Looking for healthy vegan Easter candy? These Vegan Creme Eggs are made with whole food ingredients and a fraction of the sugar but still taste delicious!
Yay Easter! One of my favourite holidays, I love any excuse to eat chocolate. Growing up in the UK, I ate a lot of Cadbury's Creme Eggs and LOVED them.
Now an adult, although I still love them I'm less excited about the copious amounts of refined sugar they contain, and obviously the fact that they aren't vegan, so decided it's time to make my own!
There are many gorgeous vegan creme egg recipes out there (such as this Giant Vegan Creme Egg by Addicted to Dates), but I really wanted to make one that was both healthy and refined sugar free, so set about creating one.
These Creme Eggs are made with whole foods such as cashews, coconut butter and turmeric, and are smothered in rich dark chocolate. They're decadent but nourishing and won't give you a sugar crash. I hope you love them as much as I do!
Healthy Vegan Creme Eggs - Recipe Notes
Making your own filled chocolate eggs is slightly fiddly. Remember that as you make them, and enjoy the process as well as the outcome. If any of your eggs crack or don't join together perfectly, that's ok! Mine sometimes don't but I just accept it and enjoy the eggs for what they are - homemade!
I love the fact that these chocolate eggs are so much healthier than their store-bought counterparts, but bear in mind they do look and taste a little different because of this.
For instance, the creme filling isn't as white as a regular creme egg because we're using coconut or date sugar to sweeten it instead of refined white sugar (you can use powdered white sugar if you wish in these, I've just chosen not to as I want them to be as nourishing as possible).
Similarly, the 'yolks' will have very slight turmeric taste to them because that's what we're using to colour them! Don't expect them to taste identical to regular Creme Eggs,. They're a healthier but delicious version. 🙂
Vegan Creme Egg FAQs
1) What is a double boiler and why use one?
A double boiler is essentially two saucepans stacked on top of each other. The bottom one contains simmering water and the top one contains chocolate to be melted. The heat from the boiling water (when placed on the stove) melts the chocolate in the top pan. It basically stops your chocolate from burning (which can happen if you place it in a pan directly on the stove). You can easily make your own DIY double boiler by placing a heat-proof bowl over a small saucepan of simmering water.
2) Why are my chocolate eggs cracking when I pull them out of the mould?
You probably need to build up the layers of chocolate a little more, as the eggs will crack if they're too thin. About 4 layers is usually good. Ensure the layer around the top of the mould is extra thick, as this is where it tends to crack more easily.
3) Can I use something other than cashews in this recipe?
Cashews are pretty integral to creating the taste and thickness of the 'creme' in this recipe. That said, you could try using 100% coconut butter for the filling instead if you aren't able to use cashews.
Healthy Vegan Creme Eggs (refined sugar free)
- High speed blender (like a Vitamix)
- Pastry brush
- 16 x small silicon half-egg moulds (each egg should be approx. 2" tall)
- ½ cup cashews
- ¼ cup coconut manna/butter
- 2 tbsp very fine (powdered) coconut or date sugar - use as light coloured as possible as this will colour the creme filling
- ½ tsp vanilla essence (optional)
- ¼ tsp powdered turmeric
- 1 100g bar vegan dark or milk chocolate
- Add cashews and ½ cup hot water to a high speed blender (the hot water helps them blend).
- Blend for 30 seconds or until mixture is smooth and creamy. Set aside.
- In a double boiler (or a saucepan on a VERY low heat), gently melt coconut manna/butter until softened.
- Remove from heat and mix blended cashew cream into coconut butter, along with coconut sugar and vanilla.
- Refrigerate for 30 minutes to allow creme to set and thicken slightly.
- Using kitchen towel, grease egg moulds lightly with unflavoured oil to make eggs easier to remove.
- Break chocolate into small pieces and melt in a double boiler (or saucepan on a VERY low heat again) on the stove, stirring frequently.
- Using a pastry brush, coat inside of each mould evenly with melted chocolate.
- With a flat knife, scrape across the edge of each mould to give a flat finish (this will make it easier to join egg halves together later on).
- Refrigerate moulds for 10 minutes to set.
- Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in fridge for 10 minutes between each layer. (Pay special attention to building up a slightly thicker layer of chocolate around the top edge of each mould so eggs are less likely to crack when assembling.)
- Take moulds from fridge and gently remove chocolate eggs.
- Separate 2 tbsp creme filling into a small bowl and mix with the powdered turmeric to make the 'yolk'.
- Fill each egg half with regular creme (about 1 heaped tsp), then add a small dollop of turmeric cream on top in the centre. Do not overfill.
- Run a hot knife (that's been dipped in boiling water) along the edge of two egg halves to melt the chocolate, then quickly sandwich them together. Repeat with all remaining egg halves.
- Store assembled eggs in the fridge for 15 minutes to set then enjoy.
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!