Method (sponge)

1. Preheat the oven to 180°C fan and grease a madeleine pan / tin with some dairy-free butter, making sure to get into the shell ‘grooves’.
2. In a medium sized mixing bowl, combine the flour, baking powder and sugar. Whisk to combine.
3. In a separate bowl whisk together the dairy-free milk, oil, vinegar and vanilla. Pour the wet into the dry and fold together to combine. Mix until there isn’t any flour showing, then stop.
4. You can either transfer the batter into a piping bag, snip off the tip and pipe in the moulds or simply use a small spoon. Spoon/pipe the mixture into each madeleine shell. TIP: Don’t fill them completely full as they will rise when baking).
5. Place into the middle of the oven and bake for 10-12 minutes. Check after 10 to see how well they’re baking, they may need a few more minutes in the oven. Keep an eye on them to prevent from burning. You’ll know they’re ready when they’re a golden brown in colour and a toothpick/skewer inserted down the centre comes out clean. Remove from the oven, and allow to cool. As the tin was greased, the madeleines should slip right off the tin. Place on a wire rack.
6. Clean the madeleine tin with a paper towel to remove any excess sponge or grease. Place into the freezer to prepare for the chocolate coating.

Method (chocolate)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Into a heatproof bowl, add the dairy-free white chocolate and place over the pan.This creates a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat.
2. Transfer 2-3 tablespoons of the melted white chocolate into a piping bag and snip off the tip.
3. Pipe bunny shapes into the madeleine mould (refer to video for reference). Place back into the freezer to set. You want the bunny design/shape to set before pouring on the coloured chocolate or it could mix together, and you wont see a visible shape.
4. Colour the remaining chocolate with the pink food gel.
5. Spoon 1/2 tablespoon amount of the pink chocolate into each madeleine mould, over the white bunny shape.
6. Press a madeleine sponge on top whilst the chocolate is still loose, pressing down enough so that the chocolate coats the madeleine. Place into the fridge to set. This will take about half an hour.
7. Save some of the pink chocolate for the ears and nose. Place this into a piping bag and snip off a small tip. 
8. Colour the left over chocolate with black food gel, transfer into a piping bag and snip off a small tip.
9. Remove the madeleines from the tin, pipe on two black dots for the bunny eyes and the pink nose and bunny ears.
10. Serve and enjoy!