Which Easter Eggs are Vegan 2016

UPDATED: CLICK HERE FOR 2017 Easter Eggs in the UK!

As promised, the 2016 edition of Which Easter Eggs Are Vegan (UK and USA):  I went to all the supermarkets in my town to see which ones carried dairy-free vegan easter eggs, and which eggs were actually dairy free and vegan, then I checked out Amazon.com to help out my American Vegan and Dairy Free readers too, so there should be something here for most dairy-free people.

Sainsbury’s:

Sainsbury’s had an excellent selection of vegan Easter eggs for 2016:

The Moo Free Egg is 100% vegan and available in Sainsbury’s:

The moo free vegan egg is available in Sainsbury's
The Moo Free vegan Egg

This interesting new addition to the range of dairy free vegan eggs is by a brand called Celtic (did they do Scheese??) and is also available in Sainsbury’s:

Dairy free vegan Easter egg Celtic Sainsburys
I haven’t seen this Celtic vegan egg before 2016.

Longtime entry Caramel Choices Easter Egg by Choices is a very sweet, very tasty dairy free and vegan egg that’s a favourite with children. It tastes like Thornton’s Special Toffee Egg (but vegan) although the chocolate is a little softer. Available at Sainsbury’s.  I have three of these ready for Easter, it’s my favourite!

Choices vegan Easter egg
Caramel Choices vegan Easter egg

The Choices dairy free vegan chocolate Easter bunny, at £1 each, comes in “milk” chocolate flavour or white chocolate flavour, but is still dairy free and vegan.  Available at Sainsbury’s and Tesco:

Choices vegan Easter egg bunny
The Choices chocolate vegan Easter bunnies.

Sainsbury’s have done their own dairy free and vegan eggs again this year.  This one is fantastic (I had one last year) – it’s a vegan white chocolate egg that’s dairy and wheat and gluten free and vegan so it covers all bases.  I love white chocolate eggs and there’s so few vegan ones on the market, so this is one of my favourites:

Sainsburys vegan Easter egg
Sainsbury’s white choc vegan egg.

This is the larger of Sainsbury’s two dairy free, gluten free and vegan eggs on offer this year: This one is dark chocolate flavour and comes with little chocolate discs.  If you’re a vegan dark chocolate fan this one’s for you.

One of Sainsbury's two dairy free, gluten free and vegan eggs on offer this year: This one is
Sainsbury’s dairy free Vegan gluten free Easter egg.

Tesco:

Moving on to Tesco, who had a very good selection last year, we also have the following dairy free and vegan Easter eggs:

The Tesco Finest 74% Ecuadorian Egg (the one that looks exactly like this with the gold on it) is dairy free and vegan. This egg is quite luxurious and would make an excellent gift for a dairy free or vegan adult who likes dark chocolate, but a child would probably want something a little sweeter:

Tesco finest 74 Ecuadorian Easter egg vegan dairy free
The Tesco Finest 74% Ecuadorian Egg is vegan.
Tesco Finest 74% Ecuadorian Easter egg
The ingredients for the Tesco Finest 74% Ecuadorian Easter egg. That’s “cocoa butter” not “butter” (despite some companies getting these confused when they label food for some reason).

The Green and Black’s Dark 70% chocolate egg is vegan and dairy free in 2016. Green and Black’s can be very inconsistent with whether they put milk in their food or not. One minute their chocolate is reasonably vegan, then the next minute it’s full of horrible milk, as I’m sure we all know, so don’t rely on this for checking if they’re still vegan in 2017!

Green and Blacks chocolate Easter egg vegan
The Green and Black’s Dark 70% chocolate egg is vegan in 2016.
The 2016 ingredients for the Green and Black's 70% Cocoa Dark Chocolate Easter Egg.
The 2016 ingredients for the Green and Black’s 70% Cocoa Dark Chocolate Easter Egg.

The Green and Black’s mint chocolate egg is also dairy free and vegan this year.  All the Green and Black’s say “not suitable for milk allergy” but I have an allergy and my only problem is that their chocolate doesn’t taste very nice, it’s never made me ill though:

The 2016 ingredients for the Green and Black's 70% Cocoa Dark Chocolate Easter Egg mint.
The Green and Black’s mint chocolate egg.

