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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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.
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?
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
There is no substitute to powdered sugar in this recipe.
The U.S is the only country where bone char is commonly used in sugar production but there are still many powdered sugars (and regular sugars) easily available there that are vegan. 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. I like Wholesome Sweeteners. That's a very common brand in the USA.
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.
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.
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!!!
Sarah says
Yum! I can't remember the last time I had a cadbury egg before this recipe and my kids had never gotten the chase to experience them. We loved them! Thanks for this great recipe, Mel!
kim says
Holy moly girl - you have definitely outdone yourself with these. So good!
Kathryn Grace says
THANK YOU! My mom loves Cadbury eggs, and I used to send her an Easter basket loaded with them. I just made these and thye turned out brilliantly. I can't wait to start gifting her with this treat once more. Sharing every which way.
Pretty says
love that you used turmeric instead of food colouring! These are really good and perfect that they are vegan! You have made my Easter now.