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Vegan Creme Eggs

Author: Melanie McDonald
5 from 13 votes
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. 
PREP TIME: 25 minutes
COOK TIME: 0 minutes
TOTAL TIME: 25 minutes
Servings: 12 eggs

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

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

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. 
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 centers do not freeze hard, they just become a bit firmer and nicely chewy. 

NUTRITION

Serving: 1creme egg | Calories: 169kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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