Homemade Vegan Creme Eggs with rich chocolate & a sweet, creamy fondant filling & a yellow 'yolk'. A copycat version of that oh-so-popular Easter treat from Cadbury!
Did you grow up eating Cadbury Creme Eggs? I know I did and I loved them in my pre-vegan days so I just had to recreate them! I am more than happy with the result. They taste very close to how I remember traditional Cadbury Creme Eggs tasting.
There is rich chocolate filled with a thick, white fondant and a lovely yellow yolk coloured with turmeric. You can taste the turmeric a little bit, but barely, and I would much rather that than use food colouring of any kind. But, if you wanted to, you could omit it and use a tiny drop of yellow food colouring, or just leave your fondant all white.
Although I am totally happy with the taste and texture in this recipe, I am not 100% happy that they didn't actually turn out fully egg shaped. I tried but I couldn't do a neat enough job.
To make the two halves, fill them adequately then stick them together neatly was just too faffy for me and I gave up after many failed and ugly attempts.
I also didn't want the recipe to end up being so difficult to make that it put you off. Making half eggs is much, much easier. Plus it means you can eat two!
How to make homemade Vegan Creme Eggs
(For detailed measurements and instructions, see the printable recipe card).
- Step 1 - Melt some chocolate and use a teaspoon to swipe it around your egg mold, then freeze until hard (it only takes a few minutes)
- Step 2 - Mix up the filling ingredients in a bowl then spoon some filling out into another bowl and add the turmeric to make it yellow
- Step 3 - Dollop some white filling into each chocolate case
- Step 4 - Dollop some yellow into the middle of each
- Step 5 - Cover with a bit more white filling
- Step 6 - Freeze for a few minutes again, then add a layer of chocolate over the top and allow it to set before devouring!
Storage
Keep your vegan creme eggs in the fridge for up to a couple of weeks, or in the freezer for up to 3 months. The filling doesn't freeze solid. It just gets a little firmer and a bit chewy so you can eat them straight from the freezer.
Possible variations
The brown rice syrup in this recipe helps give the fondant the correct texture. I use Lundberg Organic Brown Rice Syrup. You can usually find it in the baking aisle of the grocery store. If you can't find it you can sub it for golden syrup or corn syrup as they both have similar textures. You can also omit it completely but the filling will be a little thinner and not have quite the same consistency as a regular creme egg.
The turmeric flavour in the "yolk" is very mild, but if you'd rather not use it you can replace it with a tiny bit of yellow food colouring, or just skip the yellow yolky bit and just use the white fondant filling instead.
Hungry for more?
For more Easter recipes, check out these great options:
Vegan Creme Eggs
Author:
Ingredients
- 1½ cups / 250 grams chocolate chips
- 1½ cups / 150 grams natural powdered sugar
- 2 tablespoons brown rice syrup see recipe notes for subs
- 1 tablespoon melted coconut oil use refined coconut oil if you don't want a slight hint of coconut
- 20mls / 1 tablespoon + 1 teaspoon non-dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground turmeric
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Start by gently melting the chocolate. The easiest way to do this is to simply place a bowl over a pan of simmering water. Be sure that the bowl doesn't touch the water. You can use a microwave but it's so easy to spoil the chocolate this way that I tend not to. Plus I think it becomes smoother and glossier when melted over a pan of water.
- Spoon some chocolate into each mold and spread it around and up the sides with the back of a teaspoon. Make sure it's not too thin as the egg 'shells' need to be pretty sturdy. Leave the remaining chocolate in it's bowl, sat on top of the simmering water to keep it melted.
- Once all the molds are filled, place on a baking sheet covered in parchment paper, then put in the freezer to set.
- In a small bowl combine all of the other ingredients except the turmeric. Stir until completely smooth.
- Spoon out about ⅓ into another small bowl and stir the turmeric into it.
- By now the chocolate should 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 leaving just enough room to cover the top with another layer of chocolate.
- Once they are all almost full place in the freezer 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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Jennalynn says
I just made these and OMG they are so good! it's not as difficult as I thought it would be. I mixed it up and for the second batch, I dyed the icing sugar blue and pink and it makes the eggs fun for kids. Great recipe, thank you!!
