Vegan Gluten Free Rice Krispies Easter Eggs with Homemade Vegan White Chocolate

These Vegan Gluten Free Rice Krispies Easter Eggs are coated in a Homemade Vegan White Chocolate that is easy for the whole family to decorate with different colours, sprinkles and candies!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings eggs

Calories 377kcal

Author Abbey Sharp

Ingredients

Eggs:

1/2 cup maple syrup
1/2 cup almond butter
2 1/2 cups brown rice cereal
3/4 cup unsweetened shredded coconut
3 tbsp ground flaxseed

Vegan White chocolate:

2 cups cocoa butter finely chopped
3/4 cup coconut oil
3 1/4 cups powdered sugar sifted
1 1/2 tsp vanilla extract
Natural food colouring

Instructions

In a small saucepot, heat the maple and almond butter until hot, soft and bubbling.
To a bowl, mix the cereal, coconut and flax. Add the maple almond mixture and stir until well coated.
Prepare a baking sheet lined with parchment or a silpat. Shape the cereal mixture into eggs, insert a skewer or popsicle stick and place on the silpat. Set aside.
Meanwhile, place a glass bowl over a pot of simmering water. Add the cocoa butter and coconut oil and stir until melted.
Transfer to a standmixer, and slowly add in the powdered sugar. Add in the vanilla and divide into four bowls.
Add natural food colouring to the four bowls.
Holding onto the popsicle stick or skewer, dip the eggs into one of the bowls of white chocolate. Transfer to the silpat. Continue, alternating colours, with the other eggs.
Transfer the remaining white chocolate to piping bags and pipe designs on the eggs. Add sprinkles and candies to your liking.
Transfer to the silpat and to the freezer for 5 minutes to set up. Once set, you can remove the popsicle stick (or leave it on for easy eating!) Enjoy!

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