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! 😜
HOW TO MAKE YOUR OWN HOMEMADE VEGAN CREME EGGS
Vegan Creme Eggs
- 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
- 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 face down 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.
I recommend using a silicone mold to make these as it is much easier to remove them than it is in the more rigid plastic molds. If you don't have egg shapes just use any other shapes you have, even a silicone ice cube tray would work!
Store these Vegan Creme Eggs in the fridge. They will keep for a couple of weeks. You can also freeze them. They are edible straight from the freezer. The fondant centres do not freeze hard, they just become a bit firmer and nicely chewy. I actually prefer them straight from the freezer!
The brown rice syrup helps give the fondant the correct texture. 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.
DID YOU MAKE THIS RECIPE?
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