Vegan Jello Easter Eggs
The Easter season is all about celebrating new life. What better way to do that than enjoying Easter eggs that are 100% vegan? No hens or chicks were harmed in the making of these darling egg-shaped jello treats.
While only two of the five members of my household are vegan (the other three are vegetarian), we no longer purchase eggs. We don’t miss having them for breakfast or adding them to our dishes. And we certainly don’t miss baking with them since vegan baking is a cinch.
But when it comes to Easter, I admit I miss some of the traditions surrounding eggs. It was this longing that served as the inspiration for these delightful vegan “eggs” that are fun to make, beautiful to display and delicious to eat. And I feel wonderful knowing they are truly symbols of life, through and through.
This post is really part- recipe, part- holiday craft idea. Turn this into an Easter activity with the kids and watch their eyes light up as they “crack” open their eggs to find a sweet jello treat inside. No more worrying about that hard-boiled yolk most kids can’t stand to eat anyway. These vegan jello eggs can be served as a morning treat or as a light dessert. They’d taste marvelous presented with a bowl of brightly colored fresh fruit.
Here’s what you’ll need for this edible Easter craft:
- one dozen plastic eggs (the ones with pin-sized holes on the tops and bottoms)
- a precision tool (I use this one)
- mini muffin tin
- baking sheet
- scotch tape
For the jello:
- one box of Agar Agar Powder (found at most Asian grocers)
- 4 oz sugar
- 6 cups water
- 3 cups unsweetened, non-dairy milk (I used soy)
- 2 tsp almond extract
Begin by preparing your plastic eggs that will serve as your molds. Wash them thoroughly and then dry them completely.
Once they’re dry, use scotch tape to cover the holes on the wide end of each egg.
Once all your eggs have been taped on the bottom ends only, place them into the mini muffin tin with the taped sides down. Place the tin onto a baking sheet to make it easier to transport and to catch any excess jello mixture that may drop down the sides of the muffin tin.
Prepare your precision tool. Wash all parts and fit it with the largest tip that can be inserted into the open holes at the tops of the eggs.
Make your agar agar jello by adding the powdered agar agar to the 6 cups water and 4 oz sugar in a large pot. Heat over medium high heat, stirring constantly until the mixture comes to a full boil. Remove from heat and stir in the non-dairy milk and almond extract.
The mixture will be relatively hot at this point so if needed, allow to cool slightly until you’re able to dip your finger in without a problem. I have a high tolerance for heat so I was able to work with the mixture right away. Just make sure not to wait too long as the jello will start to solidify, even at room temperature.
Using your ladle and funnel, fill your precision tool with the jello mixture and begin to fill each egg through one of the holes at the top. Keep refilling your precision tool and filling the eggs until all have been filled. If some of the mixture leaks out of the bottom, don’t worry about it. Let it sit for a few minutes until it begins to solidify, and then fill the egg up again.
To expedite the process, you may want to open each egg, fill the bottom half, close the egg again, and then just use your precision tool to fill the top half.
Place the filled eggs into the refrigerator and allow to chill for 24 hours.
Then crack them open and enjoy!