Oh Cadbury’s Creme Egg, how I have missed you’ve, not anymore though I’ve finally cracked it (pun intended). So I’ve not been able to tolerate dairy or eggs (and a few other things) for years now so a trip down the confectionery aisle in the supermarket can be pure torture, I managed to remake my favourite chocolate bar the Double Decker a while back and plan to make a dark chocolate Bounty too (although I have made this Aussie favourite the Cherry Ripe Chocolate Bar)but the one seasonal treat I’ve missed is the humble Creme Egg. While I think of it, is it just me or does it seem to be shrinking each year, carry on at this rate and it’ll be the size of a mini egg before long.
My yearning for a Cadbury’s Creme Egg had faded until recently, the flames were reignited for two reasons; first they’re popping up all over the place in preparation for Easter and secondly I saw a recipe on Harriet’s blog Toby & Roo. The recipe looked straight forward and, despite the method taking me way over my messiness comfort level, I thought I’d give it a go. I asked Harriet if she’d mind me tweaking her recipe to make it vegan and she kindly let me give it a go.
THAT is where the similarities end…I tried the recipe with dairy free and vegan alternatives and it just wasn’t quite the real deal, the fat content was off and the texture not right…so back to the drawing board I went. I was going to make a Vegan Creme Egg come what may!
It took me a couple of attempts to get the method right but after checking the ingredients on a box of Creme Eggs I worked out where I was going wrong, it was the fat and sugar content. I had a Back to the Future bump on the head moment and hey-presto once I’d got the method in the right order to prevent crystallising the sugars, there it was; my first Creme Egg in years!
Can I make these Vegan Creme Eggs in different sizes?
The ones I’ve made are HUGE! I’ve added a link for the moulds I used below to make your life easier! This recipe makes 4 HUGE Creme Eggs but there are moulds of a similar price that are smaller so you could make 8 smaller eggs.
At this point I’d like to introduce the other Free From Gang members who have produced Easter recipes for our #FreeFromEaster collaboration, however, if you search the hashtag now you’ll be able to see each year’s recipes from 2017 onwards.
Presenting the Free From Gang with #FreeFromEaster
Bliss Balls: The Hot Cross Bun Version by Vicki at The Free From Fairy (GF, DF, Ve)
Hot Cross Buns by Kate at Gluten Free Alchemist (GF)
Super Simple Easter Smoothie Pops by Carly at Facepaint & Flavour (GF, DF, EF, NF, Ve)
Easter Bunny Biscuits by Emma at Free From Farmhouse (DF, EF)
Easter Crispy Cakes by Nathalie at The Intolerant Gourmand (GF, DF, Ve)
Mini Egg cookies by Sarah at Gluten Free Blogger (GF)
20 Gluten Free Easter Cakes by Jenna at A Balanced Belly.
Healthier chocolate rice krispie nests by Mandy at Sneaky Veg (GF, DF, NF, EF, Ve)
Healthy Strawberry Puree with Coconut Yoghurt for Kids by Eva at The Healthy Tart (GF, Ve, DF)
Midge at Peachicks Bakery
Other Chocolate Bars and Biscuits made Gluten and Dairy Free
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Homemade Vegan Creme Egg how-to Video
Supersize Homemade Vegan Crème Egg Recipe
Supersize Homemade Vegan Crème Egg
Ingredients
- 150 ml dairy free milk
- 100 g caster sugar
- 1 tsp vanilla extract
- 800 g icing/confectioners sugar
- 20 g coconut oil melted
- 300 g dairy free ‘milk’ chocolate I used moo free
Instructions
To make the cream filling
- Add the milk and caster sugar to a saucepan and gently heat until the sugar crystals have melted.
- Add the vanilla extract and remove from the heat.
- Using a whisk to briskly mix in the icing sugar (do it in a couple of stages or else you’ll end up with icing sugar clouds!)
- Once the egg cream is smooth add the melted coconut oil and whisk quickly to combine.
- Pour 150ml of the white cream into a jug and add yellow/orange food colouring to achieve the egg yolk colour you desire.
To make the chocolate egg shell
- Gently melt the chocolate, and pour into 8 halves of your egg shell mounds.
- Tip the moulds to tease the chocolate to the edges of each half shell, you may need to use a teaspoon to finish this process. Put the left over chocolate to one side, you’ll need this to seal the two halves together.
