The whole year is the same: Carnival is barely over and the supermarkets are already filling their aisles with Easter eggs. Egg-shaped chocolate is one of the greatest symbols of Easter, since on this date we celebrate the resurrection of Jesus Christ in Western culture, and the egg carries with it the symbolism of life and rebirth.
If the idea is to bring the family together on this date, buying an egg for each one can end up being quite expensive. But that's no problem, as we can prepare several delicious desserts and enjoy this sweet moment with the ones we love.
From traditional pavé to classic vegan chocolate recipes, check out these sweet recipes for an egg-free Easter.
Carrot cake with nuts
Easter reminds us of the Easter Bunny, which reminds us of… carrots! This walnut carrot cake is unlike anything you've ever tried, and it looks pretty sophisticated, despite being easy to make.
Ingredients for the dough:
- 3 whole eggs;
- 250 grams of brown sugar;
- 250 grams of wheat flour;
- 1 teaspoon of salt;
- 1 teaspoon of baking powder;
- 1/2 teaspoon of baking soda;
- 200 ml of sunflower oil;
- 150 grams of grated carrot;
- Zest of 1 orange;
- Juice of 1/2 orange;
- 150 grams of toasted and lightly crushed walnuts.
Preparation:
Preheat the oven to 180°C. Start by mixing the wet ingredients. Beat the eggs with the brown sugar, add the juice of 1/2 orange and the orange zest to taste, the grated carrot, the crushed walnuts and the oil.
Then add the dry ingredients little by little: first the wheat flour, then the salt, the bicarbonate of soda, the cinnamon powder and the baking powder. Mix until all ingredients are well incorporated.
In a greased and floured medium shape, pour the dough and bake for 25 to 30 minutes.
Ingredients for the topping:
- 250 grams of cream cheese;
- 100 grams of icing sugar;
- juice of half an orange;
- 1 spoon (coffee) of vanilla essence;
- Some whole toasted walnuts for garnish.
Preparation:
Beat all ingredients vigorously with a whisk until smooth and shiny. Spread on top of the cake after baking and unmoulded. Garnish by scattering some walnuts on top of the cake. Now just serve this delicious dessert!
Easter egg pave
This Easter dessert escapes the traditional format of eggs and is also much more economical. Easter egg pavé, platter Easter egg, call it what you want! One thing is for sure: by the end of the day, there will be no chocolate left to tell a story.
Ingredients:
- 350g of chopped milk chocolate;
- 1 can of condensed milk;
- 1/2 cup (tea) of milk;
- 4 tablespoons of powdered chocolate or cocoa powder;
- 250 grams of cream cheese;
- 1 cup of refined sugar;
- 1/2 package of crushed cornstarch biscuit;
- chocolate shavings;
- Dulce de leche (optional).
Preparation:
In a pan over low heat, place the condensed milk, milk and chocolate powder. Keep stirring until the cream thickens, but turn off the heat before reaching the brigadeiro point. Reserve.
In a mixer, place the cream cheese and sugar and beat until you get a creamy texture. Now just assemble the pavé!
At the bottom of a refractory, place a layer of the chocolate cream, sprinkle a little chocolate shavings and cornstarch mixed together, add a little dulce de leche, if you like, and cover with a layer of the white cream.
Repeat the sequence a few times until you reach the top of the container. You can decorate the pavé with chopped chocolates of your choice or chocolate shavings. Store in the fridge for about 2 hours and then serve.
cookie three chocolates
There's no way to remember Easter and not think about chocolate. This cookie is very soft and overflows with chocolate, so it's sure to be a hit with kids and adults.
Ingredients:
- 1/2 cup (tea) of cream cheese;
- 1/2 cup of butter at room temperature;
- 1/2 cup (tea) of refined sugar;
- 1/2 cup (tea) of brown sugar;
- 1 egg;
- 1 cup (tea) of wheat flour;
- 1 teaspoon of bicarbonate of soda;
- 1/4 cup (tea) of cocoa powder;
- 1/2 cup (tea) of chopped white chocolate;
- 1/2 cup (tea) of chopped milk chocolate;
- 1/2 cup (tea) of semi-sweet chocolate, chopped;
- Confectioner's sugar to taste.
Note: for the frosting, separate 2 tablespoons of white chocolate, milk chocolate and semi-sweet chocolate.
Method of preparation:
Place cream cheese, butter, white sugar and brown sugar in a stand mixer and mix all ingredients for about 30 seconds. Turn off the mixer, add the egg, flour, bicarbonate of soda and cocoa powder. Mix well.
Then add the chopped chocolates in small parts, mix and put the dough in a closed pot inside the freezer for about 1 hour. Remove the dough from the freezer and, with the help of an ice cream scoop, take portions of the dough to form balls.
Place these balls on a baking sheet lined with parchment paper, apply icing sugar on top of the balls and flatten them slightly to form cookies.