The Lindt DARK chocolate bunny with the brown ribbon is vegan 2 years in a row!  I am most excited about this positive move by Lindt to enable those of us who are dairy free to enjoy their chocolate.  Their chocolate is so nice!

Lindt Bunny Vegan
The Lindt DARK chocolate bunny is vegan.

The ingredients for the Lindt dark chocolate Easter gold bunny are here:

Lindt Bunny Vegan Ingredients
The ingredients.

My local Tesco’s Free From section surprised me two holiday seasons in a row – they didn’t have dairy free and vegan chocolate Advent calendars before Christmas and now they don’t have any Free From dairy free chocolate Easter eggs to choose from, good thing they make up for it with all their vegan dark chocolate egg offerings, but the only vegan Easter chocolate that Tesco sell that children would enjoy is the Lindt gold bunny and the little Choices bunnies, so if you’re shopping for vegan children or children with a milk allergy, Sainsbury’s is far and away the best place to get some proper Free From eggs.  Tesco’s selection is better for adults who like dark chocolate, so do check the preferences of your vegan or milk allergy sufferer before assuming they will like something just because it’s dairy free.  I think the vegan Kinnerton dairy free egg has been withdrawn this year because nowhere has it on sale and it used to be the most popular one for shops to stock (I’m sort of glad, I’m sick to death of getting that flipping egg from everyone year after year).  Morrisons were the most disappointing, for the fifth year in a row, they had absolutely nothing in the vegan or dairy free Easter egg department, not even the Green and Blacks or Lindt ones, and while they’ve expanded their dairy free area of the Free From section recently to move with the times and nearly catch up with… um… every other supermarket in Britain… they still have a long way to go before I can confidently get rid of my car and just use the local Morrisons for my dairy free and vegan shopping.

The Supermarket Shelf Hall Of Shame:  NOT VEGAN OR DAIRY FREE:

To follow are a list of eggs that looked like they might be dairy free or vegan but definitely aren’t.  Please don’t buy these for someone who doesn’t have milk or milk products:

After Eight Easter Egg not vegan
NOT VEGAN The After Eight Easter Egg contains milk.
The Lindt Excellence dark chocolate 70% cocoa egg contains milk.
NOT VEGAN: The Lindt Excellence dark chocolate 70% cocoa Easter egg contains milk.
Nestle Black Magic Easter egg NOT VEGAN 2016
NOT VEGAN: Did anyone really expect Nestle to come up with a dairy free egg for 2016? Well they didn’t. Again. But it looks like it might be vegan, so I included it in the hall of shame. I think Nestle might be the only chocolate company I know of who have never even tried to make a dairy free chocolate bar (even Cadbury’s trialled it with Bournville).

Cadbury’s also have nothing vegan or dairy free again this year, but I don’t mind too much because I can’t stand their chocolate. The vegan After Eight mint chocolate bunnies we saw last year (that I bought about 5 of at £1 each) also seem to have disappeared this year which is a shame because they were fabulous. If you see them please let me know where in the comments!

Dairy Free And Vegan Eggs on Amazon:

For my American readers, I’ve taken a look through Amazon and come up with a list of the best dairy free vegan Easter eggs available in 2016.  There are a couple I excluded because they were too expensive to be even vaguely reasonable for what they were.  I was surprised that there wasn’t the vast selection I was expecting:

Moo Free Cheeky Orange Vegan Easter Egg This one is $17.00 (plus $5.99 shipping) so comes in a little on the expensive side but I included it because it’s the only orange flavoured one.  This one is dairy free and suitable for vegans.

Moo Free Bunnycomb Free From Vegan Easter Egg At $13.00 (plus $5.99 shipping) it’s a little cheaper, but the cost of shipping is quite high again.  As the name implies, it’s dairy free and suitable for vegans.

Equal Exchange Organic Dark Chocolate Eggs in a Gift Boxes 36 Blue Foil Wrapped Eggs (Pack of 2) These are $21 but they do qualify for free shipping AND you get a two pack for the $21 (which is a total of 36 foil wrapped eggs).  They are organic dark chocolate and suitable for vegans.