- Pop the moulds onto a baking sheet and put in the fridge for 15 mins
- Remove from the fridge and pour the white cream into each half shell leaving 5mm gap before the top of the shell, then add the yellow to the centre of each shell, I used a small jug to do this, using teaspoons is just as effective.
- Return to the fridge for 15 mins for the cream to set.
- Pour the remaining melted chocolate into a piping bag (I use a sandwich bag and cut a tiny corner off) Remove the moulds from the fridge and gently tease the shells out of their casing, if you have any rough edges use a pair of kitchen scissors to cut these off.
- Pipe the remaining melted chocolate around the edge of each shell and gently press each half together. Wipe away any excess chocolate that oozes from the egg join.
- Pop into the fridge one last time to harden the seal.
Nutrition
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Could I substitute soy milk for any other milk? Also, if I can’t find caster sugar in my small town, will the texture not be quite right?
Hello Lacey, you can sub the soy milk for ‘normal’ milk or another, I would avoid rice milk as this may be too watery. Regarding caster, you have two options, use granulated and just make sure the grains have melted or take that granulated and blitz it in a blender or smoothie maker. Actually, TOP TIP, I do this to make icing sugar – it really works. Have fun making these, I know I do. Rebecca x
The only thing better than a creme egg is a giant creme egg! I love this idea!
Yeah Baby!
Millie says this is AMAZING and look exceptionally good! Its definitely on her list of recipes to try! #CookBlogShare :)
It’s a sit down job to eat one in one go but believe me, I do – and it’s worth it hahaha
Wowsers these look amazing!!! Saved this recipe and definitely trying – bring on Easter!!!
Wow, this looks truly eggcellent! I’m so impressed, making creme eggs is way outside my comfort zone, though I’m sort of keen to give it a go now I’ve seen yours. Your chocolate is so beautifully shiny too. In fact your photos are ace.
Pinned.
What a great idea, my kids would love these!
My friend has had to go dairy free and gluten free for medical reasons recently and was really sad about not being able to have creme eggs this easter season. I’m going to try making these for her as a surprise and I’m sure she’ll be so so so happy, so thank you for this recipe!!!
I love this Katherine, literally grinning ear to ear right now – hope you and yours are all safe and well at this time xx
Awsome blog! I am loving it!! Will be back later to read some more. I am bookmarking your feeds also.
I am so impressed with your eggs. They look super professional and such shiny chocolate. I haven’t had a creme egg for a long time. I find them too sweet these days, but I’m very tempted to try one of yours.
I’m so impressed. A few years back I worked on a magazine partwork Something Sweet and i made many versions of classic sweets but I was always dreading being asked to make cream eggs as I really didn’t have a clue where to start . Perseverance like yours and i probably would have cracked it too but I was so glad they didnt ask me to make them. But you have gone a step further and made vegan cream egg which is so impressive
Oh my. I LOVE Creme Eggs. Heavenly. Love your photos, fabulous x
These look absolutely incredible – even the texture looks spot on, I’m incredibly impressed!
Thank you Victoria :-)
Ooh you clever lady! I absolutely love this Rebecca, and have often wondered how on earth they can be made at home … and now I know! :-) Thanks so much for linking up with #BakingCrumbs,
Angela x
The more I make the quicker and easier they get, I can’t believe I’d waited until now to create them!
Wow, these look amazing, I am utterly impressed. I didn’t think that you could make these at home.
Thank you Eva….I was a woman on a mission!
I think I’ve said it before but there’s only one word for these vegan creme eggs – EPIC! Love this so much Rebecca.
I agree Mandy hahaha
How many days in advance would you recommend starting the eggs? How well will they last in the fridge?
Once out of the fridge and left at room temp you’ll loose the shine on the chocolate after 48hrs, however, the texture of the egg shell changes very little. If planning on giving them as gifts I would personally make the eggs (this recipe makes 4 large eggs and I bought two moulds) and then close them in the silicone moulds in the fridge until ready to wrap them in foil or clear ‘florists’ cellophane. this way you’ll retain the lovely shine. Good luck and let me know how you get on John :-)
Beautiful! I’m adding this to my to-do list. I hope it will turn out as good as yours. Thanks for sharing.
