Vegan Creme Eggs

Looking for vegan Easter chocolate? These Vegan Creme Eggs are made with just five ingredients but taste incredible. Great as a healthy alternative to Cadbury eggs.

Yay Easter! I love any excuse to eat chocolate so this is one of my favourite holidays. Growing up in the UK, I ate a lot of Cadbury Creme Eggs and LOVED them.

Now an adult, although I still love Easter chocolate I'm less excited about the fact that most of it isn't vegan, so decided it's time to make my own vegan Cadbury Creme Eggs. (Do note, a vegan Cadbury chocolate bar was launched in 2021.)

There are many dairy free creme egg recipes out there, but I wanted to create a recipe that was easy to make and healthier/refined sugar free, and I think I've done it!

This recipe uses whole foods: cashews, coconut butter, coconut sugar and turmeric. The eggs are smothered in rich chocolate.

Although these vegan chocolate eggs taste a little different to traditional Creme Eggs, they're still indulgent and absolute delicious. I hope you enjoy. (And if you're looking for more vegan Easter recipes, try my Chocolate Eggs with Raspberry Cream).

Why you'll love these vegan creme eggs

So much healthier than Cadbury Eggs. Made with real, unrefined ingredients, these treats taste delicious but are also good for you!

Refined sugar free. This recipe uses coconut or date sugar instead of regular (though you can use regular sugar if preferred).

5 simple ingredients. Cashews, coconut butter, coconut sugar, turmeric and chocolate.

Natural food colouring. No weird colourings here! The yolk of these eggs is simply made with turmeric powder.

Stress less. Cook fast. Eat well.

No time to cook? In my 20 Minute Vegan Dinners ebook you'll find 10 satisfying meals that take just 20 minutes to make. Never be hungry again!

Get it here

Ingredients & Substitutions

Cashews - Add creaminess to the creme egg filling. You can't easily sub these for another nut as cashews are more creamy than most - other nuts would be too fibrous.

Coconut Butter/Manna - Adds thick creaminess. Note: coconut manna is NOT the same as coconut oil, and you can't use them interchangeably (see note below on the difference between the two).

Sugar - Use the finest (powdered, ideally) sugar possible otherwise you'll end up with a gritty texture in your cream filling. Date sugar or super fine coconut sugar work really well. You can also use regular powdered sugar for an extra white filling.

Turmeric - Used to colour the yolks, you'll hardly taste it as we're using such a tiny amount. You can also use yellow food colouring but I prefer to use natural ingredients.

Vegan Chocolate - You can use vegan 'milk' or dark chocolate for your eggs. Personally I love dark chocolate so that's what I've used, but if you want eggs closer to traditional Cadbury Creme Eggs in flavour, I would use milk chocolate.

Is coconut butter the same as coconut oil?

Coconut butter/manna is not the same as coconut oil. Coconut butter is made from the flesh of coconuts and is a thick, creamy paste (that will get a little runny when heated). Meanwhile, coconut oil is hard when chilled and very runny when heated. The two products are quite different won't create the same results.

You can buy coconut butter in many supermarkets and health food stores.

How to make vegan creme eggs

1) Add cashews and hot water to a high speed blender. Blend for 30 seconds or until mixture is completely smooth and creamy. Set aside.

2) In a double boiler (or a saucepan on a VERY low heat), gently melt coconut butter/manna until runny.

3) Remove from heat and mix blended cashew cream into coconut butter, along with sugar and vanilla (if using). Separate 2 tablespoon of the cream filling out into a small bowl and mix with powdered turmeric to create 'yolk'.

4) Refrigerate both fillings for 20 minutes to allow cream to thicken slightly.

5) Using kitchen towel, grease silicon moulds lightly with unflavoured oil to make eggs easier to remove.

6) Break chocolate into small pieces and melt in a double boiler (or saucepan on a VERY low heat again) on the stove, stirring frequently. Remove from heat.

7) Using a pastry brush, coat inside of each mould evenly with melted chocolate.

8) With a flat knife, scrape across the edge of each mould immediately after coating it to give a flat finish (this will make it easier to join egg halves together later on). Place moulds in freezer for 10 minutes to set chocolate, meanwhile return remaining bowl of chocolate to double boiler to ensure it stays melted.

9) Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in freezer for 5 minutes between applying each layer.

How to assemble eggs

10) Take moulds from fridge and gently remove chocolate eggs. Fill each egg half with the regular cream filling (about 1 heaped tsp), then add a small dollop of turmeric cream on top in the centre. Do not overfill.

11) Dip knife in boiling water, then run it along the edge of two of the egg halves to melt the chocolate. Quickly sandwich them together.

12) Repeat with all remaining egg halves. Store eggs in the fridge to set.

Expert Tips

Keep your knife in a cup of boiling water when assembling eggs - this will ensure it stays hot enough to melt the chocolate. Also keep some paper towel on hand to wipe the knife clean after each use.

