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.
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.
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 hellyeahitsvegan.com.
Vegan Creme Eggs
- Pan for melting chocolate
- Mixing Bowls
- ½ cup Corn Syrup
- ¼ cup Vegan Butter
- 1 tsp Vanilla Extract
- 3 cups Icing Sugar
- Yellow Food Colouring
- 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.
- 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.
- 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.
- 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.
- For fun, you could wrap them in some colourful foil!