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Vegan creme eggs on baking tray with cocoa powder.
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5 from 80 votes

Vegan Creme Eggs

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 10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American, british, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 8 small eggs
Calories: 170kcal
Author: Elizabeth Emery

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 sugar (I like coconut or date sugar) - use as light as possible as this will colour the filling
  • ½ teaspoon vanilla extract (optional)
  • ¼ teaspoon powdered turmeric

Chocolate Eggs

  • 1 100g bar vegan dark or milk chocolate or vegan chocolate chips
  • Oil, to grease moulds

Instructions

Filling

  • Add cashews and ½ cup hot water to a high speed blender. 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 cashew cream into coconut butter, plus sugar and vanilla.
  • Separate 2 tablespoon of cream filling into a small bowl and mix with turmeric to create 'yolk'. Refrigerate both fillings for 20 minutes to set.

Chocolate Eggs

  • Using kitchen towel, grease silicon moulds lightly with unflavoured oil.
  • Break chocolate into small pieces and melt in double boiler, stirring frequently. Remove from heat.
  • Using a pastry brush, coat inside of each mould with chocolate. With a flat knife, scrape across edge of each immediately after coating to give a flat finish.
  • Place moulds in freezer for 10 minutes to set chocolate, meanwhile return remaining bowl of chocolate to double boiler.
  • 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. (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 together.)

Assembling Eggs

  • Gently remove chocolate eggs from moulds. Fill each egg half with regular creme filling (about 1 heaped tsp), then add a small dollop of turmeric cream on top. Do not overfill. Flatten with a spoon.
  • Dip knife in boiling water, then run along edge of two of egg halves to melt chocolate. Quickly sandwich together. Repeat with all halves.
  • Refrigerate assembled eggs for 10 minutes to set, then enjoy.

Notes

Coconut Butter/Manna - This is NOT the same as coconut oil - don't be tempted to use it instead!
Sugar - Use finest powdered sugar possible otherwise you'll end up with a gritty texture in your egg filling. 
Vegan Chocolate - You can use vegan 'milk' or dark chocolate for your eggs. If you want eggs closer to traditional Cadbury Creme Eggs in flavour, use vegan milk chocolate.
Keep knife in boiling water when assembling eggs - this will ensure it stays hot enough to melt chocolate. 
Don't let chocolate get too hot - You want it melted but not too hot, as this can melt previous egg layers each time you add a new one. 

Nutrition

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