Homemade Vegan Creme Eggs with rich chocolate & a sweet, creamy fondant filling & a yellow 'yolk'. Just 5 ingredients! A copycat version of that oh-so-popular Easter treat from Cadbury.
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"Holy moly girl - you have definitely outdone yourself with these. So good!!"
- Kim ⭐️⭐️⭐️⭐️⭐️ More reviews →
Did you grow up eating Cadbury Creme Eggs? I know I did and I loved them in my pre-vegan days so I just had to recreate them.
They taste very close to how I remember traditional Cadbury Creme Eggs tasting with rich chocolate filled with a thick, white fondant and a glorious bright yellow yolk!
Ingredients
To make Vegan Creme Eggs all you need are some pantry staples:
- Chocolate - I used semi-sweet chocolate chips but you can use any dairy-free chocolate you like.
- Powdered sugar & dairy-free milk - This creates the fondant-like filling in your eggs. Any variety of milk such as cashew milk, soy milk, almond milk, plain or vanilla flavored, sweetened or unsweetened. It doesn't matter.
- Vanilla extract - For flavor. If you don't mind them not being like original creme eggs you can experiment with other extract flavors. Peppermint is particularly nice!
- Coconut oil - This firms up the fondant filling so it has a texture like a real creme egg. I like to use refined coconut oil so there is no coconut flavor. A little also gets melted with the chocolate to make it smoother and more spreadable.
- Turmeric - This is to color some of the fondant to make the "egg yolk". You can use a little vegan yellow food coloring if you prefer.
Love caramel? Give my Vegan Caramel Eggs a try!
This recipe makes creme eggs in two halves because it is WAY easier than making whole egg shapes. Making 2 individual half shells, filling them and joining them together is really difficult, messy, and takes so much longer.
Storage Tips
Keep your vegan creme eggs in the fridge for up to a couple of weeks, or in the freezer for up to 3 months. The filling doesn't freeze solid. It gets a little firmer and a bit chewy so you can eat them straight from the freezer.
Recipe FAQs
Here in Canada the 2 big sugar producers, Rogers and Red Path, are both vegan and in the UK and Europe pretty much all sugar is vegan. If you are in the US you will need to be more careful and research what brands are vegan in your area or just an organic brand one (all organic sugar is vegan). Some common sugar brands that you should be able to find easily and that are vegan include Wholesome Sweeteners, Trader Joes, Bob's Red Mill, Florida Crystals, Billington's, Michigan Sugar Company, Imperial, Now Foods, and In The Raw.
You can omit the coconut oil from the filling. It will just be a lot looser. I recommend still using it when you melt the chocolate though or you will really struggle to coat your molds. It loosens the chocolate up and makes it so much easier to spread.
Recipe
Vegan Creme Eggs
Author:WATCH HOW TO MAKE IT
Ingredients
- 1½ cups (250 grams) dairy-free chocolate chips
- 1 tablespoon + 2 teaspoons melted coconut oil , divided
- 1½ cups (150 grams) powdered sugar
- 1 to 2 tablespoons non-dairy milk , approximate amount
- 1 teaspoon vanilla extract
- ¼ teaspoon ground turmeric
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Start by gently melting the chocolate with 2 teaspoons of coconut oil. The easiest way to do this is to simply place them both in a bowl over a pan of gently simmering water. Be sure that the bowl doesn't touch the water. You can also use a microwave but do it very gradually at a really low temperature and stir well every 20 to 30 seconds or so. Don't rush it because chocolate can burn easily in a microwave.
- Once the chocolate is liquid and glossy, spoon some into each mold with a teaspoon, and spread it around and up the sides. Make sure it's not too thin as the egg 'shells' need to be pretty sturdy. Leave the remaining chocolate in its bowl and set it aside.
- Once all the molds are coated, place the mold on a small baking sheet then put in the freezer to set for a few minutes. Make sure it's level.
- Meanwhile, in a small bowl combine the powdered sugar, remaining coconut oil and vanilla. Gradually add the milk a drop at a time, stirring really well between each addition to create a smooth, thick, just droppable paste. This is your "egg white".
- Spoon about ⅓ of it out and into another small bowl, then stir the tuermic into it to make the yolk.
- By now the chocolate will be set. Remove from the freezer.
- Add a small amount of white fondant to each chocolate shell. Around 1 teaspoon or just enough to fill each one about ⅓ of the way.
- Add a small dollop of yellow fondant to each one. Try to get it as close to the middle as you can.
- Cover each yellow dollop with more white fondant just shy of the top, leaving just enough room to cover the top with another layer of chocolate. Give the mold a little tap on your work surface to level.
- Once they are filled place in the freezer (make sure they are level) for around 10 minutes just to firm up the filling a little, then remove and cover each one with a layer of chocolate. Pop back in the freezer to allow them to set.
- Once completely set, pop out from the silicone mold and store in a container in the fridge or freezer.
NOTES
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Rose Blush says
I am leaving a link to this recipe on my new website as it looks fabulous! Can't wait to try it out.
Maggie says
I’m eager to try these. I saw someone mentioned the rice syrup but I can’t find it in the recipe.
Thank you!
Melanie McDonald says
The recipe used to have rice syrup in it but has since been modified to not include it.
Ruby Soho says
Hey! I have vegetable shortening, can I use it instead of coconut oil? This is the recipe I've been waiting for! thank you!
A Virtual Vegan says
I have never tried it. It would do the same job of firming up the filling a little, BUT coconut oil tastes ok raw. I can't say I've ever tasted vegetable shortening but I'm guessing it doesn't? It might affect how the filling tastes. You can omit the oil completely, the filling will still taste good but will be runnier.
David says
Made these for my wife as she is massively in to creme eggs but is currently cutting out dairy as she is nursing our baby who has a milk-protein intolerance.
Must say it’s excellent. The creme was as close to the real thing as I could have wished. My wife was eggstatic (sorry)
A Virtual Vegan says
Haha! Love it. I'm really pleased your wife was able to enjoy her favourite Easter treat. She deserves all the creme eggs while nursing!
Cathy says
Wow thank you for this recipe, it surely hit the spot right on! My kids were very excited!
A Virtual Vegan says
I'm really pleased they were a hit Cathy!