The creme egg hype usually starts well before Easter is even visible on the calendar. So we're not only going to make this a giant creme egg, but it's also completely vegan which means it's made without dairy or eggs, actual eggs that is!
Over the past couple of years, I've had a few attempts at preparing a vegan-friendly version of the famous creme egg. The original creme eggs are filled with a runny fondant mixture, which I'm pretty sure is probably 90% sugar (if not more). I've tried cutting on the sugar in the past by making them with cashew cream and coconut milk but the flavor and consistency just didn't make the cut.
So what's the secret ingredient that makes these vegan giant creme eggs the perfect replica of the Cadbury creme eggs you ask? The answer is condensed sweetened coconut milk.
What to expect from this recipe:
- Made with just 5 main ingredients.
- Easy to make.
- A dairy-free easter egg alternative.
- The perfect sweet treat or dessert for Easter.
- Giant-sized so perfect for sharing (or not!).
- Eggless and gluten-free.
- Fun Easter craft activity for the entire family.
- Great for gifting.
Coconut milk: This recipe calls for full-fat canned coconut milk which forms the base for making the sweetened condensed coconut milk filling.
Sugar: This together with coconut milk is what's used to make homemade vegan condensed milk. I normally use superfine sugar (caster sugar), but cane sugar works too.
Vanilla extract: This adds a little flavor to the creme filling of your giant creme egg.
Turmeric: For the yellow "yolk" of the creme egg, ground turmeric is used to give a vibrant color. Don't worry, you won't be able to taste the turmeric as it uses only a small amount to get the hue. You can also add some optional lemon zest for the "yolk" to give it a fresh flavor and extra color.
Vegan chocolate: Depending on your taste you can either opt for dark chocolate or dairy-free milk chocolate. Here's a recipe for vegan milk chocolate if you'd like to make a homemade version.
How to make a giant creme egg
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Tips for making the chocolate Easter eggshell
For the chocolate shell, I used store-bought vegan-friendly "milk" chocolate, which can be found widely available these days. You could also use dark chocolate, which is oftentimes dairy-free by default, just be sure to check the labels!
This recipe makes one large egg, but feel free to double or triple the quantities if you would like to make several eggs. You can also make several mini eggs or half eggs (like the pieces pictured below) instead of making the giant egg!
- Melt the chocolate over a double boiler (bain-marie.
- Use a pastry brush to coat the silicone molds with melted chocolate.
- Repeat the process until you have 3-4 layers of chocolate making a thick outer shell to house the filling.
- Freeze the chocolate eggs for 10 minutes in between each layer of melted chocolate.
How to make vegan sweetened condensed milk
You can buy ready-made sweetened condensed coconut milk (not to be confused with condensed milk) in most Asian and specialty shops, and probably some of the larger supermarkets too. Just make sure that you carefully check the label before buying to ensure that it's suitable for vegans! I recommend a vegan brand called Nature's charm.
If you can't get your hands on a tin of sweetened condensed coconut milk, not to worry! You can make it from scratch using a tin of coconut milk and some sugar.
Simply empty a 400ml can of coconut milk into a saucepan and bring it to a boil, make sure you whisk it continuously to avoid burning it to the bottom of the pan. Once boiling, turn down the heat to a simmer and add one-third of a cup of sugar of your choice. I used caster sugar, during testing I used caster sugar, as I wanted to mimic the white color of the original creme egg's filling. However, you could also use coconut sugar or brown sugar if you'd prefer, and don't mind the finished product having more of a "caramel" hue to it. I also added a half teaspoon of vanilla extract to give it a nice flavor.
Next, you'll want to let it simmer for about 45 minutes. Make sure you check on the mixture every so often and give it a good whisk to prevent it from sticking to the sides of the pan. Once ready, the mixture will have been reduced by about half. Then remove the pan from the heat and transfer the condensed coconut milk to a bowl and allow it to cool to room temperature. You can make this in advance of preparing your creme eggs, and store them in the fridge in an airtight container until you're ready to use it.
To store giant vegan creme eggs, place them in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
More vegan Easter recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 170 g (6 oz) vegan chocolate
- 400 ml (14.11 oz) full-fat coconut milk, or store bought sweetened condensed coconut milk - see notes
- 70 g (⅓ cup) superfine sugar (caster sugar), or store bought sweetened condensed coconut milk - see notes
- ½ teapoon (½ tsp) vanilla extract, or store bought sweetened condensed coconut milk - see notes
- 1 (1) zested lemon, optional
- ½ teapoon (½ tsp) ground turmeric
Sweetened condensed coconut milk (skip if using ready-made)
- To make the filling, start by making the sweetened condensed coconut milk. Add the coconut milk to a saucepan and bring to a boil, whisking continuously. Bring the heat down to a medium simmer. Add the caster sugar and whisk well. Allow the mixture to simmer for about 45 minutes until it has been reduced by half. Whisk in the vanilla extract and remove the pan from the heat.
- Allow to cool to room temperature before use, or make ahead of time and store in the fridge.
- Add ¾ of the chocolate to a heat-resistant bowl and gently melt over a double boiler. Once melted, remove the chocolate from the heat and stir in the remaining chocolate. Continue to stir until all of the chocolate has melted.
- Use a pastry brush to coat the silicone molds (2 molds to make one full-sized egg) with one layer of chocolate. Freeze for 10 minutes to set. Repeat this process until you have 3-4 layers of chocolate making a thick shell of chocolate.
- Separate out 4 tablespoons of the condensed coconut milk and mix with the lemon zest if using, and the ground turmeric to create the "yolk".
- Spoon half of the plain condensed sweetened coconut milk into each chocolate eggshell. Divide the yellow "yolk" filling between the eggshells, placing it in the center. Place back in the freezer to set for one hour.
- Gently remove the creme eggs from the silicone molds.
- To make a full easter egg, gently heat the rim of the chocolate shells with a hot knife and carefully stick two half eggs together. Use additional melted chocolate to smooth over the edges and fill in any gaps.
- Place the eggs back in the freezer for 10 minutes before serving.
- Alternatively, you can create "half eggs" by pouring a thick layer of melted chocolate over the creme fillings. This works best if you sit the chocolate shells back into the silicone mold for support.
- Place the half eggs back into the freezer for 30 minutes to set before serving.
- To store giant vegan creme eggs, place them in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
- Substitute the coconut milk, caster sugar and vanilla extract used to make homemade condensed coconut milk with store bought ready made sweetened condensed coconut milk (320g can)
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