Place some of the chopped chocolates on top of the dough and take it to the oven preheated to 180ÂşC for approximately 14 minutes. Remove from the oven, let cool a little and serve the cookies alone or with a scoop of ice cream!
vegan italian straw
The vegan version of this classic is still cheap, easy to make and perfect for those who don't have much skill with pastry, but still don't want to let Easter go unnoticed. With few substitutions, you'll have a delicious dessert free of animal-derived ingredients.
Ingredients:
- 2 and 1/2 cups (tea) of vegetable milk, preferably peanut or almond;
- 1/2 cup (tea) of granulated or demerara sugar;
- 1 teaspoon of vanilla essence;
- 1 and 1/2 tablespoons of cocoa powder dissolved in 3 tablespoons of hot water;
- 1 teaspoon of vegetable oil;
- 1 teaspoon of corn starch dissolved in 2 teaspoons of water;
- 1 and 1/2 cups (tea) of chopped cornstarch cookies (check the brand’s ingredients list if it’s vegan).
Preparation:
Place the vegetable milk, sugar, vanilla essence, cocoa mixed with water and oil in a pan over medium heat. Mix well until it boils. As soon as it boils, lower the heat and add the cornstarch with the water.
Mix and cook until reduced. Time may vary, but it will take approximately 45 minutes to reach Brigadier Point. Remember to stir constantly so it doesn't burn.
As soon as it starts to unglue from the bottom of the pan, turn off the heat and add the chopped cornstarch. Put the mixture in a container lined with parchment paper, take it to the fridge for about 4 hours. To serve, remove from the fridge and cut the Italian straw into squares.
Vegan chocolate mousse
In addition to not containing any products of animal origin, such as butter, milk or eggs, this recipe is also perfect for those who follow a more fit routine and prefer to enjoy Easter without leaving their diet. Not to mention that it takes few ingredients and is easy and quick to make!
Ingredients:
- 1 medium ripe avocado;
- 2 tablespoons of cocoa powder;
- 1 pinch of cinnamon powder;
- 4 tablespoons of cane molasses;
- 1 teaspoon of vanilla essence.
Preparation:
Blend the avocado, cocoa, cinnamon, molasses and vanilla essence in a blender. The avocado will guarantee all the creaminess of the recipe.
As soon as the mousse acquires a creamy texture, put it in a container and take it to the fridge for approximately 2 hours. If you like, you can serve it with chopped fresh berries on top.
Vegan hazelnut cream pie
This vegan “Nutella” is just as good as the original version, and the pie is perfect to serve on a date like Easter, because, in addition to being delicate, it is very delicious.
Ingredients for the filling:
- 250g of hazelnuts;
- 4 tablespoons of cocoa powder;
- 2/3 cup of brown sugar;
- 1/4 teaspoon of vanilla extract;
- A bit of salt;
- 1/3 cup of hot water.
- Ingredients for the dough:
- 200g cornstarch biscuit (check the brand's ingredients list to see if it's vegan);
- 2 tablespoons of cocoa powder;
- 3 tablespoons of vegetable oil;
- 3 tablespoons of water.
Preparation:
Preheat the oven to 180ÂşC and spread the hazelnuts on a baking sheet, letting them bake for 15 minutes. Remove from the oven, wrap the hazelnuts in a dish towel and rub well, removing as much skin as possible.
Grind the hazelnuts while still warm in a food processor. It is important that they are not cold, so that they release the oil present in them more easily. Whisk until the hazelnuts have a soft consistency. If necessary, pause the processor and stir the mixture from time to time.
Once the hazelnuts have turned into a paste, add the cocoa, sugar, vanilla extract and a pinch of salt. Mix again. If necessary, add a little boiling water little by little, so that the hazelnut cream is creamier, but not liquid. Reserve.
You may also like
- Does healthy chocolate exist? Learn how to consume this sweetie the right way!
- Discover the relationship between yoga and veganism
- Chocolate addiction, how to change this scenario?
- Discover the differences between vegetarianism and veganism
- dream about egg
- Check out the spiritist vision of Easter
Set the oven temperature to 200°C. Meanwhile, beat the cornstarch biscuit in a blender until it crumbles. In another container, add the cocoa powder, the vegetable oil and mix well, adding water little by little, until a malleable mass remains.
Spread the dough in an oiled non-stick pan and bake for 15 minutes or until lightly browned. To assemble the pie, let the dough cool a little, then put the hazelnut cream on top and refrigerate for approximately 3 hours.
Tip: if you want, decorate the pie at the time of serving with fresh fruits, such as strawberries or blackberries, dried apricots, vegan chocolate shavings or crushed chestnuts.
For all types of palates, in different formats and textures, and that are sure to please children of all ages, these are just some candy ideas that go beyond the obvious and perfectly match Easter. Capriche in the decoration and, for an even sweeter Easter, remember that the most important thing is to share this date with the people we love!
