Breakfast Bowl Easter Eggs (Vegan GF)

The best way to have Easter eggs is for breakfast! These chocolate shell eggs are filled with a protein yoghurt mousse, peanut butter and granola. It’s naturally vegan, gluten-free and fun to make this Eastertime.

One of my favourite foods is chocolate and I like to work it into as many meals as I can. From chocolate baked oats to chocolate granola and chocolate smoothies, I think breakfast just got an upgrade with these Breakfast Bowl Easter Eggs! While making my Peanut Butter Crispy Eggs (the recipe went out in my newsletter) I had some extra melted chocolate and knew I wanted to make something a bit special this Eastertime. These eggs are easy to make and really fun to eat for a delicious and chocolate-y breakfast.

How to make these Breakfast Bowl Easter Eggs:

• Melt the chocolate: and spread into a silicone easter egg mould. I used large ones for these eggs.
• Make the moulds: by allowing the chocolate to set in the fridge. Repeat this process 2-3 times to make the shell thicker.
• Form the egg: melt the edges of the chocolate shells until soft and then press two shells together to form an egg. OR, leave each shell as it is and fill up the half shells.
• Whip up the protein mouse filling: whisk or stir together the yoghurt and protein powder until smooth and thick.
• Fill the egg: layer the granola with the yoghurt mousse and peanut butter until you reach the top.
• Decorate: with some fruit and extra granola and enjoy with a spoon.

You can prepare the shells for these Breakfast Bowl Easter Eggs the day before so that you are ready to go in the morning as once filled, the shells may not last too long. If you don’t want to make the eggs, you can leave them as half shells and fill them as below.

Despite the impressive appearance of these Breakfast Bowl Easter Eggs, they really are so easy to make and highly versatile, too. See below for some swaps you can make:

• Dark chocolate: or any dairy-free chocolate to make the chocolate egg shells.
• Vegan yoghurt: my favourite is to use a thick coconut yoghurt, but you can use any yoghurt. Unflavoured is best if you are using protein powder, but you can also use a flavoured yoghurt.
• Protein powder: for these eggs to be classic and breakfast-like I used vegan vanilla protein powder – it makes the mousse so thick and creamy. I used this one and you can save 10% with code NOURISHINGAMY10 (not affiliate, I just love it). 
• If you don’t want to use protein powder: leave it out! Make sure the yoghurt is thick enough or just use whatever yoghurt inside the egg.
• Plant-based milk: if your yoghurt is thick, you will need some milk to smoothen out the protein mousse, just add milk until you reach your desired thickness. If not using protein powder, you won’t need the milk.
• Peanut butter: this is a match made in heaven with the chocolate and yoghurt. Layer it inside the egg or just add a spoon on top. If you don’t like peanut butter, you can use almond, cashew, walnut or even a seed butter like tahini. Or for an extra chocolatey treat try my Mocha Almond Butter or Cookies and Cream Nut Butter.
• Granola: layer the granola with the yoghurt mousse inside the egg and then add on the top to make this chocolate egg into a breakfast chocolate egg. Make sure your granola is vegan and gluten-free, if needed. I have a few granola recipes here.
• Fruit: I also like to add on some fruit to make this Breakfast Bowl Easter Eggs feel more breakfast-like. My favourites are berries, but apple, banana, grapes or orange would also work.

Enjoy these Breakfast Bowl Easter Eggs straight away with a spoon and you’ll be smiling all day long! A thick chocolate shell filled with a really creamy protein yoghurt mousse layered with granola, fruit and peanut butter, this is the best breakfast bowl inside a delicious chocolate shell. 

If you are looking for more Easter recipes, how about my:

• Easter Egg Dark Chocolate Tart
• Raw Chocolate Hazelnut Fudge Brownies
• Easter Chocolate Cream Tart
• Vegan Chocolate Hot Cross Buns
• Vegan Triple Chocolate Cupcakes

Breakfast Bowl Easter Eggs (Vegan GF)

• Servings: 2
• Time: 20 minutes plus chilling
• Difficulty: easy
• Print

The best way to have Easter eggs is for breakfast! These chocolate shell eggs are filled with a protein yoghurt mousse, peanut butter and granola. It’s naturally vegan, gluten-free and fun to make this Eastertime.

Ingredients

• 100g dark chocolate
• 200g vegan yoghurt
• 50g vegan vanilla protein powder
• 2-4 tbsp plant-based milk
• 2 tbsp peanut butter
• To serve: granola, fruit

Directions

1. Melt the chocolate and place a small amount into 4 regular-sized easter egg moulds. Use a food paintbrush or spoon to spread the mix evenly into the mould, working up the sides. Set in the fridge for 10 minutes.
2. Repeat to coat the shells 2 to 3 times.
3. Stir together the yoghurt, protein powder and milk until really smooth.
4. Carefully remove the shells from the moulds and break off the top part of them all so you can fill the eggs.
5. Warm a butter knife in some hot water, wipe dry and brush carefully over the edges of the chocolate shells to melt the edges and press two halves together to form an egg. Allow to set for 5-10 minutes.
6. Place some granola into the bottom of each egg, fill with the yoghurt mix and top with the peanut butter, some extra granola and berries. Eat straight away.

I hope you will love eating and making these Breakfast Bowl Easter Eggs so please let me know in the comments below and tag me in your eggs – I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With easter eggs for breakfast love x