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You are here: Home / Recipes / Desserts / Fruity Egg Baskets (vegan)

Fruity Egg Baskets (vegan)

Published: Mar 15, 2016 Updated: Jan 23, 2019 · This post may contain affiliate links ·

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Fruity Egg Baskets vegan | ElephantasticVegan.com

Recipe for Fruity Egg Baskets (vegan) -perfect for an Easter brunch! Easy to make (3 ingredients only!) and can be stored in the fridge for 1-2 days.

Fruity Egg Baskets vegan | ElephantasticVegan.com

Don’t worry – there aren’t any eggs involved in this dessert at all. Instead, apricots are used to top these puff pastry baskets – fruiter desserts are much better anyways. This recipe calls for Easter brunch, doesn’t it? You can serve these as part of an brunch/breakfast or as a dessert.

Fruity Egg Baskets vegan | ElephantasticVegan.com

These fruity Egg Baskets are so easy to make and you’ll only need three ingredients. If you’ve been around the blog, you know I’m a big fan of simple recipes, that don’t include any unnecessary ingredients.

Fruity Egg Baskets vegan | ElephantasticVegan.com

These are not only easy to make but actually super quick as well. You’ll need about 5 minutes to make them and then bake them for 10-15 minutes – aaaand done.

Fruity Egg Baskets vegan | ElephantasticVegan.com

Fruity Egg Baskets (vegan)

Elephantastic Vegan
Recipe for Fruity Egg Baskets (vegan) - these are simply perfect for an Easter brunch! They are easy to make and can be stored in the fridge for 2-3 days. 3 ingredients only!
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Austrian, German, Vegan
Servings 6
Calories 27 kcal

Ingredients
 
 

  • 1 roll vegan puff pastry*
  • 6 tablespoons vanilla-flavored soy yogurt
  • 6 canned apricot halves

Instructions
 

  • Pre-heat the oven to 350°F/180°C.
  • Cut the puff pastry in 6 equal squares.
  • Place one tablespoon of vanilla soy yogurt in the middle of each square and spread it only a bit.
  • Fold in the edges and make a little basket or package, leaving a space for the apricot half (we will add those after baking).
  • Place them on a baking sheet and bake for about 10-15 minutes, until golden.
  • Place an apricot half on each of the baked puff pastry baskets.
  • Let them cool off completely before eating. You can store these in the fridge for 2-3 days.

Notes

*Dimensions: 16x9 inches or 42x24 cm. A lovely reader told me that Whole Foods has a vegan puff pastry dough (usually near the ice cream section). If you know any vegan puff pastry brands from your country, please let me know! :)

Nutrition

Calories: 27kcalCarbohydrates: 5gSodium: 2mgPotassium: 90mgSugar: 4gVitamin A: 675IUVitamin C: 5.4mgCalcium: 24mgIron: 0.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give these fruity Egg Baskets a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Fruity Egg Baskets vegan | ElephantasticVegan.com

Fruity Egg Baskets vegan | ElephantasticVegan.com
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Green Destiny Cocktail
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Reader Interactions

Comments

  1. Natalie | Feasting on Fruit

    March 15, 2016 at 5:50 pm

    This is genius!! Wow! I had to do a double take here they look so legit :o And I love that they are actually fruity and sweet! And so easy! And I have just used way to many exclamation points but this is very exciting and adorable and you are SOOO creative Bianca!

    Reply
    • Bianca

      March 16, 2016 at 10:52 am

      Thank you so much Natalie! What have I done to myself with this recipe… These are way too easy to make.. I made two batches of them in the last couple of days already and they are all gone by now. And I’ll be bringing them to this year’s easter brunch with my parents… I’m excited what they’ll say. But you can’t go wrong with puff pastry, a little vanilla soy yoghurt and apricots :D At least that’s what I’m hoping.

      Reply
  2. Diana

    March 15, 2016 at 9:43 pm

    Ich bin gerade über deinen Blog gestolpert und extem begeistert! Und als ich dann auch noch gesehen hab, dass du aus Österreich bist, gleich noch mehr ; )
    Also wirklich ein RIESIGES Lob, ich bin ab jetzt begeisterte Followerin (wenn das ein Wort ist, haha) – mach weiter so!

