Egg-citing times for vegans

The One problem I have with modern Easter Eggs  – vegan or not – is probably age-related, but when I was a kid, the sweets or chocolates that came with the egg were actually inside it – not in a little bag at the bottom of the package.

I feel this new modern way of selling Easter Eggs steals the magic from the Easter Bunny’s basket – for me anyway.

However, one thing that has changed for the better is the number of vegan-friendly Easter Eggs crammed on to shelves up and down the land.

I have decided I should review some, and I’m going to start with a Sainsbury’s one today (http://www.mysupermarket.co.uk/sainsburys-price-comparison/Boxed_Chocolates/Sainsburys_freefrom_White_Chocolate_Egg_65g.html).

The Free From White Choc Egg and Buttons instantaneously made me regress to my childhood and dance with unicorns in my head. The 65g one is quite small, but only costs £2.50.

It contains Sugar, Cocoa Butter, Inulin, Maltodextrin, Maize Flour, Coconut Oil, Emulsifier (Soya Lecithins) and Flavourings and has 12 or so buttons – so a pretty good buy really.

It smells nice too – but I love the smell of vegan white chocolate in the morning anyway.

I also love the taste. It delivers a powerful sugar-kick which dances nicely with the inviting sweet smell that lures unsuspecting non-vegans in for the ride.

The delightful buttons are more of the same really – neither the egg nor buttons lasted very long with me – always a good sign.

I am, naturally, a big fan of the creamy white chocolate from Tesco, so this egg seems a natural place for me to start my Vegan Easter Egg review journey.

I have asked people in vegan groups on Facebook to offer up their own views on various eggs – I suggest you do the same, and I’ll use them in forthcoming blogs.

But, for a start, on Facebook, Leanne Bisson stated: “I’ve had the Tesco finest caramel one and the uh can’t remember plain one from Holland and Barrett so far.. Tesco wins for taste.”

Aldi bunny

While Sam Robinson commented: “I had a chocolate bunny from Aldi it was soo good didn’t even taste like dark choc.”

Eleanore Duggan, said she makes her own and shared her recipe with me….

  • 50g cocoa/cacao butter
  • 3tbsp Cocoa/cacao powder (the taste will vary slightly depending on if you use cacao or cocoa)
  • 1 and a half tbsp liquid sweetener e.g agave, maple etc.

Melt the butter, add the other two ingredients, pour into mould (silicone ones are easiest to use) and chill in freezer or fridge straight away. I’ve never tempered my chocolate during making as chocolatiers do and the texture is still fab. Double or triple up the amounts as necessary and add essences like hazelnut, mint, orange or vanilla or nuts, dried fruit etc for variations.

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