This vegan cherry pie is bright, fruity, and pairs beautifully with vegan whipped cream. It’s ideal for weekend baking, sharing with family, or just treating yourself. It’s nostalgic and simple in the best way, with a plant-based twist that doesn’t compromise on texture or flavor. Serve with a few extra cherries on top and let everyone dig in.

Read more: How To Make This Vegan Easter Plait

How to make cherry pie

This vegan cherry pie has a flaky crust and a warm, tangy filling.

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Ingredients

1 batch Vegan Flaky Pastry

• 1 cup + 2 tbsp (250 g) firm vegan butter diced
• 2¼ cups (250 g) all-purpose flour
• ¼ cup (55 g) caster sugar
• 1 tsp salt
• 1–3 tbsp (20–40 ml) cold water

Filling

• 3 cups (685 g) sour cherries in juice
• 1 tbsp (15 ml) lemon juice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅓ cup (75 g) caster sugar
• 4 tbsp (32 g) cornstarch
• 3 tbsp (45 ml) water

Topping

• 2 tbsp (30 ml) plant-based milk
• 1 tbsp (12–15 g) sugar
• Vegan whipped cream
• Cherries for garnish

Instructions

• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Vegan Apple And Blackberry Tart

This article was written by Reece Hignell on the PBN Website.

The marzipan filling steals the show. You blend marzipan, aquafaba, and lemon juice into a smooth paste, and toasted almonds add a lovely crunch. After rolling up the dough, you braid it into a beautiful plait and bake it until golden brown.

Once baked, you finish the plant-based plait with a marmalade glaze, giving it a sweet, glossy shine. This vegan Easter plait serves up to 10, making it ideal for sharing with family and friends. Whether for breakfast or dessert, it’s a great addition to your Easter celebrations. Easy to make and impressive to serve, this treat will definitely be a crowd-pleaser.

Read more: Vegan Raspberry And White Chocolate Muffins

Vegan Easter plait

This vegan Easter plait with marzipan is a fluffy and sweet vegan twist on the traditional Easter recipe. It has a tasty marzipan filling and crunchy shell.

No ratings yet

Duration2 hours hrs 5 minutes mins

Cook Time35 minutes mins

Prep Time1 hour hr 30 minutes mins

Servings10

Ingredients

For the dough:

• 2 teaspoon dried active yeast
• 250 ml lukewarm soy milk
• 75 g melted butter
• 75 g raw organic sugar
• 3 tablespoon aquafaba frothed chickpea water
• ½ teaspoon salt
• 500 g plain flour

For the marzipan filling:

• 300 g marzipan
• 100 g chopped almonds or almond flakes
• 5 tablespoon aquafaba
• Juice of 1 lemon

For the coating:

• 1 tablespoon marmalade apricot orange or mandarin (optional)
• 1 tablespoon water

Instructions

• Add the yeast to a large bowl alongside the sugar and about 3-4 tablespoon of the lukewarm soy milk, gently stir and set aside for about 10 minutes.
• In the meantime melt the butter and combine it with the remainder of the soy milk, 3 tablespoon of aquafaba and salt, then pour in the yeast mixture before gradually adding the flour.
• Combine the dough with a spatula or wooden spoon and continue to knead the dough by hand on a floured surface once it becomes to dense to mix in the bowl.
• After about 5 minutes of kneading, place the dough in a greased bowl, cover with a cloth and leave it to rise in a warm location for about an hour. Within this time the dough should double in size.
• Whilst the dough is proving you can prepare the filling: Start by breaking up the marzipan into small chunks and adding it to a bowl. Pour in the aquafaba and lemon juice and use a whisk or fork to blend until the marzipan has broken down and you have a smooth paste.
• Toast the almonds in a pan without oil until golden and set aside.
• After the hour has elapsed roll out the dough into a rectangular of about 2cm thickness. Spread most of the marzipan mass onto the top, leaving about 3 tablespoon for later. Sprinkle the toasted almonds over the top.
• Start on the longer edge of the rectangular and gently roll up the dough, finishing with the edge on the bottom size. Place the roll on a non-stick baking sheet.
• Using a knife, cut the roll along the long middle, leaving about 3 cm uncut at the top.
• Plait the 2 ends making sure the cut layers remain on the top. Once you get to the end, gently press the dough ends together to finish off the plait.
• Place the plait in the oven for about 25 minutes, check on the plait and brush it with the remaining marzipan mixture. Sprinkle more almond flakes across the top (optional) and place it back in the fridge for another 5-10 minutes.
• Remove the plait from the oven. In a small har mix the marmalade with a little bit of water and brush it across the plait. Let it cool down almost entirely before attempting to cut the plait.

This recipe was republished with permission from Romy London. You can view the original recipe here.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Romina Callwitz on the PBN Website.

The dairy-free chocolate market is booming, having nearly doubled in value since 2018. It’s now worth around USD $1.2 billion. The range of vegan chocolate on offer at Easter has improved over the years, too. Many brands are creating their own dairy-free bunny “characters,” giving them names and a distinctive look.

