Vegan Creme Eggs - Vancouver with Love (2024)

These Vegan Creme Eggs are made with just five ingredients but taste incredible. They're the perfect Easter treat and 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 LOVED Cadbury's Creme Eggs.

Now an adult, although I still love Easter chocolate, annoyingly most of it isn't vegan (boo).

So I decided it was time to make my own vegan Cadbury Creme Eggs. (Do note, although Cadbury launched a vegan chocolate bar in 2021, most of their chocolate still isn't vegan.)

There are many dairy free creme egg recipes out there, but I wanted to create a vegan version that was easy to make and healthier. And I think I've done it!

These vegan Easter eggs use whole foods: cashews, coconut butter, coconut sugar and turmeric for their creamy center. The eggs are then smothered in rich vegan chocolate.

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

Healthier than Cadbury Eggs. Made with real 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. These homemade Cadbury Creme Eggs use cashews, coconut butter, coconut sugar, turmeric and chocolate.

Natural food colouring. No weird chemicals in these vegan chocolate eggs! The yolk is simply made with turmeric.

Ingredients & Substitutes

Cashews - Add richness to the creme egg filling. You can't easily sub these for another nut as cashews are more creamy than most.

Coconut Butter/Manna - Adds sweet creaminess to the white fondant. Note: coconut manna is NOT the same as coconut oil, and you can't use them interchangeably (see note below).

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

Turmeric - Used for the yellow filling of the yolks, you'll hardly taste the turmeric flavour as we're using a tiny amount. You could also use yellow food coloring.

Vegan Chocolate - You can use vegan 'milk' or dark chocolate for the crisp chocolate shell. Personally I love dark chocolate, but if you want eggs closer to traditional Cadbury Creme Eggs in flavour, I would use vegan 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.

Meanwhile, coconut oil is hard when chilled and very runny when heated. The two products are quite different and won't create the same results.

You can buy coconut butter/manna 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 until mixture is completely smooth. 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 in blended cashew cream, plus sugar and vanilla. Spoon 2 tablespoon of filling into a separate bowl and mix with turmeric to create 'yolk'.

4) Refrigerate both fillings for 20 minutes to thicken.

5) Using kitchen towel, grease silicon moulds lightly with unflavoured oil.

6) Break chocolate into small pieces and melt in a double boiler on the stove, stirring frequently. Remove from heat.

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

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

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.

Assemble eggs

10) 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.

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

12) Repeat with all remaining egg halves. Refrigerate eggs to set.

Check out my web story on how to make these vegan Easter eggs.

Expert Tips

Keep knife in 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 egg layers each time you add a new one. I remove my chocolate from the heat and let it sit on the counter a couple of minutes before using.

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

Make half eggs - 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!

FAQs

Easy chocolate recipes

Follow Vancouver with Love onInstagram,PinterestandFacebook!

If you’ve tried this vegan creme egg recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!