CopyCat See’s Easter Chocolate Butter Egg With Pecans

See’s Candies was one of my favorites growing up! I looked forward to their chocolate Easter eggs every Easter.

I recently wandered into a See’s and asked if they had any vegan options yet…. yeeaaa that was a hard no lol …so I decided I would attempt my own recipe at home!

The recipe I came up with is vegan and taste amazing! My decorating skills could use some work (it was my first time piping roses) I watched a YouTube tutorial while the kiddo was sleeping to learn the basics.

I wish I had more time to perfect my decorating skills but it doesn’t look like I will get the time before Easter. It still tasted amazing! 😊

CopyCat See’s Easter Chocolate Butter Egg With Pecans

How to make a copycat of the See's Candies Easter chocolate butter egg with pecans VEGAN
Course Dessert
Servings 4


  • 1 Cup Brown Sugar
  • 1/4 Cup Coconut Cream
  • 1/2 Cup Vegan Butter
  • 1/4 Teaspoon Sea Salt
  • 3 Cups Powdered Sugar Sifted
  • 1/2 Cup Pecans Chopped
  • 1 10 Ounce Bag of Vegan Chocolate Chips


  • 1 Cup Cold Vegan Butter
  • 1/2 Teaspoon Vanilla
  • 4 Cups Powdered Sugar
  • 1 Drop Green Food Coloring
  • ! Drop Pink Food Coloring


  • Using a saucepan, melt brown sugar and butter together over medum/high high. Bring just to a boil then set to low.
  • Stir in the coconut cream, sea salt and stir continuously. Do not let it sit or it will burn. Bring to a boil just until you see some bubbles then remove from heat.
  • Allow to cool before adding in the sifted powdered sugar.
  • Stir until a dough forms
  • Using your hands, mold dough into egg shapes. You can make them any size you prefer. but if you want it like the traditional See's , it should be about the size of a computer mouse.
  • Place formed eggs onto wax paper and store in the freezer while you prepare the chocolate.


  • Melt vegan chocolate chips in a double boiler on medium heat stirring continuously
  • Add dough eggs to a cookie cooling rack with wax paper underneath.
  • Spoon melted chocolate over the tops of each egg.
  • Place chocolate covered eggs in fridge.
  • Once chocolate has hardened, dip the bottoms of the eggs back in the chocolate to cover the bottoms, place back in fridge until hardened then prepare to frost the tops.


  • Beat cold butter and vanilla together in mixer
  • Slowly add sifted powdered sugar
  • Seperate frosting in half into two seperate bowls
  • Add pink coloring in one, and green in the other and stir
  • Add each color frosting to a different piping bag


Keep Refrigerated
Wilton piping tips used to decorate chocolate eggs
Leaves #70
Around the egg #18
Roses #104 #10
Stems #2
Keyword chocolate, dairy free, dessert recipe, Easter, vegan

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