Cream Veggs Milk Free, Nut Free Vegan Easter Cream Filled Eggs These are $16.95 plus $6 shipping, but you do get 6 eggs so if you’re getting something for a family of vegans, dairy and nut allergy sufferers, or if you want all the kids to have the same as each other, this is a pretty good choice and since they’re cream-filled (I’m assuming dairy free cream, otherwise this is a really stupid item with misleading labelling), it’s something a little different to the usual hollow eggs.

Montezumas Chocolate Dark Choc Bunnies 90g This is a $17.82 (plus $5.99 shipping) 90g pack of 8 mini chocolate bunnies that are dairy free, organic and vegan. Interestingly the description says these are made in West Sussex (UK) but I’ve never heard of them so I don’t think they’re a very big company – perhaps one day these will find their way onto English supermarket shelves too!

Bonnie the Milkless Bunny Rabbit, Milk Free, Nut Free Vegan Candy Okay this one’s not an egg, it’s an Easter bunny, but it’s so freaking adorable and at $14.95 it’s one of the cheaper options to feed your vegan tasty dairy free chocolate at Easter!

And finally:

If you’re new to veganism or recently been diagnosed with a milk allergy (or recently met someone you’re buying for) you should be aware that these eggs will sell out fast!  I have already (time of writing is February 2016) got my Lindt dark chocolate bunny, and am getting my Sainsbury’s eggs this week so I don’t miss out, because Easter is a very special time of year for me and my bunnies, and I totally missed out on Christmas due to being critically ill so I’m looking forward to opening my tasty eggs on Easter day which means getting them early.  Please store them in a cool, dry place so they don’t go bad or melt, dairy free chocolate is still chocolate and it will melt in warm temperatures/direct sunlight!

I am an Amazon associate. This article contains affiliate links, which means if you buy from Amazon I get some of their profits. This helps me have time to do the painstaking research that goes into producing this content.

While these eggs are suitable for lactose intolerance, A1 casein intolerance and milk allergy sufferers, as well as most people living a milk-free life, not all of these eggs are suitable for all people whose medical conditions mean they avoid milk, not because they contain milk (they absolutely are 100% vegan except the three clearly labelled in the hall of shame) – but some people also have to avoid all of a specific type of sugar as well e.g. with a disaccharide intolerance. If you want to know more about the seven different types of milk-related allergies and intolerances, see my article here.

A Very Ill Bunny: Yellow poop!

Note: If your bunny has these symptoms get them to a vet ASAP!
Banacek is very ill. His poo is kind of looking like when you blow your nose – all yellow and glicky. At first I thought he had been sick, which was kinda unbelievable because rabbits are biologically totally incapable of vomiting (no gag reflex – also why you should NEVER get their faces underwater when washing them). He has been off his food all day and listless for about 3 days, he’s usually very active but he’s just been sitting in the same spot and not even moving to go to the litter tray. He smells like children do when they wet themselves – which is a different smell to normal bunny wee.
In a human, poo that yellow color means they’ve got coeliac disease or other gluten or wheat related problems, and I was very worried about this because the Christmas treats they received from a relative did contain wheat (despite it not being digestible by bunnies) but the vet said true coeliac is actually unheard of in rabbits. I hope she’s right.
I spent half an hour cleaning the carpet last night because he’d done bunny diarrhea.
There are many types of bunny poo, and bunny diarrhea isn’t the play-doh/plasticine type stuff (that’s slightly abnormal but not dangerous, just means he’s had too many vegetables and not enough hay), it’s more watery, like if you spill a thick, creamy hot chocolate over your carpet (only it smells MUCH worse than that). True bunny diarrhea means a very, very ill rabbit who needs a vet.
We took him to the vet this afternoon and he’s now on antibiotics and critical care because they aren’t sure what’s wrong with him except they said he’s clearly quite ill, they think it’s an upper GI infection because of the mucus poo.
We had to put him in his baby hutch so we could keep an eye on him, and he’s so ill, he’s not even resisting. Usually (and the reason we made him a bigger hutch) he tries to chew his way out and would be throwing all the contents of the hutch around, pooing everywhere and stomping to show us he was displeased. Instead he’s just sitting there, in his bunny bed, not really moving. We’ve given him his antibiotics and opened the hutch to put special water with electrolyte powder into his hutch, and he hasn’t tried to escape at all, which is unheard of in our fiestiest bunny.

banacek rabbit ill yellow poo
Poor baby bunny.

banacek rabbit ill yellow poo
I hope he’s going to be ok.

