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.
Servings: 8 small eggs
- 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
- 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)
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.
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.)
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.
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.
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.
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