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
- 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
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.
#FreeFromBBQ | #FreeFromPicnic | #FreeFromPancakes | #FreeFromEaster
FreeFromChristmas | #FreeFromHalloween | #FreeFromHarvest
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