So here are 10 vegan options to try from seven different brands.

Read more: Catherine’s Originals Launches ‘UK’s Largest’ Vegan Easter Egg

Marks and Spencer

The M&S Plant Kitchen Bunny Hollow, wrapped in blue foil, is one the adults will particularly appreciate. Crafted from smooth, Swiss-made dairy free chocolate and hazelnuts, it’s the sophisticated version of Easter chocolate.

There are two options from the M&S Made Without Dairy range that kids will enjoy. Charlie the Bunny is larger of the two, designed as part of the M&S Easter chocolate animals range. Charlie is made with cocoa butter and rice flour for a creamy texture. The Made Without Dairy Bunny Bars are individually wrapped solid chocolate bars, great for a little treat.

ASDA Free From Choc Patch the Bunny

From Asda‘s Free From range, Patch the Bunny is a cute little solid chocolate bunny. Patch is completely free of dairy, eggs, and gluten.

Lindt Dark Chocolate Easter Bunny

Vegans needn’t miss out on the classic Lindt Easter Bunny with the brand’s dark chocolate version. Wrapped in the iconic gold foil, with a brown ribbon and bell, the dark chocolate version is completely dairy free.

NOMO

Vegan chocolate brand NOMO has a great range of Easter chocolate on offer that includes several bunnies. The Cookie Dough Easter Egg & Bunny is a dairy-free chocolate egg with a cookie dough flavor, paired with an little cookie dough-filled bunny. The bunnies can also be bought individually and come in Choc fudge flavor too.

The Mini Vanilla Bunnies are a new flavor for 2025. Inside the mini bunnies is a sweet vanilla filling, with each bunny individually wrapped so they would be perfect for an Easter chocolate hunt.

Another new product this year is NOMO’s Kids Easter Hunt Pack. It contains a selection of NOMO chocolate, including a Cookie Dough Bunny and three Mini Bunnies.

Hotel Chocolat Vegan Chocolate Rabbert Hollow with Tiddly Pot

Rabbert the Rabbit is Hotel Chocolat’s vegan Easter Bunny character. His long floppy ears and round belly will make him popular with kids. Rabbert is made with 45 hazelnut milk, which Hotel Chocolat says “achieves the same mellow taste and creamy texture that you’d expect from milk chocolate.” The bunny comes with a “Tiddly Pot” of chocolate drops using the same vegan recipe.

Other offerings from Hotel Chocolat include Unbelievably Vegan Chocolate City Bunnies, a box of 16 solid chocolate bunnies with tall ears and wearing little bowties. There is also raspberry version, with pink bowties and a soft raspberry filling.

Moo Free Dairy Free Easter Bunny Bars

These little Easter Bunny bars are solid dairy-free chocolate made using Rainforest Alliance Certified cocoa. You can buy them individually or in packs of six or 15.

Chococo Oat M!lk Chocolate Bunny in a Box

For something a little more decadent, try Chococo’s oat milk bunny, made with 43 percent Colombian chocolate. Handcrafted in Dorset, the bunny is decorated with colored speckles and comes in completely plastic-free packaging.

Read more: The ‘Best Dark Chocolate In The World’ Is Vegan

This article was written by Claire Hamlett on the PBN Website.

The vegan confectionery company, known for selling old-fashioned-style tins of dairy-free chocolate selections, has announced a 270-gram vegan chocolate egg that’s on sale now.

According to the brand, the egg was “crafted with care to recreate the nostalgia of traditional Easter eggs.” The Catherine’s Originals egg is gluten-free, uses vegan milk chocolate flavoring, and features hidden treats inside. It’s handmade in small batches in Sussex, and doesn’t feature the excess plastic that’s become commonplace in conventional eggs.

“Our ingredients are backed by a range of certifications such as RSPO-certified palm oil, the cacao tracing program, Fair Trade International, Rainforest Alliance, or Cocoa Horizon organizations,” the company said. “We decided to leave out the dairy and ensure all packaging can be recycled. The confectionery industry needs a wake-up! Catherine’s Originals may not change the world, but maybe they will change yours.” 

Besides the egg and the Catherine’s Originals Vegan Chocolate Selection Box, the relatively new vegan startup also offers the Toblerone-style O’bar with a crunchy almond and honey-alternative filling, and Wonky Buttons, a “Vegan Chocolate Buttons Bag.

Read more: You Can Now Buy A Vegan Chocolate Selection Tin

A growing selection of UK vegan easter eggs 

Catherine’s Originals’ egg is the latest in a long line of dairy-free Easter offerings in the UK. H!P Oat M!lk Chocolate, Moo Free, NOMO, Ombar, Divine, Butterm!lk are all popular choices, as well as supermarket vegan own-brands such as the Co-Ops Gro.

Read more: Scientists May Have Discovered ‘Climate-Proof’ Chocolate

This article was written by Adam Protz on the PBN Website.

