Getting ready for Easter vegan


Chocolate Easter eggs with peanut butter 


– 3/4 cup natural peanut butter with no added sugar

— 2 st. l. coconut oil

– 1 tsp vanilla extract

– 1/2 tsp liquid stevia 

– 1 cup chocolate chips (preferably chocolate without added sugar)

— 2 st. l. coconut oil 

1. Melt coconut and peanut butter, then mix thoroughly. 2. Mix vanilla extract and stevia. 3. Pour the mixture into egg-shaped molds and put in the freezer for an hour. 4. Remove from molds, spread on parchment paper. 5. To coat, melt coconut oil and chocolate chips, stir until smooth. 6. Pour the resulting mixture into the molds up to half. 7. Now dip the frozen peanut butter eggs into the chocolate until it completely covers them.

8. Put in the refrigerator, wait until it hardens. 


Tofu Easter with Raisins and Candied Zest 

– 200 ml vegetable cream (or soy milk, depending on the desired consistency)

– 300 gr bean curd / tofu

– 3 tbsp. l. vegetable margarine / spread

– 2 tbsp. l. spoons of cane sugar

– 100 g almonds, roasted and chopped

– 100g candied zest or candied fruits

– 50 gr chopped raisins

– grated peel of 1 orange

– 3 tbsp. l. lemon juice

– 2 tsp vanilla sugar


1. Whisk the bean curd/tofu, cream and butter until smooth.

2. Add remaining ingredients and mix thoroughly

At this step, it is important to adjust the taste: Easter should be moderately sweet and at the same time have sourness. 2. Cover the sieve with gauze and lay out the mass

3. Place the sieve on top of a deep bowl, cover with a lid and place in the refrigerator overnight 4. The next day, remove Easter from the sieve, remove the cheesecloth and put on a dish

5. Garnish with candied fruits and raisins.


Vegan carrot cake 


– 1 large carrot

— 5th century l. maple syrup

– 2/3 st. soy or coconut milk

– 2,5 cups flour

– 20 g fresh yeast

– a pinch of salt

– 2 tsp vanilla extract or 1 vanilla seed

– 4 tbsp. tablespoons vegetable or coconut oil  

– 220 g of powdered sugar

– 2 tbsp orange / lemon juice

1. Boil carrots for 20-25 minutes, peel, cut into slices and puree in a blender

2. Dilute yeast in warm milk

3. Place the maple syrup, vanilla extract, yeast milk in the mixer bowl and mix thoroughly

4. Add carrot puree to this mixture and knead the dough, gradually adding flour

5. Add oil and salt at the end

6. Thoroughly knead the dough until smooth, put it in a bowl, cover with cling film and put in a warm place for 1-1.5 hours.

7. Line the forms with parchment and spread the dough in them; cover with a towel and put again for proofing for 30-40 minutes (the dough should double in size)

8. Bake Easter cakes in an oven preheated to 180C for 30-35 minutes

9. Cover the cooled Easter cakes with icing. 


By the way, you can also sanctify fruits, vegetables, bread, and healthy sweets. 

Well, ready for Easter! Let you be delicious! 

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