175g of gluten-free biscuits
50g of melted vegan butter
Filling:
175ml Vegan Double Cream
125g of Moo Free white baking drops
250g of vegan cream cheese
60g of icing sugar
Method:
1. Split the Easter egg in half.
2. Combine melted butter with crushed biscuits, ensuring they are thoroughly mixed.
3. Evenly distribute the biscuit mixture into the two halves of the Easter egg.
4. In a separate bowl, whip double cream until it forms soft peaks.
5. Mix cream cheese and icing sugar together in another bowl, gradually incorporating melted chocolate while whisking.
6. Gently fold the whipped cream into the cream cheese mixture.
7. Fill each half of the Easter egg with the cream mixture.
8. Decorate with your chosen chocolate toppings.