Mummy Meegz Chickee Eggs have a milk chocolate filling encased in a sweet crunchy shell that come in pastel colors. They are a vegan take on Cadbury’s Mini Eggs. The 1kg bag is available to buy online from The Vegan Candyman for £25.99. Also available are the regular 80g sharing bags of Chickie Eggs, and Mummy Meegz Chuckie Egg. The Chuckie Egg is a vegan creme egg made with oat milk and featuring a gooey fondant center.

Read more: Galaxy Launches New Dairy-Free Chocolate Bar For Veganuary

Mummy Meegz is a family-owned business that originated in Meagan “Mummy Meegz” vegan café in Yorkshire. With her daughter and son-in-law, Mummy Meegz has created several vegan swaps for popular chocolates including M&Ms and Lindt balls.

The rise of dairy-free chocolate

Mummy Meegz isn’t the only brand offering vegan Easter chocolate. Also available at The Vegan Candyman are options such as Moo Free Caramel Mini Eggs and Nomo Ultimate Easter Egg. In M&S, you’ll find a dedicated range of vegan Easter chocolate, while luxury chocolate brands such as Hotel Chocolat have created extra-indulgent vegan eggs this year.

Vegan chocolate has been rising in popularity, Many big brands such as Cadbury’s and Galaxy now make dairy-free versions of their products. The value of the global market is expected to more than double by 2032. Due to being dairy-free, vegan chocolate also has consumers in people who are lactose intolerant.

Chocolate brands are using oat or almond in powder form as an alternative to the milk powder used in dairy-based chocolate. This means vegan chocolate can offer the same creaminess and taste that consumers want, according to industry analysis.

Read more: Company Raises $30 Million To Scale Up Cocoa-Free Chocolate

This article was written by Claire Hamlett on the PBN Website.

Stine Andersen’s Vegan Easter Chocolate Cake is a moist chocolate cake with layers of smooth purple-colored vanilla frosting, decorated with delicious vegan chocolate Mini Eggs. What makes it an excellent choice for Easter dessert is not only its delightful taste and appearance but also how easy it is to make.

Made with the finest plant-based ingredients, this cake is a wonderful combination of indulgence and compassion. Completely vegan, this cake offers a guilt-free pleasure to all your guests, ensuring that everyone can indulge in the sweetness of Easter.

How to store this vegan chocolate cake

Ensuring your vegan Easter chocolate cake remains fresh and delectable involves a few simple storage steps:

• Cool the cake completely: Let your cake cool completely at room temperature before storing it. 
• Use an airtight container: After letting the cake cool completely, it should be stored in an airtight container or tightly wrap the cake in aluminum foil or plastic wrap to prevent drying out. 
• Refrigerating the cake: Refrigerating the cake can keep it fresh for up to 4–5 days and maintain the texture and flavor. Your cake will keep its moisture for longer if it’s stored at room temperature, but then it won’t last as long.
• Put the cake in the freezer: Freezing offers a longer-term solution for 2–3 months, with the cake needing to be thawed in the refrigerator before enjoyment. Make sure to put the cake in a container before freezing to avoid contamination.

By following these storage tips, you can extend the enjoyment of your vegan Easter chocolate cake, making it a lasting part of your holiday celebration.

Vegan Easter chocolate cake recipe

Smooth purple-colored vegan vanilla frosting, moist and rich chocolate sponge are layered to make this appealing vegan Easter chocolate cake. Complete with vegan Mini Eggs as a topping, this cake is a showstopper for your Easter festivities.

5 from 6 votes

Cook Time25 minutes mins

Prep Time10 minutes mins

Servings6 people

Ingredients

Cake

• 400 ml oat milk
• 1 tsp apple cider vinegar
• 250 grams sugar You can use white or light brown sugar for this cake.
• 150 ml neutral oil Always use neutral oil when baking desserts.
• 220 grams plain flour Use plain flour for best results.
• 80 grams cocoa powder
• 1 tsp baking powder Make sure your baking powder/soda isn't old; if it's old, it will not make the cake rise.
• 1 tsp baking soda
• Pinch of salt

Frosting

• 2-3 tubs of store bought vegan vanilla frosting Optionally: use Betty Crocker frosting or make your own
• Purple food coloring As much as you'd like

Topping

• 1 bag vegan Mini Eggs

Instructions

• Begin by preheating your oven to 180°C.
• Prepare your 2 (9 inch) baking tins by lining them with parchment paper and giving them a light coating of oil or plant butter for a non-stick surface.
• In a mixing bowl, combine the oat milk, apple cider vinegar, oil, and sugar. Set this mixture aside for later use.
• In a larger bowl, sift together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
• Transfer your batter into the prepared tins and bake for approximately 25 minutes. Avoid opening the oven door unless you detect a burnt smell. Check the cake 10 minutes before the timer goes off using a toothpick. If there's still batter on the toothpick, continue baking.
• Once baked, allow the cakes to cool, wrap them in cling film, and refrigerate for at least 3 hours. An overnight chill is recommended for complete setting and cooling.
• Prepare your frosting and add food coloring in a mixing bowl until achieving a smooth consistency, add a tbsp of oat milk to make it more silky. Transfer it to a piping bag and pipe a circle around the cake's edge. Fill the middle with frosting, ensuring it's evenly distributed, then smooth it out.
• Place the second cake layer on top and use the piping bag to add a thin layer of frosting (known as a crumb coat). Refrigerate again.
• Next, begin frosting the sides and top of the cake generously, ensuring a well-coated appearance. Use a spatula (or cake palette knife) for a smooth finish.
• If the cake becomes crumbly, add it to the freezer or fridge, it will help it set.
• Finally, unleash your creativity in decorating the cake as you desire, and enjoy a slice with your loved ones.

