Vegan Easter Eggs – Kanten “Jello” Dessert.
Made with fresh fruit juices and the plant-based gelatin agar agar, these colorful egg jellies make the perfect healthy Easter treat!
Recipe
Vegan Easter Egg Jelly Kanten
Made with fresh fruit juices and the plant-based gelatin agar agar, these colorful egg jellies make the perfect healthy Easter treat!
Ingredient batch: 2× original. Base yield: 5 -6 eggs.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 10 -6 eggs
- Prep
- 5 minutes
- Cook
- 5 minutes
- Total
- 30 minutes
- Additional Time
- 20 minutes
Ingredients
- 946 mL fresh fruit juice (volume measure)
- 20 mL agar powder (volume measure)
- 59 mL sugar optional (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 5 -6 eggs.
- 2 cups fresh fruit juice
- 2 tsp agar powder
- 1/8 cup sugar optional
Instructions
- Whisk fruit juice and agar powder in a saucepan over medium heat.
- Once the liquid boils, turn off the heat and whisk in sugar.
- Scoop liquid into molds and chill for at least 20 minutes uncovered. Serve cold!
Notes
To make multi-colored jellies, cut the cooled jellies using a knife or crinkle cutter. Place cut pieces back into mold and pour in another flavor of the hot kanten liquid. Chill again, repeat process as many times as you wish!
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Made with fresh fruit juices and the plant-based gelatin agar agar, these colorful egg jellies make the perfect healthy Easter treat!
Agar agar, also known as kanten in Japanese, is a jelly-like substance that comes from algae. It has been used in Japan to make cool summertime desserts often served with fresh fruits or dark honey and soybean powder.
I first encountered agar agar when I was an exchange student in Japan many years ago. My host mother told me that it was a useful food for dieting because it has almost no calories.
Kanten (or agar agar) may look like Jell-O, but it tends to be more rigid, with a similar texture to a ripe pear.
Making Vegan Easter Eggs
I used these wonderful silicone egg molds to make my vegan easter eggs. I really wanted to find egg molds that would make whole eggs, like the Jello-O eggs my mom used to make, but alas! I could only find them on eBay, and I figured it might not be good to use old plastic with hot liquids.
Luckily, the silicone molds I bought turned out to be perfect for this recipe. I will also try making chocolate easter eggs with them.
Vegan Easter Egg Ingredients
In order to make the different flavors and colors, I used juice made from fresh fruits. For watery fruits such as strawberries, oranges, and pineapples, I simply pressed the fruit through a strainer to obtain the juice.
To make sour green apple juice, I blended 2 chopped green apples with 1/4 cup of juice, strained out the pulp, and added a few drops of green vegan food coloring and a pinch of citric acid for tartness. Without the green coloring, the raw apple juice was more brown.
You could also, of course, use store-bought juices to make these vegan easter eggs. If using store-bought juice, I would avoid adding additional sugar.
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