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
Ingredients
- 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
FROSTING
- 1 Cup Cold Vegan Butter
- 1/2 Teaspoon Vanilla
- 4 Cups Powdered Sugar
- 1 Drop Green Food Coloring
- ! Drop Pink Food Coloring
Instructions
- 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.
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.
FROSTING
- 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
Notes
Keep Refrigerated
Wilton piping tips used to decorate chocolate eggs
Leaves #70
Around the egg #18
Roses #104 #10
Stems #2