A Virtual Vegan says
That's awesome! I am so glad you are enjoying them. You're right, they aren't as fiddly as they look and you can whip them up pretty quickly. Thank you for stopping by to leave a comment and have a lovely Easter weekend!
Britta says
Traditional chocolate has milk in it.
What kind of chocolate are you using?
A Virtual Vegan says
Almost all dark chocolate is dairy-free. I personally used organic semi sweet dark chocolate chips from my local store. If you check the ingredients of the dark chocolate chips in your local store you will find most are ok. If allergies are an issue the brand Enjoy Life is great as their chocolate is top 8 allergen free.
Alison says
Never being able to eat those yummy Cadbury eggs with the kids due to food allergies, I'm loving this recipe for Easter and have already made them several times. This is my new all-time fave. Thank you!!!
A Virtual Vegan says
I am so glad you are enjoying them Alison. This recipe has made a lot of people very happy! ????
Sarah says
Yum! I can't remember the last time I had a cadbury egg before this recipe and my kids had never gotten the chase to experience them. We loved them! Thanks for this great recipe, Mel!
kimmythevegan says
Holy moly girl - you have definitely outdone yourself with these!
"Did you grow up eating Cadbury Creme Eggs?"
Uh yes! And I was just lamenting how long it's been since I've had one. So I'll have to try these out. They sound so fun!
I'm so sorry you haven't been feeling well. Hospital trips and self-injecting medication do not sound good at all :( I really hope you are on the mend. *hugs*
A Virtual Vegan says
Thank you Kimmy. I am feeling better in myself. Still not great, but improving a bit daily. I think most people grew up eating cremes eggs. Well now we can continue! I hope you enjoy them!
Kathryn Grace says
THANK YOU! My mom loves Cadbury eggs, and I used to send her an Easter basket loaded with them. I just made these and thye turned out brilliantly. I can't wait to start gifting her with this treat once more. Sharing every which way.
A Virtual Vegan says
You are so welcome. What a lovely gift for your Mom. I hope she enjoys them! ????
Nico @ yumsome says
These are so pretty, Mel! I've never been a fan of creme eggs - far too sickly for me - but Kevin loves them. If I can find an egg mould, I'm absolutely going to make some of these for him. And he can even pretend that they're healthy! LOL!
A Virtual Vegan says
They are pretty sweet so I totally get that. They will make a lovely surprise for Kevin! Hope you find a mold. ????
Jacqueline Meldrum says
I was watching your video this morning on Facebook. They looks awesome. I don't know they'd look quite as neat if I made them however, but I might give them a go.
A Virtual Vegan says
Look closely....mine really aren't neat. Photo shop did a good job of tidying the edges and making them look a little better! ????
Mary Ellen | VNutrition says
The only thing I used to look forward to on Easter was Cadbury Cream Eggs and it's been a long 7 years without them. Sooooo excited to try these Mel!
A Virtual Vegan says
Yay! I'm so glad to fill that creme egg void for so many people!
Pretty says
love that you used turmeric instead of food colouring! These are really good and perfect that they are vegan! You have made my Easter now.
Amy Katz from Veggies Save The Day says
These look remarkably like the creme eggs I remember! I may have to give them a try. :)
A Virtual Vegan says
They taste so similar! You will love them :O)
Sarah says
Eek! My kids would LOVE these! We'll make them this week while David is home from school for spring break! Ours might end up being square, but they'll be delicious!
A Virtual Vegan says
Square eggs sound good to me. They are a fun project for kiddos to make!
Jenn says
Ooooooh, these could be so dangerous for me! I used to LOVE LOVE LOVE Cadbury Cream Eggs. I can't remember the last time I had one, but gosh I loved them so much. Can't wait to try these!
A Virtual Vegan says
You will enjoy them so much!
Letty / Letty's Kitchen says
These are absolutely stunning!
A Virtual Vegan says
Thank you Letty!
Dianne's Vegan Kitchen says
Cadbury Eggs have been one of the big things I've missed since going vegan. Thank you for this recipe!
A Virtual Vegan says
I am so glad you now have a vegan option. And they taste so similar. You will love them!