Homemade Vegan Creme Eggs with rich chocolate & a sweet, creamy fondant filling & a yellow ‘yolk’. A copycat version of that oh so popular Easter treat from Cadbury minus the egg white, cow’s milk, natural flavours, emulsifiers, high fructose corn syrup & artificial colours.
Did you grow up eating Cadbury Creme Eggs? I know I did and I loved them in my pre-vegan days.
I was looking for a piping bag to pipe the crosses on my Hot Cross Cookies, when I stumbled upon egg molds in my local craft store a few weeks ago.
I took it as a sign that I needed to create some Vegan Creme Eggs and if you watch my Instagram stories you will probably have seen their rather primitive progress.
MAKE YOUR VERY OWN VEGAN CREME EGGS!
Their creation took quite a lot of trial and error. Getting that filling just perfect meant going through the torturous process of making and eating so many…..????.
I finally got it right then ended up sick and in the hospital (this was nothing to do with excess creme egg consumption by the way, just in case that crossed your mind!).
I’m now on the mend and was finally able to make them again at the weekend, get them photographed and also make my first video in a long while.
JUST LIKE CADBURY CREME EGGS
I am more than happy with the result. They taste very close to how I remember traditional Cadbury Creme Eggs tasting.
There is rich chocolate filled with a thick, white fondant and a lovely yellow yolk coloured with turmeric.
You can taste the turmeric a little bit, but barely, and I would much rather that than use food colouring of any kind. But, if you wanted to, you could omit it and use a tiny drop of yellow food colouring, or just leave your fondant all white.
A GAME OF TWO HALVES
Although I am totally happy with the taste and texture, I am not 100% happy that they didn’t actually turn out fully egg shaped. I tried but I couldn’t do a neat enough job.
To make the two halves, fill them adequately then stick them together neatly was just too faffy for me and I gave up after many failed and ugly attempts.
I also didn’t want the recipe to end up being so difficult to make that it put you off. Making half eggs is much, much easier. Plus it means you can eat two! ????
This is why I am loving these Vegan Creme Eggs:
- They are vegan!
- They are really like the original
- Making them is pretty easy
- You can have fun making them with kid instead of decorating real eggs
- Um…I can eat creme eggs again!!!
And if you love these, how about trying my Vegan Caramel Eggs too?
HOW TO MAKE YOUR OWN HOMEMADE CREME EGGS
FOR INGREDIENTS, FULL INSTRUCTIONS & STEP BY STEP VIDEO, SEE THE RECIPE CARD AT THE END OF THIS POST
Step 1
Melt some chocolate and use a teaspoon to swipe it around your egg mold, then freeze until hard (it only takes a few minutes)
Step 2
Mix up the filling ingredients in a bowl then spoon some filling out into another bowl and add the turmeric to make it yellow
Step 3
Dollop some white filling into each chocolate case
Step 4
Dollop some yellow into the middle of each
Step 5
Cover with a bit more white filling
Step 6
Freeze for a few minutes again, then add a layer of chocolate over the top and allow it to set before devouring!
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Vegan Creme Eggs
Ingredients
- 1½ cups / 250 grams chocolate chips
- 1½ cups / 150 grams natural powdered sugar
- 2 tablespoons brown rice syrup see recipe notes for subs
- 1 tablespoon melted coconut oil use refined coconut oil if you don't want a slight hint of coconut
- 20mls / 1 tablespoon + 1 teaspoon non-dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground turmeric
Instructions
- Start by gently melting the chocolate. The easiest way to do this is to simply place a bowl over a pan of simmering water. Be sure that the bowl doesn't touch the water. You can use a microwave but it's so easy to spoil the chocolate this way that I tend not to. Plus I think it becomes smoother and glossier when melted over a pan of water.
- Spoon some chocolate into each mold and spread it around and up the sides with the back of a teaspoon. Make sure it's not too thin as the egg 'shells' need to be pretty sturdy. Leave the remaining chocolate in it's bowl, sat on top of the simmering water to keep it melted.
- Once all the molds are filled, place on a baking sheet covered in parchment paper, then put in the freezer to set.
- In a small bowl combine all of the other ingredients except the turmeric. Stir until completely smooth.
- Spoon out about ⅓ into another small bowl and stir the turmeric into it.
- By now the chocolate should 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 leaving just enough room to cover the top with another layer of chocolate.
- Once they are all almost full place in the freezer 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.