    (Übrigens, solltest du mal in Graz sein, geh Café Erde ; )

    Alles Liebe,
    Diana von Dogdays of Summer

    Reply
    • Bianca

      March 16, 2016 at 10:55 am

      Vielen lieben Dank für deinen wahnsinnig netten Kommentar, Diana! Es freut mich natürlich unheimlich, dass du über meine Seite gestolpert bist :) Willkommen! Ich hoffe du findest auf meinem Blog ein paar interessante Rezepte, die du ausprobieren möchtest.
      Ich bin leider viel zu selten in Graz, aber das Café Erde ist vorgemerkt. Vielen Dank für den Tip!
      Ich hoffe wir lesen uns noch öfter <3 und jetzt geh ich mal deine Seite auschecken :)
      Liebe Grüße, Bianca

      Reply
      • Diana

        March 16, 2016 at 6:54 pm

        Rezepte gibt es bestimmt genug! Hab mich schon durchgeklickt, ist wahnsinnig inspirierend :)

        Wegen den Holzzahnbürsten: Das mit den Eisstäbchen verstehe ich voll, mag ich auch gar nicht. Aber für mich war das bei der Zahnbürste ein wenig anders, vielleicht, weil sie anders geschliffen ist. Vielleicht ist sie trotzdem einen Versuch wert. :)

        Alles Liebe,
        Diana

        Reply
  3. Kyra

    March 16, 2016 at 1:19 pm

    You blew my mind! I was so intrigued to see what you used to make the “eggs” – I’ve never made the connection that apricot halves look like egg yolks, but they are so perfect! This would be such a fun Easter brunch <3

    Reply
    • Bianca

      March 16, 2016 at 3:54 pm

      I’m so excited to see my mother’s face when I bring these fruity egg baskets to the Easter brunch. I’m sure she thinks I’ve gone back to eating eggs :D :D Thanks, Kyra!

      Reply
  4. craving nature

    March 16, 2016 at 10:22 pm

    This is sooooo adorable! I love it!

    Reply
  5. Breigh

    March 17, 2016 at 2:26 am

    Where did you find vegan puff pastry?

    Reply
    • Bianca

      March 18, 2016 at 12:37 pm

      Hi Breigh,
      we actually have a quite a few brands with vegan pastry doughs (clever, tante fanny,…) in Austria. I’ve had american readers tell me that they’ve found a vegan puff pastry dough in Whole Foods (near the ice creams). I hope you’ll find some!

      Reply
  6. nicoleanndawson

    March 22, 2016 at 5:25 pm

    Those are so cute! I make a similar dessert using vegan cream cheese and blueberries, but using the apricots are perfect for Easter!

    Reply
    • Bianca

      March 24, 2016 at 6:48 pm

      Thanks, Nicole! I imagine it’s so yummy with vegan cream cheese and blueberries as well, great idea for all year around :)

      Reply
  7. Sarah Claire

    April 9, 2016 at 3:19 pm

    This is so clever. I did a double take, thinking “but I thought they were vegan!” I much prefer a sweeter tart over a savoury, any day.

    Reply
    • Bianca

      April 10, 2016 at 3:54 pm

      Thanks, Sarah! I’m glad you like these – I confused a lot of people in the Easter holidays. :)

      Reply
  8. Brittany

    April 2, 2017 at 3:56 am

    Have you ever tried to freeze these? Would you freeze pre-baking? Or post? I would think pre- baking

    Reply
    • Bianca

      April 2, 2017 at 11:53 am

      Hi Brittany, I haven’t tried freezing them because they are so quick to make, but my guess would be to freeze them prior to baking. Let me know how it goes if you give it a try! :) I added the apricot after baking, so I would recommend not to freeze the apricot but add it later.

      Reply
  9. Kristin

    March 31, 2018 at 2:57 am

    Assuming these would work with coconut vanilla yogurt as well? That was the only non-dairy yogurt my store had.

    Reply
    • Bianca

      April 3, 2018 at 4:25 pm

      Absolutely! You can use any dairy-free yogurt you want :)

      Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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