So we will be watching Banacek closely and feeding him fluids and critical care by syringe every 2 hours for our New Year’s Eve, but I hope the rest of you have a great evening.

[wellness] The False Concept of Cooking

I’ve always been a big fan of eating whole, unharassed, clean vegetables. I really love the simplicity of it. I think it’s one of the things I love most about my rabbits – we can pretty much eat the same food. However, I didn’t always know how to eat. My biggest mistake when I first became vegan was that I tried looking for foods in the supermarket that were beyond the fruit and veg aisle. I found myself frustrated with the conventional foods and convenience foods in the parts of the supermarket that I’d always bought food from, the fact that dietary staples such as Packet Pasta (an example would be Kraft Macaroni), vegetarian frozen food, vegetarian chilled ready meals, curry sauces, snacks and even drinks were full of animal products. I had many a meltdown in the supermarket where I would just walk out of the shop and sit in my car and cry, because I didn’t know what to do, I was certain I wasn’t going to eat that crap, but I didn’t know what to eat.

Something my aunt told me recently, when I told her a vegan friend has found out she’s gluten intolerant, was “she’s going to have to learn to cook then.”

This is the big myth that keeps us all subjugated and enslaved to a world of shit food.

You don’t have to learn to cook. You don’t need to learn to cook.

You need to learn to eat.

A lot of “so you want to be vegan” type books (apologies if this book is real, I’m categorizing a type of book here) tell you that you need to eat more whole foods, that you can get “meaty” foods like tofu, Facon (fake bacon), scheeze (fake cheese) and so on, to replace the meat in your food.

Meat loss is not the problem.

All these eating books have built up the idea that you need to replace the meat with a solid, meat-textured object, that you only need to check the ingredients are animal free, and that if you do, POP! You’re vegan.

This type of eating is unsustainable, and really it undermines the fundamental principles of veganism. Instead of trying to find foods that you used to eat which happen to be vegan, and attempting to subsist off those (beans on toast anyone), or trying to “veganize” foods which are not vegan, or imitate foods, here’s a staggering thought:
How about try eating totally different foods, including lots of fruit and vegetables, and see where that takes you?

I’m only being slightly sarcastic here because it wasn’t until my mum died of cancer in December that I realised what I’d been doing wrong with my eating habits this entire time. We all do it. It’s so ingrained into us from birth that we must eat a particular way and when we question it we’re told it’s because of nutrition and when we get ill we’re told it’s because we’re not eating a particular way. On paper, I’ve always thought I understood this concept of “changing the way you eat” and thought it just meant, “stop eating animal products” and “move away from meat and two veg nonsense.” It’s so very much bigger than that.

What if the answer was to totally break free from all the things you think you know about cooking, all your kitchenware, all your dishes, steamers, microwave, etc etc? And then, once you’ve started listening to your body, identifying what it needs, and acting on it, you could maybe add some of those things back in?

After I got the news about my mum, I couldn’t eat anything other than raw vegetables for a week.

I didn’t understand why. My 22 year old sister, across the country, was spontaneously having the exact same problem. We both fundamentally knew, no matter what anyone told us was the cause of our mother’s death, that food was the key. In our house growing up, a meal would be chicken nuggets and chips, with maybe a tablespoon of tinned peas or sweetcorn. Snacks were crisps, biscuits and in summer, home-made ice lollies made from that stuff you dilute. We never had real fruit juice, fresh vegetables or fruit. Sometimes at Christmas there would be tangerines. When we went to clear her house, we found receipts for food shopping. Ready meals full of processed meat and other junk. I had changed the way I ate when I first left home at 18. Moving in with an Aunt while I finished school had been a culture shock. The idea of eating two freshly cooked vegetables with the evening meal literally astounded me. I felt so healthy. I didn’t even consider the possibility that this was only a moderately healthy meal. I still filled my face with chocolate and crisps, now adding biscuits and cakes to the list.

