I’ve been meaning to try my hand at a vegan version of this wondrous seasonal confection for at least two years. And today (yes, the day AFTER Easter), I have finally done it.

I’m fairly certain that the original recipe was posted on the PPK ages ago, but I was only able to find a copy of it here. To start, I used the basic ingredients listed in the recipe, but I tinkered with the filling a little bit to get it closer to how I remembered it. (Disclaimer: It’s been almost 10 years, so my memory might be a little fuzzy.) Basically, I just added splashes of soy creamer and drops almond extract until it started to taste right. For good measure, I also added a few splashes of soy creamer to the chocolate shell to get more of a milk chocolate flavor.

For reasons beyond me, the radiators are on full-blast in our apartment—even though it was almost 70 today—so I didn’t have much luck rolling the chilled-overnight filling into balls and dipping them in chocolate per the recipe’s instructions. Instead, I lined a mini muffin tin, then filled the bottom of each cup with chocolate, dropped in the filling, then covered the top with more chocolate.

My eggs are not shaped like eggs, but they are pretty tasty.