If you want a 2 layer cake simply follow this recipe and if you want a 3-4 layer cake, just make the same recipe twice.

This recipe was republished with permission from Stine Andersen at Give Me Plant Food. You can view the original recipe here.

More like this:

• This Easter Egg Cheesecake Is 100% Vegan
• 20 Zinc-Packed Vegan Recipes
• Dairy-Free Silky Feta Polenta

This article was written by Stine Andersen on the PBN Website.

Whether you’re hosting a grand Easter brunch or simply treating yourself, these stuffed cheesecakes offer a unique twist on holiday sweets. Perfect for vegans and chocolate fanatics alike, each bite is a journey through rich chocolate and velvety cheesecake, promising a memorable Easter indulgence.

These dairy-free, plant-based desserts are super quick and easy to make. Made with caramel, plant-based Mini Eggs, and large hollow vegan chocolate Easter eggs, this really is a chocolate lover’s dream. You can even add a little plant protein kick to this dessert if you opt for tofu cream cheese or cashew nut cream cheese for your cheesecake filling.

However you decide to go about this dessert, it’s sure to impress whoever you share it with this festive season.

Easter egg cheesecake recipe

These cheesecake-stuffed Easter eggs are made with rich, plant-based salted caramel, vegan cream, and cream cheese, as well as a plethora of vegan Easter chocolates. This 8-ingredient dish is super simple to make and yet quite the eye-catching show-stopper for your Easter festivities.

No ratings yet

Duration20 minutes mins

Servings6 people

Ingredients

For the eggs

• 2 large hollow plant-based Easter eggs

For the filling

• 600 grams plant-based cream cheese
• 100 grams icing sugar
• 250 grams plant-based double cream
• 1 tsp cacao powder

For the topping

• Leftover Easter egg chocolates
• 200 grams plant-based Mini Eggs
• Plant-based salted caramel sauce homemade or store bought

Instructions

Make the filling

• Place the double cream into a bowl and whisk until thick.
• In a separate bowl, add the cream cheese and briefly blitz with an electric beater to soften slightly, then mix together with the icing sugar and cacao.
• Fold the whipped cream into the cream cheese bowl and mix well until the mixture comes together, blitzing briefly with the beaters again if needed to make it more malleable.

Fill the Easter eggs

• Hollow out the 2 large Easter eggs and fill both with the cream cheese mixture.
• Even the mixture out before topping with some leftover Easter egg chocolate and some crushed Mini Eggs.
• Drizzle over some salted caramel sauce and place in the fridge to set.

This recipe was republished with permission from BOSH. You can view the original recipe here.

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• High-Protein Vegan French Toast
• 30 Vegan Weeknight Dinner Ideas
• Gut-Friendly Microbiome Bowl Recipe

This article was written by BOSH on the PBN Website.

Why go vegan this Easter?

Coinciding with the start of Spring, Easter is a time of new beginnings in more ways than one.

For Christians, specifically, Easter is a time of joy and hope. A recent video series of interviews with vegan vicars shone a light on the joy of living a compassionate life that does not involve harming animals. The vicars stressed the need for compassion in humanity’s relationship with animals. “Our fellow creatures were made to praise God,” says The Revd John Ryder in the series. “A creature cannot praise God from your plate.”

Leave lamb off your plate

For some people, roast lamb is a traditional Easter meal. That meal is a baby as young as ten weeks old.

On average, lambs are slaughtered at six months. To be ready for Easter, ewes are forcibly impregnated unnaturally early, which results in many suffering and some dying from the winter temperatures.

In slaughterhouses, workers slit lambs throats. Lambs are usually stunned first but this is not always effective. Therefore some lambs are partially or fully conscious as they bleed to death.

Most importantly, there is no need to torture a sentient being to enjoy an Easter tradition. Vegan versions of lamb are now available in supermarkets such as Aldi. There are also abundant vegan Easter recipes you can make that don’t involve suffering and slaughter.

Visit a sanctuary

As Spring comes around again, many commercial petting zoos and farms open their doors to visitors. Although stroking fluffy animals might seem like a good day out for the whole family, petting zoos and farms are widely regarded as cruel.

First, they can be highly stressful for the animals, who are not given a choice of whether they want to be petted. Moreover, since petting zoos are commercial businesses, they exist to make profit. As such, if an animal loses their “cuteness,” they may be sent to slaughter.

