You want to be very careful when cutting the Easter eggs in half. If you go right in and try to cut it, the egg will crack. It’s best to heat up a sharp knife in hot water, wipe off any excess water then press the knife along the seam line, scoring around the egg until it naturally falls in half. Set aside.

Method (cookie dough)

*You must heat treat the flour before use.

1. Preheat oven to 180°C fan and line a baking tray/sheet with greaseproof paper.
2. Spread the flour evenly on the baking tray and bake for around 5-10 minutes or until the flour reaches 74°C (you can test the temperature with a thermometer).  The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
3. Place the dairy-free butter and sugar into a medium sized bowl and whip until light and creamy. I use a Kitchenaid Stand Mixer with balloon whisk attachment. You can do this with a hand whisk / wooden spoon if preferred.
4. Once creamy, add in the vanilla extract and dairy-free milk. Continue to whip until pale in colour and again, it’s light and creamy. It doesn’t matter if the mixture looks like it splits, it will come back together once the flour is added.
5. Sift in the flour and whip for a final time to combine. The end result should be like a thick buttercream.
6. Fold in the chocolate chips.
7. Spoon the cookie dough into the base of the easter egg or add into a piping bag, snip off the tip and pipe into the easter egg. Level out with an off set spatula.
8. Place into the fridge while you make the cheesecake filling.

Method (cheesecake filling)

1. In a medium sized mixing bowl, add in the dairy-free cream cheese, dairy-free cream and icing sugar.
2. Whisk together until thick, this will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand held electric whisk or standard whisk will work great too.
3. Fold in the chocolate chips, then add into a piping bag with a large round tip nozzle.
4. Pipe the cheesecake filling on-top of the cookie dough base and level out with an off set spatula. 
5. Place into the fridge for at least 3-4 hours or until firm. 

Assemble the egg

1. Melt some dairy-free dark chocolate, pour on-top of the cheesecake filling and level out with a spatula.
2. Add on your decorations, then place the egg into the fridge for 1-2 hours until fully firm.
3. Remove from the fridge, allow to stand at room temperature for 5 minutes then tuck in!