Difficulty: Easy
Makes 8-12 (depending on your mould)
I reckon if you did the math (I won’t be but go right ahead), a tonne of easy dessert recipes online would call for condensed milk. Up until recent years, I was always bummed that I couldn’t recreate nostalgic sweet treats from my childhood but then I discovered the Sweetened Condensed Coconut Milk from Nature’s Charm and the rest was history.
I’ve teamed up with my pals at NC to create this simple yet tasty Easter treat. Using just 3 ingredients, you’ll have the perfect dessert to sweeten up your guests this long weekend.
Ingredients
- 1 100g block of vegan chocolate
- 1/2 can Nature’s Charm Sweetened Condensed Coconut Milk
- 1 packet vegan chocolate cream-filled sandwich cookies
Method
- Break the chocolate into small chunks and place in a microwave-safe bowl or jug.
- Melt in the microwave for 10 seconds at a time, gently stirring between blasts until melted completely (be careful not to burn it!)
- Using an egg-shaped mould, use about one teaspoon of melted chocolate to coat the inside of the mould before putting in the fridge to set.
- Remove from the fridge after 5 minutes and add another layer of chocolate, returning to the fridge to set for 10 more minutes. Leave any leftover chocolate aside.
- While the chocolate is setting, crush up 2/3 of the cookies and add them to a bowl with the Nature’s Charm Sweetened Condensed Coconut Milk. Mix to combine.
- Remove the moulds from the fridge and fill with the cookie mixture.
- Break up the remaining cookies into larger chunks and stack them gently on top of each egg, before drizzling with the remaining chocolate.
- Allow to set in the fridge overnight before gently removing them from the moulds to serve.
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