In contrast, vegan sanctuaries offer animals rescued from animal abuse industries a “forever home,” where they can live out their life free from fear and exploitation. Many animals love to have cuddles with visitors, meaning you won’t miss out on the joys of connecting with an animal. The difference is that the animals at sanctuaries are not exploited for profit and are free to live how they want to.

So, if you’re planning a trip out to see some cute animals this Easter, choose to visit happy animals at a sanctuary, not captive animals at a petting zoo or farm.

Ditch the dairy and buy vegan Easter eggs

The dairy industry is widely seen as cruel. Milk comes from mothers, and cows used in the dairy industry are forcibly impregnated before having their babies taken from them hours after birth. Like humans, cows form powerful bonds with their children, and they will often cry out and bellow for days after they are gone.

“Dairy cows” spend much of their lives in pain. Repeated pregnancies, milking, and standing in cramped, dirty conditions wear our cows’ bodies. Once their milk production falters, cows will be sent to the slaughterhouse. 

Choosing dairy-free chocolate and other vegan milk alternatives such as oat milk will ensure you are not contributing to this cruelty.

Best Vegan Easter Eggs 2024

Chocolate is everywhere at Easter, but many big-brand Easter eggs contain dairy milk.

Instead of supporting the dairy industry, choose a vegan Easter egg – or several! To help you find the best Easter chocolates, here is a list of some of the best vegan Easter eggs you can buy in 2024.

H!P Oat M!lk Chocolate Eggs

Vegan brand H!P has released two dairy-free Easter eggs for 2024. Bigger than before, the new Salted Caramel Oat Milk Chocolate Egg joins the popular Cookies No Cream to give oat milk fans a greater choice of treats. The chocolate is creamy and smooth in both the egg and accompanying chocolate buttons. H!P uses sustainably sourced single origin Colombian chocolate and, crucially, oat milk, which requires ten times less land than dairy milk to produce the same quantity of end product. The packaging is plastic free and recyclable.

Available from H!P Chocolate and Ocado. £10

Moo Free’s Easter range

Moo Free is a hugely popular vegan chocolate brand for “dairy dodging, choccy chompers.” This year’s Easter range features two brand-new creations: a Rocky Road Egg and Strawberry Sundae Egg. Colorful, creative, and joyful, these vegan Easter eggs will delight chocolate lovers young and old. The Rocky Road brings together milk and white chocolate then loads it with biscuit rice balls, juicy raisins, marshmallows and cinder toffee pieces. The Strawberry Sundae combines white chocolate with a new strawberry flavoured chocolate and vegan marshmallows. These join Moo Free’s range of popular Easter treats such as Caramel Filled Mini Eggs, Bunnycomb Egg, and an Easter Egg Hunt Kit.

Available from Moo Free and other retailers, including Tesco, Morrisons, Waitrose, and Ocado. £2.50-£4.50

PLAYin CHOC’s Rabbit Collection

Looking for something a bit different for the little ones this Easter? PLAYin CHOC offers delicious dairy-free chocolate and a fun animal-themed child’s toy. The award-winning, allergen-free organic chocolate is creamy, indulgent… and made with a third less sugar than leading chocolate brands. Children will also enjoy the fun facts card, whilst building their 3D mini-model. What’s more, to celebrate Easter, the vegan brand has released a special Rabbit Collection. It all comes in plastic-free packaging, with the chocolate in a compostable wrapping.

Available from PLAYin CHOC. £2.25 per box (£13.50 for a gift set)

Ombar Oat M’lk Chocolate Easter Egg

Ombar takes creamy vegan chocolate to the next level. Made with the sustainably sourced cacao from Ecuador and produced in small batches in Cambridge, Ombar’s chocolate is as unique as it is irresistible. Made using organic and gluten-free British-grown oats, Ombar’s “good egg” has half the greenhouse gas emissions of dairy and 40 percent less sugar to boot. Moreover, for every Ombar Oat M’lk Egg sold, the company donates 5p towards reforestation projects in Ecuador – further adding to the positive impact of ditching dairy.

Available from Ombar, as well as Planet Organic and independent health food shops nationwide. £12.99.

Divine Fairtrade Dark Chocolate with Raspberry Flat Egg

Not in the mood for a hollow egg? Then Divine’s brand-new Chocolate Raspberry Flat Egg might be just what you need. A thick slab of Fairtrade 70 percent dark chocolate hand-finished with a delicious raspberry topping, the Divine Flat Egg is smooth. It also has the added benefit of 40 percent less packaging than a boxed egg.

Available from Divine and retailers including Waterstones. £5.

NOMO’s Easter Collection

Winner of six major accolades at the 2024 Free From Easter Awards, NOMO has an Easter range of ten products for 2024, including six new arrivals. A free-from and vegan chocolate brand, NOMO’s Easter products are made without dairy, gluten, eggs, and nuts. The brand-new Ultimate Egg is an Easter bonanza for the ultimate chocolate fan: a smooth chocolate egg filled with eight mini chocolate bars and two cookie dough bunnies.

