How to Make Vegan Creme Eggs All Year Round

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How to make vegan Creme eggs all year round. I have it on good authority that there are people in existence who don’t have a sweet tooth. I know! Remarkable, isn’t it? If you are one of that rare breed, perhaps you should turn back now. This recipe is just about as sweet as it gets.

Vegan Cream Eggs

As a Vegan, one of the things that I missed the most was chocolate bars, and, for a few beautiful weeks a year, Cadbury Creme Eggs. There was just something about peeling off the foil wrapper and biting messily through thick chocolate into that tooth-achingly sweet fondant filling that was heavenly.

Last year, I read about a mad genius Vegan who had invented a cruelty-free Creme Egg! Whilst the inventor remains anonymous, there are many recipes online, all of which involve a sugar fondant filling and a crisp dark chocolate shell. They are easy to make and a great (if messy) project to get the children involved in.

A pan of melted chocolate

If you don’t have egg moulds, you can use mini cupcake cases instead. Coat the bottom of each case with some melted chocolate, leave to cool, then fill with the fondant and cover with more melted chocolate. They won’t look like much like vegan creme eggs, but will still taste divine!
This recipe was adapted from

Vegan Cream Eggs

Vegan Creme Eggs

A recipe for homemade vegan Creme Eggs
5 from 50 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Creme Eggs, Plant Based Chocolate, Vegan Chocolate
Cook Time: 3 hours
Servings: 6 Eggs (or 8 smaller ones)



  • ½ cup Corn Syrup
  • ¼ cup Vegan Butter
  • 1 tsp Vanilla Extract
  • 3 cups Icing Sugar
  • Yellow Food Colouring

Chocolate Shell

  • 107 g Dark Chocolate Chips
  • 2 tsp Coconut Oil


Make the Fondant Filling

  • Whisk together the Corn Syrup, vegan Butter and Vanilla until smooth.
  • Sift in the Icing Sugar and beat well. The mixture will be really thick.
  • Put a quarter of the mixture into a small bowl. This will be your "egg yolk". Add yellow food colouring until the fondant resembles the colour of an egg yolk.
  • Chill both bowls of fondant for at least a couple of hours.
  • Once chilled, remove the "egg white" fondant from the fridge. Get a baking sheet ready that will fit into your freezer.
  • Dust your hands liberally with icing sugar and roll the mixture into balls, they need to fit comfortably within your mould or case.
  • Flatten and place on baking sheet.
  • Remove the "egg yolk" fondant from the fridge and roll into balls, about half the size of the white and place on one "yolk" on top of each flattened circle. They will look like fried eggs! Freeze for at least an hour.

Chocolate Shell

  • To make the chocolate shell, gently melt the chocolate chips and coconut oil over a pan of simmering water.
  • Coat each of the moulds or case with a thick layer of melted chocolate and chill until set hard.
    Chocolate Moulds
  • I found that I needed to put another coating on chocolate in my mould, so check yours for thickness, and repeat if necessary.
  • Remove the fondant from the freezer. Carefully remove each "fried egg" from the tray and fold the white fondant around the "yolk" to form an egg.
  • Place one egg inside half of your chocolate moulds or all of your cases.
  • Take the unfilled chocolate moulds, paint the edge with a little melted chocolate and seal to the filled half.
    How to Make Vegan Creme Eggs All Year Round
  • If using cups, simply place your fondant egg on top of the chocolate and top with more melted chocolate.
  • Return to the fridge to set for at least another hour.
    Vegan Cream Eggs
  • For fun, you could wrap them in some colourful foil!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!
How to Make Vegan Cream Eggs

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  1. 5 stars
    This is amazing! What a perfect holiday treat for everyone to enjoy. And my husband is one of those rare breeds that doesn’t have a sweet tooth…more for me I guess.

  2. 5 stars
    This is a super-genius idea, I never thought we could make vegan eggs. I’d love to try these this Easter

  3. Lizet Bowen says:

    5 stars
    My kids saw the pictures and asked if we could make them today! we’ll give them a try this weekend.

  4. My family loves creme eggs – they’re my dad’s favourites! love that these are vegan!

    1. 5 stars
      Totally trying this later this month, thank you!!!

  5. 5 stars
    Oh wow! What a cool thing to make vegan!

  6. 5 stars
    This is awesome! I love sweets, and your recipe here I must try!

  7. 5 stars
    Oh my!! Kids would be thrilled with these chocolate eggs. What can I substitute the corn syrup with as I cannot find any here?

    1. FreyaAuthor says:

      HI Ramona! Sorry for the late reply, I only just saw this! You can use Agave Syrup instead, or honey (if not strict vegan), or golden syrup.

  8. 5 stars
    Wow!! These look amazing!! Must try for sure !

  9. 5 stars
    Excellent idea! I love how easy this recipe is and it’s perfect for Easter! They look amazing 🙂

  10. 5 stars
    These would be the perfect addition to an Easter brunch for vegans! Definitely bookmarking this [email protected]

  11. 5 stars
    These are so much fun to make for Easter!

  12. Alexandra says:

    5 stars
    Such a brilliant and clever idea! Delicious 🙂

  13. 5 stars
    These look so fun. I love cream eggs and can’t wait to try.

  14. 5 stars
    My kids LOVED these. They said they were better than the ones we get at the store.

  15. 5 stars
    These look amazing and so delicious!

  16. 5 stars
    Super yummy recipe 🙂

  17. 5 stars
    These look so cute and fun to make!

  18. 5 stars
    These are so much fun to make – and eat!

  19. Catherine says:

    5 stars
    These look AMAZING!

  20. Elizabeth says:

    5 stars
    Great recipe! We loved it!

  21. 5 stars
    I love that thanks to you, I know have a way to enjoy creme eggs again! Thanks, friend!

  22. 5 stars
    These look so good! Vegan has never been so easy.

  23. Great! What an Idea!

  24. 5 stars
    What a fun way to bring the Easter spirit with a vegan twist!

  25. 5 stars
    A great recipe, thank you so much for sharing!

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