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Easter Recipe: Bettina Campolucci Bordi’s vegan Easter eggs

By Phoebe Hughes  |  March 31, 2021

Bettina Campolucci Bordi is the head chef of Bettina’s Kitchen – the place which provides you with inspiration and motivation in the world of plant based recipes and vegan food. Here, she gives us her recipe for vegan Easter eggs, the perfect treat to whip up at home and present to your loved ones.

Bettina says: “Making your own, or another family member’s, chocolate egg is much simpler than it sounds. I make them every year with my daughter, it’s such fun. You don’t even need to buy a fancy mould as you might have something egg-shaped around the house. We use an old plastic Kinder eggshell in our house! My recipe is for a vegan egg but you can use regular dairy chocolate too. You can always play around with surprise filling as well, such as peanut butter, popping candy or a rich chocolate ganache.”


Makes 1 large egg or 6 to 8 smaller eggs.

200g coconut oil
6 tbsp agave syrup
120g raw cacao powder
3 tbsp peanut butter – an optional filling


1. Melt the oil in a bowl by setting over a pan of simmering water. Once melted, remove from the heat and add the agave syrup (you could use maple syrup or even honey for a non-vegan version) to the melted coconut oil and mix together.

2. Add the cacao powder and stir until you have a smooth, liquid chocolate. Reserving a little of the chocolate mixture, pour the rest into your moulds of choice, tilting the moulds so the mixture covers the surface.

3. Leave the moulds in your fridge or freezer for around 20 minutes, or until the chocolate has set.

4. Take the moulds out of the fridge and carefully remove the chocolate egg halves. Spoon in the peanut butter (if using) for a surprise filling. Brush the rim of each mould with the leftover liquid chocolate, then stick the egg halves together.

5. Leave to set in the fridge for a further 10 minutes, then enjoy!