Available at NOMO and other retailers. £3.50-£10.

Venchi Nougatine Egg

Italian luxury chocolate brand Venchi has released a vegan Easter egg in its range for 2024. With a dark chocolate shell and an inner coating of crunchy caramelized Piedmont Hazelnut, this is an indulgent chocolate egg that weighs more than half a kilo.

Available from Venchi and other retailers. £68

Co-op Gro Fairtrade Cocoa Salted Toffee Crunch Easter Egg

A dairy-free Easter Egg bursting with toffee flavour pieces and a sprinkle of Anglesey sea salt. Made with Fairtrade cocoa, the Gro Salted Toffee Crunch is a tasty Easter treat and 100 percent vegan.

Available from Co-op stores nationwide. £4.50

More like this:

• You Can Now Buy Vegan Mini Eggs In Time For Easter
• Why Aren’t Haribo Vegan? Full List Of The Brand’s Plant-Based Sweets
• Vicars Discuss Veganism: ‘Why Should Christians Care About Animals?’

This article was written by Daniel Clark on the PBN Website.

Made from plant-based milk chocolate, the eggs have a crunchy chocolate shell. Chickee Eggs are available in 85g sharing bags (packaged in fully recyclable materials) and are fully vegan and dairy free.

Meagan Boyle of Mummy Meegz told Plant Based News: “They call us the Vegan Swap Shop because we recreate all your iconic favourite confectionery with love and compassion and without any animal exploitation.”

An Easter treat from Mummy Meegz

People eat a lot of chocolate at Easter. Many chocolate brands are vegan (or “accidentally vegan”).

Cadbury’s Mini Eggs are a popular Easter chocolate tradition. The small, candy-coated, milk chocolate eggs are a bestseller in supermarkets and shops over the Easter holiday.

However, Cadbury’s Mini Eggs are not vegan because they are made with milk chocolate, which contains dairy. With the new launch, plant-based chocolate fans can enjoy dairy-free mini eggs.

The launch of the Chickee Eggs follows the brand’s Chuckie Egg, a vegan version of Cadbury’s Creme Egg launched in 2020. Initially, this was dark chocolate, but the Chuckie Egg is now made of oat milk chocolate.

The problem with dairy

The dairy industry is seen by many as incredibly cruel. It involves forcibly impregnating cows and then separating mothers from their babies in order for humans to take the milk. Investigations frequently reveal routine abuse at Red Tractor approved farms.

Thankfully, with Mummy Meegz Chickee Eggs, shoppers can experience all the enjoyment of the Easter tradition without harming cows and the planet.

More like this:

• An Honest Review: The Best Vegan Chocolate To Buy In The UK
• ‘Vegan Unilever’: VFC Becomes ‘Vegan Food Group’ In Major Rebrand
• 1 In 4 Brits Willing To Go ‘More Vegan’ After Learning About Dairy Farming

This article was written by Editorial Team on the PBN Website.

Choosing the right chocolate for your blondies recipe

If you don’t fancy using vegan mini eggs, you can top your Easter blondies with any other chocolate you like.

Why not think about choosing something super fancy, with a flavor that will add some contrast to the sweet blondies? Or just keep it simple and select cheap and cheerful buttons. The choice is yours, so try a few products and then use the best vegan chocolate to top your tray bake.

5 from 1 vote

Cook Time20 minutes mins

Prep Time10 minutes mins

Servings6 blondies

Ingredients

• 250 g plain flour
• 190 g white sugar
• 1/4 tsp baking powder
• 2 tbsp vanilla extract
• 250 ml water
• 1/4 cup neutral-flavor oil (such as vegetable oil)
• 150 g vegan white chocolate drops or buttons (optional)
• 1 tbsp cacao powder
• vegan chocolate mini eggs to decorate

Instructions

• 1. Pre-heat the oven to 200°c.
• 2. Add all the dry ingredients to a medium-sized bowl. Give it a little mix with a whisk.
• 3. Add the remaining ingredients (apart from cacao powder) and mix using a spatula.
• 4. To make the chocolate drizzle, simply take 1/3 cup of the batter into a small bowl, then add 1 tbsp of cacao powder and mix. Set aside.
• 5. Now add the cake batter to a baking tin (30x17x6), and spread it out. Add the chocolate drizzle and use the end of a fork or knife to twirl it around.
• 6. Bake the cake for 20 minutes. Right after taking it out of the oven, add the vegan chocolate eggs and optional vegan white chocolate drops. Enjoy!

This vegan blondies recipe was republished with permission from Give Me Plant Food. Find the original recipe here.

This article was written by Stine Andersen on the PBN Website.

The budget supermarket is offering the £4.49 No Lamb Roasting Joint as part of its Plant Menu line. First released for Easter in 2022, it will be available to buy once again in Aldi stores across the UK from April 4. 