Sometimes, when I’m reading about nutrition and I come across some of the delicate balances of nutrients that we humans need, I wonder how it is that some people are still alive. I wonder how my sister and I didn’t grow up with some serious developmental disorders due to what we were eating.

I went to university. I became vegetarian. I felt like I’d never been healthier. I swapped sausages (which I’d always detested) for vegetarian sausages. Chicken nuggets became vegetarian nuggets. Chips (fries) were still chips. Pot noodles and spaghetti hoops were still the same too. Crisps (potato chips) were still a daily dietary staple. So was chocolate. I struggled with my weight, constantly fighting to get down to a 10 (US6). I exercised and didn’t understand why I was tired all the time. It literally didn’t occur to me that my poor diet was making me ill.

Fast forward two years. I became vegan. I took the “3 week vegan challenge” and, once the three weeks were up, I never really got round to eating eggs or dairy again. I felt healthier, stronger, happier, more outgoing, my grades soared and I was finally on track to get the degree classification I’d been obsessing over for the past two years. Never had I felt better. All my life, I’d been plagued by stomach pains, stomach cramps, trapped wind, bloating and a constant feeling of nausea. I had actually associated that nausea with feeling full. When I became vegan, after the first two weeks, all these problems went away. I realised that it wasn’t normal to feel like this, and that I had the power to avoid it. That was when I first started wondering if I was lactose intolerant. I had a few false starts in the first year; every time I slipped up, I felt the familiar nausea and pains in my stomach. It became a big decision-making factor in what I ate. And nothing vegan ever made me feel like that.

Two years later, I’d become quite ill. I’d been working at McDonalds and eating fries for lunch every day, or a hash brown if I was on the breakfast shift. Milkshakes started creeping their way in. And ice creams. Soon I was feeling sick all the time again, and I had forgotten why this happened. I thought it might be gluten, I was adamant that it couldn’t possibly be milk. After six months off gluten and feeling only slightly better (probably because my favourite food was pasta and cheese sauce), I had to concede that it was milk. I was being sick several times every day. I got very ill with a mobility problem and was in bed most days, with no money to buy good food. I finally cut out milk and, while some of my problems improved, others got worse.

I had cut out milk, but I hadn’t replaced it with anything. Yes, I was drinking soy milk instead of regular milk in my tea, but there was also the lasagna, mac and cheese, yoghurt; I had replaced them with totally different milk-free foods, but I hadn’t replaced the nutrients. Primarily, the protein.

I didn’t realise this until a fitness instructor was sat next to me at lunch one day and she looked at my food, tapped the plastic container and demanded “where is your protein?” in a particular tone that the written word cannot emulate. I looked at my food. I looked at her. Nettled at criticism of my food, I said, “I have protein with my evening meal.” She told me it wasn’t good enough. We never spoke much again, but in the back of my mind it got me thinking. Where was my protein?

I got wrapped up in other things such as teacher training, and my nutrient stores got even more depleted, until one day, early last year, I realised I couldn’t carry on. I was working 70 hours per week and not getting enough time to eat. I got diagnosed with anaemia and I knew it wasn’t the only problem. I looked at all my proteins in the cupboard and I could have cried. Quinoa, advertised as a complete protein, is one of the worst sources of protein of everything ever. White pasta has more protein. My Quorn, a vegetarian substitute for meat, which I was only eating for the protein because I hated the stuff, but it said on the label “good source of protein” was the second worst offender. In some cases, less than ten grams of protein per 100g. I believe, after years of false advertising, that they changed the labelling in the last 3 months because it’s a terrible source of protein. Nuts, textured vegetable protein and tofu all did a lot better. Nuts were the best. And lentils were really good as well. Mushrooms were another shocker, with hardly any protein in them. As a comparison, I looked at the meat that my boyfriend kept in a particular freezer drawer. The salmon, lamb, and chicken were all good sources of protein – but even the salmon was not as good as peanuts and pistachios.

