Homemade Vegan Creme Eggs with rich chocolate & a sweet, creamy fondant filling & a yellow 'yolk'. Just 6 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 flavoured, sweetened or unsweetened. It doesn't matteer.
- Vanilla extract - For flavour. If you don't mind them not being like original creme eggs you can experiment with other extract flavours. 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 flavour. A little also gets melted with the chocolate to make it smoother and more spreadable.
- Turmeric - This is to colour some of the fondant to make the "egg yolk". You can use a little vegan yellow food colouring 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 moulds. 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 , or chocolate from a bar
- 1 tablespoon + 2 teaspoons melted coconut oil , divided
- 1½ cups (150 grams) powdered sugar
- 1 to 2 tablespoons dairy-free 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.