The product is made with a mushroom base, and it’s filled with a rosemary and onion stuffing. It also comes complete with a pea, rosemary, and panko crumb, as well as a mint gravy. 

Aldi embraces vegan living

Aldi has become well-known in the plant-based community for its eclectic range of vegan products. 

It first launched its Plant Menu line in 2019. Since then, it has added a variety of foods to its line-up, including pulled no pork burgers, battered no chicken balls, and no lamb koftas. 

In 2020, it won PETA’s “Top Grocer” award for its plant-based food. At the time, the animal rights organization praised Aldi’s “bountiful vegan options.”

“ALDI recognises that consumers today care about animal welfare, their own health, and the impact that a meat- and dairy-heavy diet has on the environment—and it deserves to be recognised for offering shoppers a host of tasty vegan foods,” PETA president Ingrid Newkirk said in a statement at the time.

The plant-based food market

Aldi’s wide range of vegan products comes amid rapid growth in the plant-based food market generally. 

The industry is expected to expand threefold in the next 10 years, increasing from USD$11.3 billion in 2023 to USD$35.9 billion in 2033. 

As well as the skyrocketing number of vegans, brands are catering to the ever-growing flexitarian market.

Flexitarian generally refers to someone who avoids meat some (but not all) of the time. It’s estimated that around 12 percent of the British public consider themselves as such. 

This article was written by Polly Foreman on the PBN Website.

For those of you that fit into the latter category, and perhaps even subscribe to the “chocoholic” label as well, there are a host of delicious dairy-free and vegan Easter sweets for you to try this year. Oh, and you don’t have to plump for traditional egg-shaped goodies anymore either!

UK supermarkets and candy brands alike seem to be on a mission to prove that you lose none of the flavor, fun, or excitement of this holiday when you ditch the animal products. 

Without further ado, let’s take a look at our favorite vegan Easter chocolate, eggs, and treats that we hope you’ll love as much as we do.

5 vegan Easter treats to try in the UK in 2023

Cocoba – luxury vegan chocolate Easter egg

For something semi-traditional, this vegan dark chocolate egg from Cocoba is a dream. It looks great, comes wrapped beautifully, and best of all, tastes fantastic.

The chocolate itself is rich, not too bitter, and benefits greatly from the sprinkles that adorn it, as they cut through the, sometimes, cloying nature of too much cocoa. However, if you are a “more is more” kind of person, the vegan salted caramel egg is worth considering.

Price: £12.95

Try a Cocoba treat here

Love Raw Nutty Choc Balls – the year-round (but get some now) treat

We all know what these nutty spheres of tastebud heaven are based on, but some of us are old enough to know that they taste exactly like them. One bite and every Christmas, Easter, and birthday comes flooding back in glorious technicolor, to the point where we need these in the house at all times.

As an alternative to an egg-shaped Easter food (let’s not forget that some vegans may not like to imitate eggs), Love Raw has nailed decadent deliciousness that will work for any holiday. You might be able to guess that we really enjoyed these.

Price: £6.99 

Grab some Love Raw Nutty Choc Balls here

Marks and Spencer Percy Pig Easter Party Time – the chocolate-free option

Let’s be honest and admit that chocolate for every meal does sometimes get tiresome. That’s when a fruity-flavored vegan gummy sweet will really hit the spot (as well as some vegetables, maybe).

Marks and Spencer made its entire Percy Pig range vegan-friendly in May last year by removing the beeswax coating. What they didn’t take away, however, was the regular release of seasonal bags that tap into some holiday fun. In the Easter Party Time packs, you’ll find gummy bunnies alongside Percy. And, as you’d expect, they’re delicious.

Price: £1.85 (or two for £3 through Ocado)

Get your Percy and friends fix here

Aldi’s Dark Chocolate Office Bunnies – the cost-effective supermarket choice

Once you get past the giggling fit that these vegan bunnies are all wearing shirts and ties, you’ll appreciate not only how cheap they are, but also the snacking portions they come in. Everybody knows that once an Easter egg is cracked, there’s a duty to finish it all, but not so here. One bunny, maybe two, and you can pop the box away for later. Or eat it all at once, no judgment here.

The dark chocolate is smooth and the liquid caramel filling packs a salty surprise. A great way to have some holiday chocolate in the cupboard, but without going too crazy.

Price: £2.99

Head to your local Aldi or buy online here

An accidentally vegan Easter classic – Lindt Dark Chocolate Gold Bunny

Iconic in their own right, the Lindt chocolate bunnies have delighted consumers for years, both in the UK and abroad. Vegans are included in the mix too, thanks to the accidentally vegan dark variety that contains no dairy at all.

Wrapped in gold foil and given a tinkling bell collar, these are indistinguishable from the regular milk bunnies and just as whimsical. Definitely something to consider if you’re doing an Easter dairy-free chocolate hunt, as a few of these scattered around your garden will be adorable. 

Price: £4.50

Collect your own warren of Lindt bunnies here.

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This article was originally published on February 20, 2021. It was last updated on March 27, 2023.

