1/2 c. light caro syrup (using brown rice syrup)
1/4 c. Earth Balance (using smart balance light)
1 tsp. natural vanilla extract
3 cups powdered sugar (using powdered barley malt sweetener)
1 bag semi-sweet or soy-milk chocolate chips (using grain sweetened chocolate chips)
2 tbs. vegetable shortening
yellow & red food coloring
1: Combine Caro Syrup, Earth Balance, and (salt) in a large bowl and beat well until smooth. Cream in powdered sugar, one cup at a time, until smooth.
2: (OPTIONAL) Set aside 1/3 of the mixture and place it in a bowl. Add yellow and red food coloring to desired "yolk" color. Cover both mixtures and refrigerate ~2 hours, or until firm.
STEP 3: Roll a small, marble sized ball of the orange filling. Wrap the white filling around it. Form into the shape of a small egg (pinch the top to flatten slightly) and place onto a cookie sheet that has been brushed with shortening. Refrigerate these for 3-4 hours or until very firm, or overnight
4: Heat chocolate and shortening in a double boil until completely melted and blended.
5: Use a toothpick, skewer or fork to dip each egg into the chocolate. Tap off excess, place on wax paper and chill.
6: Once candies have hardened completely, repeat step 5.
7:Refrigerate until hard. Wrap in colored saran wrap or foil if serving individually.
I just tried this preliminarily..I didn't even have any vegan butter on hand so I subbed applesauce for both the vegan butter and shortening..surprisingly, it hardened! However..the barley malt (and possibly the brown rice syrup, I'm not too sure) gave it more of a malted "milk" ball flavor. (but still yummy, I might add!) My only mistake I think was not letting the inside mix harden at first. I also found some ricemellow cream today, I made some chocolate "marshmellow" cream eggs too =) Thanks for the ideas, everyone..