These delicious homemade vegan chocolate eggs make the perfect addition to your Easter basket.
They are a full-sized version of my vegan creme eggs, and likewise are egg free, nut free, gluten free, and made with a tad less sugar than the original creme egg.
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🧾 Ingredients
Here's everything you need to make this decadent vegan easter egg recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Condensed Milk: You can use store-bought (I recommend Nature's Charm condensed coconut milk) or make your own condensed milk using coconut milk and sugar.
- Vanilla Extract: Adds flavor to the creme filling.
- Ground Turmeric: For the yellow "yolk" of the filling. Don't worry, you won't be able to taste the turmeric, it's just used for natural color.
- Vegan Chocolate: You can use dark chocolate or dairy free milk chocolate. Here's a recipe for vegan milk chocolate if you'd like to make a homemade version.
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🔪 Instructions
Here are step-by-step images showing how to make this homemade vegan easter egg. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Melt ¾ of the chocolate over a double boiler to 55°C (131°F) and remove from the heat. Separate ⅓ of the melted chocolate and set aside. Add the rest of the chopped chocolate to the larger amount of melted chocolate and stir until the temperature reaches 28°C (82°F). Add the reserved ⅓ melted chocolate, stir, and heat back to 31°C (88°F). Now your chocolate is tempered for a nice shiny finish!
Step 2: Use a pastry brush to brush 2-3 thin layers of chocolate into the egg mold cavities. Freeze for 5 minutes between each layer until you have the desired thickness.
Step 3: In a mixing bowl, combine the vegan condensed milk, sugar, vanilla extract, and salt if using. Whisk until smooth.
Step 4: Separate a quarter of the filling into a small bowl and mix with ground turmeric to create the "yolk".
Step 5: Spoon or pipe the white filling into the chocolate cavities.
Step 6: Pipe the yellow filling into the center of each filling and freeze for at least 4 hours until firm.
Step 7: Once the filling has set, pipe melted chocolate around the edges of each cavity and work quickly before the chocolate sets.
Step 8: Press the molds together to seal the whole eggs and place them back in the freezer for 10 minutes to set. Carefully remove them from the molds onto a parchment paper-lined tray. Use any remaining melted chocolate to seal up any gaps.
💭 Recipe Tips
Temper the chocolate. If you can't be bothered, you can skip this step, but it really does add a beautiful shine and natural crunch to the chocolate.
Add the chocolate in thin layers. This creates an even finish, giving the chocolate shell a strong structure to hold all that filling!
Dark chocolate eggs. I love milk-style creamy chocolate, but if you're a dark chocolate lover, you can use dark chocolate bars with a minimum of 70% cocoa solids.
🍽 Variations
If fondant-style filling isn't your thing, there are plenty of options to make this your perfect Easter treat:
- Peanut Butter: Mix natural peanut butter with maple syrup and sea salt like in these mini peanut butter eggs.
- Dubai Chocolate Egg: Combine 80g pistachio cream with 100g Kataifi or finely shredded filo pastry fried in a few tablespoons of vegan butter.
- Chocolate Hazelnut: Add a ferrero rocher filling with chopped hazelnuts mixed through it.
- Truffle Egg: Use the filling from these vegan chocolate truffles for a decadent chocolate filling with a hint of Amaretto.
💬 FAQs
To store these giant vegan creme eggs, place them in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
Yes! Depending on what part of the world you live in, a lot of companies now have a vegan range. Some brands include the Moo Free bunnycomb easter egg, and Booja-Booja, and Nomo who offer a variation on a vegan milk chocolate egg. Some other brands may be "accidentally vegan" if they contain a dark chocolate shell without dairy.
🐰 More Vegan Easter Recipes
You might also enjoy this collection of 20 vegan easter desserts & treats!
📖 Recipe
CopyCat Cadbury Filled Vegan Easter Eggs
Equipment
- 3x 150ml molds
Ingredients
- 220 g (7.8 oz) vegan chocolate finely chopped *note 1
- 320 g (11.3 oz) vegan condensed milk *note 2
- 5 tablespoons powdered sugar
- ½ teapoon vanilla extract
- pinch sea salt optional
- ¼ teapoon ground turmeric *note 3
Instructions
- Temper the chocolate: Melt ¾ of the chocolate over a double boiler to 55°C (131°F) and remove from the heat. Separate ⅓ of the melted chocolate and set aside. Add the rest of the chopped chocolate to the larger amount of melted chocolate and stir until the temperature reaches 28°C (82°F). Add the reserved ⅓ melted chocolate, stir, and heat to 31°C (88°F). Now your chocolate is tempered for a nice shiny finish!
- Line molds: Use a pastry brush to coat the molds with 2-3 thin layers of melted chocolate. Freeze for 5 minutes between each layer until you have the desired thickness.
- White Filling: Add the sweetened condensed coconut milk, powdered sugar, vanilla extract, and sea salt to a medium bowl and whisk until smooth.
- Yolk Filling: Separate ¼ of the filling into a separate bowl and whisk in the ground turmeric. Place both fillings in the freezer for an hour to help them firm up.
- Assembly: Once slightly thickened, stir the fillings. Transfer them to 2 separate piping bags, cutting off the bare end tips (you can also use a spoon to fill the molds if preferred).
- Divide the white mixture between the 6 half-egg cavities. Next, pipe some of the yellow filling into the center of each mold. Place in the freezer to set for at least 6 hours, or cover with more melted chocolate to keep them in "half-egg" shapes.
- Once the filling is firm, re-melt the remaining chocolate and add it to a piping bag - snip off the end tip. Working quickly, pipe melted chocolate around the rim of each egg - this will act like glue to hold the 2 halves together.
- Press the two molds together, lining the eggs up so that you have 3 full eggs. Place them back in the freezer for 10 minutes to firm up.
- Carefully remove the eggs from the mold and turn them onto a baking tray lined with parchment. Use a heated knife to gently cut away any uneven chocolate edges, and pipe melted chocolate into visible gaps.
- Storage: To store giant vegan creme eggs, place them in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
Notes
- Vegan Chocolate: I use store-bought vegan milk chocolate, but you can use this dairy-free chocolate recipe or dark chocolate if preferred.
- Vegan Condensed Milk: Using this homemade recipe or Nature's Charm is best if using store-bought.
- Ground Turmeric: You can use up to a half teaspoon for a more vibrant color.
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