Don't let chocolate get too hot - You want it melted but not too hot, as this can melt previous layers of chocolate each time you add a new one. I tend to remove my chocolate from the heat and let it sit on the counter a couple of minutes so it can cool.

Don't expect perfection - Homemade creme eggs can be fiddly. Remember that, and enjoy the process of making them as well as the outcome. If any of your eggs crack a little or don't join together perfectly, that's ok. Just enjoy them for what they are!

Make them into egg halves - If you're struggling to join the chocolate eggs together, why not keep them as halves? They still look really cute that way (see images) and taste just as good.

How to store vegan creme eggs

Store these chocolate eggs in an airtight container in the fridge for up to one week. I do not recommend freezing them.

(Note: they probably won't last this long! When I make them they last about 2 days max before being eaten.)

FAQs

More delicious chocolate recipes

Chocolate Eggs with Raspberry Cream

No Bake Black Forest Cake

Chocolate Orange Tart

No Bake Snickers Bars

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5 from 50 votes

Vegan Creme Eggs

Looking for easy vegan Easter chocolate? These Vegan Creme Eggs are made with just five ingredients but taste incredible. Great as a dairy free alternative to Cadbury eggs.

Prep Time1 hour hr 30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American, british, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan

Servings: 8 small eggs

Calories per serving: 170kcal

Author: Elizabeth Emery

Special Equipment

• High speed blender (like a Vitamix)
• Pastry brush
• 16 x small silicon half-egg moulds (each egg should be approx. 2" long)

Ingredients

Cream Filling

• ½ cup cashews
• ¼ cup coconut manna/butter
• 2 tablespoon very fine (powdered) coconut sugar, date sugar or regular sugar - use as light coloured as possible as this will colour the creme filling
• ½ teaspoon vanilla essence (optional)
• ¼ teaspoon powdered turmeric

Chocolate Eggs

• 1 100g bar vegan dark or milk chocolate (make sure to use sugar-free if you want this recipe to be free of refined sugar)

Extra

• Oil, to grease moulds

Instructions

Filling

• Add cashews and ½ cup hot water to a high speed blender (the hot water helps to blend the cashews).
• 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 pan from heat and mix blended cashew cream into coconut butter, along with sugar and vanilla.
• Separate 2 tablespoon of the cream filling out into a small bowl and mix with the powdered turmeric to create the 'yolks'.
• Refrigerate both fillings for 20 minutes to allow cream to set and thicken slightly.

Chocolate Eggs

• Using kitchen towel, grease silicon 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. Remove from heat.
• Using a pastry brush, coat the inside of each mould evenly with melted chocolate.
• With a flat knife, scrape across the edge of each mould immediately after coating it to give a flat finish (this will make it easier to join egg halves together later on).
• Place moulds in freezer for 10 minutes to set chocolate, meanwhile return remaining bowl of chocolate to double boiler to ensure it stays melted.
• Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in freezer for 5 minutes between applying each layer - the chocolate will set more quickly now because the moulds have already been in the freezer. (Pay special attention to building up a slightly thicker layer of chocolate around the edge of each mould so eggs are less likely to crack when sticking them together.)

Assembling Eggs

• Take moulds from fridge and gently remove chocolate eggs.
• Fill each egg half with the regular cream filling (about 1 heaped tsp), then add a small dollop of turmeric cream on top. Do not overfill (the filling should be slightly lower than the edge of the chocolate shell). Flatten with a spoon.
• Dip your knife in boiling water, then run it along the edge of two of the egg halves to melt the chocolate. Quickly sandwich them together. Repeat with all remaining egg halves.
• Refrigerate assembled eggs for 10 minutes to set, then enjoy.

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Notes

Sugar - Use the finest (powdered, ideally) sugar possible as otherwise you'll end up with a gritty texture. Either date sugar or super fine coconut sugar work really well. You can also use regular powdered sugar if you want your creme filling to be extra white.

Turmeric - You can also use yellow food colouring, but I prefer to use natural ingredients where possible.

Vegan Chocolate - You can use dark or 'milk' chocolate. If you want eggs that are closer to the traditional Cadbury Creme Eggs in flavour, I would use milk.

 

TIPS:

Don't expect perfection - Homemade creme eggs can be fiddly! If any of your eggs crack a little 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!

Make them into egg halves - If you're struggling to join the chocolate egg halves together, why not keep them as halves? They still look really cute that way.

Keep your knife in a cup of boiling water - This will ensure it stays hot enough to melt the chocolate egg halves. Also wipe the knife clean after each use with paper towel.

Nutrition per serving

Calories: 170kcal | Carbohydrates: 13.9g | Protein: 2.7g | Fat: 11.7g | Saturated Fat: 7.1g | Sodium: 13mg | Potassium: 91mg | Fiber: 1.6g | Sugar: 9.6g | Calcium: 25mg | Iron: 1mg

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