Aw thank you Kimberly, it’s really not that difficult…Just a wee bit fiddly at points!
Wow, simply wow! I have been sampling some very, very nice gluten free and vegan eggs available to buy but when I saw this picture I though . . . . how on earth have I missed this?!
That picture is stunning too.
For anyone less inclined to prepare this masterpiece I reckon the next best thing is a KamAlive Cream Egg but . . . . I’d trade two of those for one of these! Okay three. Four? :-P
Haha, I love your comments Benjamin, it’s so refreshing to have someone actually get into the vibe of commenting and not opt for the classic ‘Wow, looks great’! Bet you’re a chatter box in real life (me too) And than you for your kind words on my photography…you wouldn’t have said that this time last year haha, it’s a talent I’ve had to work on! ;-)
What a great idea ?
These are such an awesome idea! Steve would love these, might have to make him some!! x
You must! he’ll thank you for it ;-)
You must, he’ll love them!
They look epic!
wow! I watched your video Fb tab other night and it was great.I always wondered how the fondant centre could be made. Your chocolate is so glossy too.These are just fabulous, just like you for creating them, and being able to enjoy creme eggs again x
Thank you Jenny what a lovely comment to leave, I’m beaming with pride right now xx
Wow these look seriously delicious! Cadbury’s Creme Eggs are one of my favourite treats so I fully empathise with your sadness at not being able to have them. Congrats on finally concocting a recipe that works! #blogcrush
P.S. just a friendly reminder to add our blog badge or a text link. Thank you :) #blogcrush
Crikey Lucy! Sorry, usually good at this, thanks for the nudge #blogcrush xx
Thank you Lucy, it was one of those situations where I refused to be beaten…I keep cracking egg jokes, don’t mean to hahaha!
Well…. what can I say? I am blown away with these. How very very clever! But if anyone was going to manage a vegan creme egg, it was going to be you! SO impressed x The video is fab too.
Now you need to make a small version! x
haha, well if I can do an egg free scotch egg then I guess this was inevitable … I’m a sucker for choosing huge tasks, although to be fair this turned out to be quite simple…after 5 failed attempts hahaha xxx
WOWEEEE!!! These look amazing. Well done for persevering and getting it right in the end. They look amazing :-D Eb x
Thank you Eb, it was definitely worth the effort…bit I have eaten to many now!!!
Hey Rebecca!! :) I am one of the co-hosts this week for Fiesta Friday, so I am heading around to everyone’s blogs to check out their exciting Fridays! What a neat dessert! Honestly, I thought it was an egg dipped in chocolate and I was a little weirded out haha but it clearly is not!
Thanks for sharing and being apart of Angie’s Fiesta Friday :)
Haha that’s hilarious! Someone else who has an allergy to eggs said it was too realistic and it scared them! Thanks for popping by xx
Sheer genius Becca! Oscar wants to try these so I think we’ll be doing so in the next few weeks.
Wonderful Laura, let me know how you get on xxx
This looks seriously impressive, hard to believe it’s actually made at home, and with so few ingredients! It’s now part of my Easter pinterest board collection:)
Thank you Monika, it’s often the recipes with the fewest ingredients that impress, love the simplicity…oh, then there’s actually making it but we can brush over that ;-)
These look fantastic and well done for persevering and getting the recipe right in the end. As others have said, I’m not sure I’d have had the patience or determination! Thanks so much for sharing with #CookOnceEatTwice
Thank you Corina…what I’m getting from the comments is that I must be really, REALLY stubborn hahaha. Thank you for having me on your awesome linky, can’t wait to link again soon #CookOnceEatTwice xx
You’re a genius, my lovely friend! I was so impressed by these today. I can’t stand the original Cream Eggs, but yours actually tasted nice! I love your determination and the fact you attempted it several times (I would have given up!) before achieving the perfect vegan treat! Thanks for joining in with #FreeFromFridays.
Thank you Mel, I can be quite stubborn at times haha. I’m honoured you liked it despite your aversion to the real deal x
Seriously you are flippin’ awesome lady! This is so very very clever! I would never even think about making my own but why not?! Now, can I make them refined sugar free?! Ha ha!!
Thank you Vicki, I was adamant that I wasn’t going to go another year without a Cream Egg…I’ll be sick of them soon hahaha!