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Growing up, I always looked forward to getting a Cadbury Creme Egg in my Easter basket each year. I loved how the sugary fondant-filling looked like the inside of an egg!
This year, I attempted to make my own version of these popular candies, without the use of corn syrup or artificial food coloring.
In fact, this all-natural version calls for just five ingredients and can be whipped up in a matter of minutes! The filling is a simple mix of coconut butter, raw cashew butter, and maple syrup (or honey, if you prefer), with a touch of turmeric to create the signature yellow-colored centers. Covered in melted dark chocolate, these eggs can be served at room temperature for an authentic copy-cat, complete with a soft and fondant-like filling.
Best of all, these eggs can be easily customized to suit your taste. The following recipe isn’t as shockingly sweet as the store-bought variety, but since there’s no baking involved, you can taste-test the filling along the way and adjust the sweetness as you see fit.
These chocolate-covered “eggs” are practically fool-proof!
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Easy Cadbury Creme Eggs (Vegan- & Paleo-friendly)
Makes 8 pieces
Ingredients:
1/4 cup coconut butter (homemade or store-bought), at room temperature
1/4 cup raw cashew butter
2 tablespoons pure maple syrup (or honey)
1/4 teaspoon turmeric
1 cup 70% or darker chocolate chips
Directions:
Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the 1/4 teaspoon of turmeric. Stir well to mix, creating the yellow “yolk” filling.
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Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with– in that case, just place it on the counter until it starts to come to room temperature again.)
To create the egg filling, scoop 1 tablespoon of the white filling into the palm of your hand, roll it between your hands to create a ball, and then press it into a flat circle. Scoop 1/2 teaspoon of the yellow filling and place it in the center of the white filling, as pictured below.
Wrap the white filling around the yellow filling, and roll it into a ball again, as pictured above. Repeat with the rest of the mixture, creating about 8 small “eggs.” Place in the freezer to set until firm.
To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly, thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.
These eggs can be stored at room temperature for several hours, but if you don’t plan on serving them until the next day, I’d recommend keeping them in the fridge overnight so they don’t spoil. Enjoy chilled or at room temperature!
Ingredients
- 1/4 cup coconut butter (homemade or store-bought), at room temperature
- 1/4 cup raw cashew butter
- 2 tablespoons pure maple syrup (or honey)
- 1/4 teaspoon turmeric
- 1 cup 70% or darker chocolate chips
Instructions
- Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the 1/4 teaspoon of turmeric. Stir well to mix, creating the yellow "yolk" filling.
- Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with-- in that case, just place it on the counter until it starts to come to room temperature again.)
- To create the egg filling, scoop 1 tablespoon of the white filling and roll it between your hands to create a ball, then press it flat. Scoop 1/2 teaspoon of the yellow filling and place it in the center of the white filling, as pictured below.
- Wrap the white filling around the yellow filling, and roll it into a ball, as pictured above. Repeat with the rest of the mixture, creating about 8 small eggs. Place in the freezer to set until firm.
- To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly, thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.
- These eggs can be stored at room temperature for several hours, but if you don't plan on serving them until the next day, I'd recommend keeping them in the fridge overnight so they don't spoil. Enjoy chilled or at room temperature!
Nutrition
Notes:
- If you don’t want to use coconut butter, you can replace it with more cashew butter instead, but the filling will be significantly more tan/brown in color, making the yellow-colored yolk less noticeable.
- I use dark chocolate chips in this recipe so that the eggs can be served at room temperature, but if you’d prefer a homemade chocolate coating, try using this recipe instead, and serve the eggs directly from the fridge.
- You can use another type of nut or seed butter, if you prefer, but the color and flavor will be affected.
Enjoy!
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Reader Feedback: Are you a fan of Cadbury Creme Eggs? Do you have a favorite Easter candy?
WOW!! I’ve been hoping to find a recipe for a vegan version of these! Definitely going to attempt it this weekend! Creme eggs have to be the one thing I miss the most since going vegan. Thank goodness I found this!
Just made a batch of these little balls of heaven! So much better than the processed ones from Cadbury. Megan I have been following your site for ten months and make one of your recipes every day. Thank you so much for knowledge and recipes,you are amazing.
Just made these and I found that combining the coconut and cashew butter made the “white part” of the egg too dark. I just blended coconut butter and maple syrup to make the outer layer. Regardless, it turned out wonderfully as all your recipies always do. I love your website and appreciate the care and thoughfulness you put into your posts. Thank you so much.
I never liked those eggs. Even as a kid, I could never finish an egg. But these sound super yummy! I just made a batch of coconut butter. Perhaps I should try these…
Thanks as always for another awesome recipe.
These are really neat :0). Thank you for sharing them!
You deserve an award for this. You’re a genius in my book.
Which brand of dark chocolate chips do you use? I cannot find any that are allergen free. I can only find milk chocolate chips from Enjoy Life.
Wow! So creative!
Awesome idea! Such a fun way to introduce family and friends to raw desserts for Easter. Thanks for sharing this!
Awesome!! Thank you :). You are really cool!