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!
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! 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.
Although I am totally happy with the taste and texture in this recipe, 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!
How to make homemade Vegan Creme Eggs
For detailed measurements and instructions, see the printable recipe card.
- 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!
Storage
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 just gets a little firmer and a bit chewy so you can eat them straight from the freezer.
Possible variations
The brown rice syrup in this recipe helps give the fondant the correct texture. I use Lundberg Organic Brown Rice Syrup. You can usually find it in the baking aisle of the grocery store. If you can't find it you can sub it for golden syrup or corn syrup as they both have similar textures. You can also omit it completely but the filling will be a little thinner and not have quite the same consistency as a regular creme egg.
The turmeric flavour in the "yolk" is very mild, but if you'd rather not use it you can replace it with a tiny bit of yellow food colouring, or just skip the yellow yolky bit and just use the white fondant filling instead.
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Vegan Creme Eggs
Author: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
RECOMMENDED EQUIPMENT
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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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! I only had glucose syrup on hand but it worked very well and gave a consistency like the real thing. My kids were very excited!
A Virtual Vegan says
I'm really pleased they were a hit Cathy!
Becky says
My friend has a coconut allergy, can I replace the coconut oil with anything?
A Virtual Vegan says
It helps thicken the filling but you can omit it. The filling will be a little looser but it will still taste good!
Renee says
Hi,
When you say it makes 12 - is it 12 halves or 12 whole eggs?
Thanks
A Virtual Vegan says
12 halves.
Julie says
Would maple syrup work as a substitute for the rice syrup?
A Virtual Vegan says
It would make the filling very thin. Rice syrup has a thicker stickier texture so gives it that fondant feel.
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.