I went around all the foods in my kitchen and I felt like my eyes had opened. I suddenly had a basis to found my dietary principles on. I was still eating a lot of processed and convenience foods, but I figured at the time that it was fine as long as I got my protein. However, I had noticed that I was struggling to get my five-a-day fruit and veg.

That was where I was at when my mum died.

Then my attitude to food was turned on its head even more.

Instead of eating for “taste” or “favourites” or “comfort” how about eating for nutrition? So, eat things that will enable you to get 45g of protein a day, eat enough things containing vitamins and minerals, get your 90g of carbs and 70g of fat. Ensure that the protein includes the right amounts of each amino acid, and that the fat contains essential fatty acids.

As long as you are doing that, it doesn’t matter how you eat. You can eat that as a meat eater, a vegetarian, a vegan, raw vegan, fruitarian or sproutarian (sorry, juicearians, if you even exist, it’s impossible to get all your nutrients from your specific diet).

When my mum died, and I was just eating vegetables, I began researching raw food diets because they have almost become fad diets. I did a series of articles on them, which explained what they all were and weighed up how easy it was to get each nutrient from each diet.

I then took that one step further and identified ten vegan sources for each nutrient, because I was sick of people saying that it was an unhealthy diet.

While I was researching all these different diets, I became very attracted to fruitarianism. I thought the ideals of the diet were beautiful, and reminded me of a renaissance garden of Eden type fantasy. Having researched it, though, I knew it wasn’t the healthiest diet to follow 100%. I know that some people do anyway, but on the other hand there are people who eat nothing but junk food – neither of these is optimal but it won’t kill you straight away, so people keep doing it. I felt myself changing inside. I felt that fruit was the answer. I had never really been interested in fruit before, so this was a revelation.

A typical fruitarian meal
A typical fruitarian meal that I ate.

So at the moment, I’m a 60% fruitarian, 40% vegan (cooked). For this reason, I eat breakfasts and lunches that are fruit and nuts. Some days, like proper fruitarians, I will graze throughout the day. Other days, I feel the need for a “conventional meal” so I prepare all my fruit and nuts and put it in a bowl to eat. It makes me feel like I’ve actually eaten, and is easier to keep track of what I’ve eaten.
Since I’ve started doing this, I’ve felt like I’m functioning at a much higher intellectual level than before – no, I don’t mean it’s made me smarter, I mean, I was struggling with processing power, my brain wasn’t processing things very quickly and was struggling to take in new information. Not only that, but I was feeling very tired through the day, pretty much four hours of tiredness, followed by four hours of wakefulness. Since I’ve been eating fruit for my daytime meals, these problems seem to have disappeared.

Another fruitarian meal
Another fruitarian meal that I’ve eaten

I’ve started eating fruits I never would have considered before – I always used to worry about buying fruit, because like many people, I would constantly buy it, eat a small amount, then it would go off, then I would throw it away. I got so mad at my wastefulness that I stopped buying fruit for years after a particularly bad incident with a bunch of bananas. Making a commitment to eat fruit during the day eliminates this problem because the fruit just gets eaten. I’ve gone from having no fruit in a week (just veg) to having four to six pieces in a “meal.” I enjoy food shopping a lot more and I finally feel like I’m getting enough of everything. I’ve also stopped skipping meals since I’ve been seeing fruit as a viable alternative to regular meals – before, I would often skip breakfast and lunch on the basis that I would look in the cupboard and feel like I just didn’t have the food I wanted to eat – but I didn’t know what food I was craving.

Another thing I really like, for why I skipped the raw vegan step entirely, is that you don’t need a bunch of fancy equipment or cooking skills to be a fruitarian. Raw Vegans cheat a bit and use all sorts of weird and wonderful food processing techniques to make their food look and taste like “real food” whereas fruitarians just accept their food in the shape and size and flavour that it comes in, and eat it whole and unaltered. I really feel like it makes me connect with what I’m eating and where it came from in a way that raw veganism could never do for me.  I’ve found myself drinking a lot more water since I’ve started eating fruit, too, which generally improves my wellbeing.

I don’t think I am never going to be a full-time long term fruitarian, because I feel that other foods also have value, but I do enjoy a good fruit fest and think that if you’re having the same problems that I was, the addition of fruit and nuts to your balanced diet could be your answer.