering a luxurious chocolate experience without the dairy. The combination of chocolate and hazelnut is both classic and sophisticated, making these truffles a great choice for gifting or sharing at gatherings.

Note: More recipes​ are coming soon!