Notes
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan ________________________________________________________
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Michelle says
Great recipe, easy to follow and make, thank you! The only negative for my eggs was that the chocolate I used was noticeably harder than a regular Cadbury creme egg… any suggestion as to how I can make the chocolate a bit softer?
Melanie McDonald says
Dark chocolate does tend to be naturally harder than milk chocolate so that’s why. You could melt the chocolate with a little plant milk to make it more of a thick ganache type texture. You would have to play around with quantities to get it the texture you wanted though.
Michelle says
Thanks for your reply, I’ll give it a go! :)
Amy Milto says
You do know that powdered sugar is not vegan? It contains cow bones. IDK what a substitute would be, but no way am I using powdered sugar.
A Virtual Vegan says
I would never recommend using something that wasn’t vegan. This is a vegan blog. Whether sugar is processed with bone char, totally depends where you live in the world and what brand you buy. Some countries do not use bones in the processing of their sugar. In the U.S and Canada where bone char is sometimes used, there are many powdered sugars (and regular sugars) available that are vegan. If you had looked you would notice that I link to my favorite vegan brand in the ingredients list. If you aren’t sure which brands are vegan or not, you can check with the manufacturer, or to be safe only buy organic. Organic sugar is not allowed to be processed with bone char.
And there is no substitute to powdered sugar.
Amy L Milto says
Thank you for the clarification. I am new to being a vegan. I am just hearing about the cow bone in powdered sugar. I didn’t know they had both kinds. Thanks again. I will have to look for the organic powdered sugar.
Heather says
Defo on my to make list! Have you tried them on top of brownies or maybe they would melt everywhere?
A Virtual Vegan says
Oh no…I didn’t need that idea put in my head…Creme Egg Brownies????? That would be amazing. I think if they were stirred into the batter it might work. On the top the filling might go a bit funny maybe? I’m going to have to try this for Easter now! I think whatever happens they would end up more than edible so if you’re up for trying it before Easter let me know how it goes. I’d love to know.
Lesley Hanson says
These eggs are amazing. I swapped the vanilla for rose water and used agave nectar.
A Virtual Vegan says
Rose water sounds like a great addition. I’m so pleased you enjoyed them!
Josh R. says
These are amazing! I used a deeper mold (originally intended for cake pops) and made 8 eggs instead of 12. This kinda tilted the filling to chocolate ratio a little too far to the filling side but I didn’t get any complaints. I will definitely be making these again. 5 stars!
A Virtual Vegan says
Awesome! I’m so glad you enjoyed them Josh. Thank you for stopping by to leave feedback too. It’s much appreciated!
Mel says
Can this be made without coconut oil? I am allergic to all things Coconut.
A Virtual Vegan says
You can leave it out. The filling will just be a little looser straight from the freezer.
Rosalie Carter says
Oh yum, Yummy. Pinning this one too. I miss chocolate easter eggs and these look amazing.
A Virtual Vegan says
Thank you Rosalie!
Jen says
So excited to see how to make these! They’re one of the things I missed most about non-vegan easter! Can’t wait to try :)
Claire says
Made these today for my dairy allergic daughter (and her mama). So much easier than I thought they’d be and really delicious.
I filled too many chocolate moulds so I made up one more fondant and added violet extract to make some violet cremes too.
A Virtual Vegan says
I’m so glad you enjoyed them Claire. Love the idea of violet cremes!
Jennalynn says
I just made these and OMG they are so good! it’s not as difficult as I thought it would be. I mixed it up and for the second batch, I dyed the icing sugar blue and pink and it makes the eggs fun for kids. Great recipe, thank you!!
A Virtual Vegan says
That’s awesome! I am so glad you are enjoying them. You’re right, they aren’t as fiddly as they look and you can whip them up pretty quickly. Thank you for stopping by to leave a comment and have a lovely Easter weekend!
Britta says
Traditional chocolate has milk in it.
What kind of chocolate are you using?
A Virtual Vegan says
Almost all dark chocolate is dairy-free. I personally used organic semi sweet dark chocolate chips from my local store. If you check the ingredients of the dark chocolate chips in your local store you will find most are ok. If allergies are an issue the brand Enjoy Life is great as their chocolate is top 8 allergen free.
Alison says
Never being able to eat those yummy Cadbury eggs with the kids due to food allergies, I’m loving this recipe for Easter and have already made them several times. This is my new all-time fave. Thank you!!!
A Virtual Vegan says
I am so glad you are enjoying them Alison. This recipe has made a lot of people very happy! ????