This big vegan creme egg (Addicted to Dates) is a recipe by a talented Irish baker. This combines homemade vegan chocolate with vegan condensed coconut milk. You can make double or triple the amount, if needed. No plastic packaging either!
This chef is author of the fabulous book No-Bake Vegan Desserts. A trained classical chef, recipes in the book include Creamy Pistachio Tart, Cherry Bomb Cheezecake, Cardamom, Vanilla & Clementine Crème Brûlée, Banoffee Cupcakes and Salted Caramel Donuts.