This article was written by Amy Buxton on the PBN Website.

This is the ultimate Easter treat for kids and adults alike!

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Duration35 minutes mins

Cook Time25 minutes mins

Prep Time10 minutes mins

Servings16 servings

Ingredients

Dry ingredients

• 400 g/2½ cups plain flour use GF if required
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 200 g vegan mini eggs eg Doisy & Dam or use alternative
• 150 g/¾ cup golden caster sugar
• 170 g/¾ cup soft light brown sugar
• Pinch salt

Wet ingredients

• 250 g/1 cup vegan butter we used Naturli block, very slightly softened
• 2 tsp vanilla extract or paste
• 1 flax egg 1 tbsp ground flaxseed combined with 3 tbsp water, mixed in a bowl and set aside

Instructions

• Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
• Grease and line a deep square baking tray (20cm x 20cm).

Dry ingredients

• In a large mixing bowl, combine thoroughly and set aside.

Wet ingredients

• In a large mixing bowl, whisk together all ingredients until creamy and soft.
• Spoon the wet ingredients into the bowl of dry ingredients and combine. You’ll probably need to use your hands to form into a soft dough.
• Firmly and evenly press the dough into the lined baking tray.
• Place the tray in the oven for 20-25 minutes. Check after 15 minutes and if it is browning too quickly then cover it with tin foil and place back in the oven.
• Best served warm and gooey.

This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.

This article was written by Viva's Vegan Recipe Club on the PBN Website.

Slightly reminiscent of shortbread, these snack-sized treats pair perfectly with an afternoon cuppa. But best of all, they are super simple to make and are very child friendly. So if you are looking for some Easter baking inspiration for the whole family, look no further.

One bit of advice before you whip up a batch of vegan Easter cookies: find a plant-based chocolate that you really like. Not all are created equal and you don’t want sub-par decorations ruining all your hard baking work. Or, if you’re not so much of a chocolate fan, how about using regular icing and bringing a little color onto the mix too? (Be sure to check your color additives are vegan!)

Also, don’t be afraid to experiment with flavors other than vanilla. If you love the sweetness of almonds, why not substitute the vanilla extract with almond essence instead? You’ll get a tasty marzipan-like vegan Easter cookie that is sure to be a hit too.

On with the baking!

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This vegan Easter cookies recipe was republished with permission from For The Utter Love Of Food. You can find the original recipe here. 

This article was written by For The Utter Love Of Food on the PBN Website.

It would be rude not to treat yourself to these beautiful muffins, wouldn't it? Not just for Easter, but perfect all year round!

No ratings yet

Duration30 minutes mins

Cook Time20 minutes mins

Prep Time10 minutes mins

Servings10 servings

Ingredients

• 150 ml plant milk
• 1 tbsp apple cider vinegar
• 1 tsp flaxseed milled
• 3 tsp water
• 350 g all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger powder
• 170 g brown sugar
• 1 tsp vanilla extract
• 170 g coconut oil
• 2-3 shredded carrot large

Topping

• 85 g coconut oil
• 1/2 tsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar
• 340 g icing sugar
• 1 tsp soy milk

Instructions

• Mix the coconut milk and the apple cider vinegar and set aside in the fridge to curdle.
• In the mean time blend the flax seeds and 3 tsp of water in a small bowl and also set this aside into the fridge. This will be your egg replacer in the recipe.
• Sieve the flour along with the baking powder and baking soda into a big bowl, then add the cinnamon and ginger powder. If you are using fresh ginger instead of the powdered version, make sure to only use a small amount and blend it into your wet ingredients for the recipe.
• In a separate small bowl combine the brown sugar with the vanilla extract and melted coconut oil and add it to the flour mixture. Also mix in the shredded carrots and blend well using a spatula.
• Grease a muffin tin with a little coconut oil, then equally divide your dough between 12 muffin holes. If you have greased the tin and are using a non-stick version (I bought mine at Lakeland) it is not necessary to use muffin lining – unless you absolutely want to of course!.
• Once the muffins come out of the oven, let them cool down completely before adding the topping. This is vital as the warmth of the muffins will otherwise keep your topping liquid and it will simply run down the sides of the muffins.
• Now onto the topping: Blend the melted coconut oil with the rest of the ingredients until you get a smooth and creamy texture. Make sure that the coconut oil is properly melted beforehand and that your mix is thick and not runny. If it’s too runny simply try adding a little more powdered sugar until a smooth but thick consistency is achieved. To get your topping onto the muffins you can simply use a large spoon to pour it over the individual muffins, or use a piping bag if you’re into making a pretty pattern – completely down to you!
• Feel free to decorate your carrot cake to your liking – my personal favourite is shredded carrot and walnuts, but shredded coconut it also very tasty! Leave the muffins out for the topping to dry completely until transferring to the fridge.
• And finally the most important part: enjoy!

This recipe was republished with permission from Romy London. 

Find the original recipe here. 

This article was written by Romy London on the PBN Website.