All your Easter chocolate treats and sweets are sorted in the form of these vegan creme eggs. They taste uncannily like the original Cadbury's version, but this CopyCat creme egg recipe is made without dairy or eggs!

These mini Easter eggs are basically a scaled-down and simplified version of my giant creme egg recipe. You only need a handful of ingredients to make them and trust me, they are so worth it.

homemade cadburys creme eggs on a metal tray.Pin

What's inside a creme egg?

Creme eggs are traditionally filled with a sweet gooey white fondant filling and a "yolk" center that's dyed with food coloring. They are super sweet and have ingredients like invert sugar syrup. They also contain dairy and eggs making them unsuitable for vegans. Let's fix that!

What to expect from this recipe:

  • Uses just 5 main ingredients
  • Easy to make
  • Eggless and dairy-free
  • Gluten-free
  • Use natural food coloring in the form of turmeric
  • Perfect for Easter
  • Homemade alternative to store-bought Easter eggs

Ingredients needed

ingredients to make cadburys cream eggs on a metal tray.Pin

Ingredients and possible substitutions

  • To keep these vegan crème eggs tasting as close as possible to the originals I recommend using vegan milk chocolate. But you can totally use dark chocolate or vegan chocolate chips if preferred, they will be just as tasty. You can also try making vegan milk chocolate at home to create Easter eggshells.
  • Sweetened condensed coconut milk: I always use Nature's Charm sweetened condensed coconut milk, as it's truly the best one on the market. If you'd prefer, you can also make vegan condensed milk at home, like shown in my giant creme egg recipe.
  • Powdered sugar: As creme eggs are filled with fondant, they are pretty sweet. So we're using some powdered sugar (that's icing sugar if you're Irish like me!) to mimic some of the sweetness found in the fondant filling. You can absolutely leave out the powdered sugar if you already find the vegan condensed milk sweet enough, this will result in a slightly runnier center.
  • Turmeric: Don't worry, you won't be able to taste the turmeric at all as the recipe calls for a minimal amount. Luckily, turmeric adds a good punch of color so you only need to use a tiny bit and still get that beautiful bright yellow yolk center for the vegan cream eggs!
  • Vanilla extract: This is the main flavor for the dairy-free creme egg filling, you can use vanilla bean paste too if you don't mind having vanilla-speckled yolks.
  • Sea salt: This ingredient is optional, but I do find that it takes the edge off the sweetness and really compliments and enhances the chocolate flavor.

How to make vegan creme eggs

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Make the chocolate shells

Melt the vegan chocolate over a bain-marie (double boiler) giving it a stir every so often to help it to melt evenly. You can also melt it in the microwave if preferred, in 20-second intervals, just be careful not to burn the chocolate. You can also choose to temper the chocolate to give it a shiny finish, for which you'll find instructions further down this post.

Next add a tablespoon of melted chocolate into the Easter egg mold, using a pastry brush to distribute it so the chocolate covers all sides of the mold cavity.

Next, tip the molds over a tray lined with parchment paper and allow the excess chocolate to drip out of the molds. You can gather the leftover melted chocolate and reserve it for later.

Using a pallet knife, sweep across the top of the filled molds to remove any excess chocolate that may have overflowed. Pop the chocolate eggs in the freezer to set while you prepare the creme filling.

Make the creme fillings

Add the filling ingredients (in this case the sweetened condensed coconut milk, powdered sugar, vanilla extract, and sea salt) to a medium bowl. Whisk them thoroughly until smooth.

For the yolk center, spoon some of the creme filling into a small bowl and mix in a quarter teaspoon of ground turmeric.

Assembling the creme eggs

Transfer the fillings into 2 separate piping bags, cutting the end tips off from each bag. To create the "egg" center, first, pipe some of the white filling mixture into each chocolate cavity.

Follow that with piping some of the yellow yolk mixture into the center of each filling. Then top it off with more of the white filling.

Lastly, cover the eggs with the remaining melted chocolate before placing them back in the freezer to set completely.

Optional garnish

Once the eggs have been set, remove them from the molds. If desired, you can decorate the vegan creme eggs with a drizzle of melted chocolate and some flaky sea salt.

homemade cadburys creme eggs on a metal tray.Pin

how to temper chocolate

I'd advise tempering the chocolate (if you have the patience!) to help get a nice shiny finish. The seeding method is an easy (although I'll admit quite time-consuming) way to do that. You just need a candy thermometer to make sure you hit all the right temperatures. If you can't be bothered to temper the chocolate, you can just melt it over a double boiler (bain-marie).

  1. Roughly chop the chocolate into small pieces and separate one-fourth from the rest set aside.
  2. Add the remaining three-fourths of chopped chocolate to a bain-marie (water bath). Place your candy thermometer into the center of the chocolate, and heat to 55°C (131°F). Remove from the heat
  3. Separate out one-third of the melted chocolate and set it aside.
  4. Add the one-fourth of chopped chocolate that had been set aside to the bowl with the remaining melted chocolate and stir. Place your candy thermometer into the bowl and continue to stir until the temperature reaches 28°C (82°F).
  5. Add the melted chocolate that had been set aside to the bowl and continue to stir until the temperature comes back up to 31°C (88°F).
  6. Add a tablespoon of melted chocolate into each cavity of the egg mold. Then turn the mold upside-down over a large bowl to catch the dripping chocolate. Place in the freezer to set for 5 minutes, then repeat for a second coating.
  7. Remove the chocolate eggs from the molds so that they are easy to remove once filled later. Then sit them back loosely into the mold cavities.

Storage instructions

Store these creme eggs in an airtight container and refrigerate them. They will keep fresh for a good 10 days. I can almost guarantee you that they will not last that long though. They barely make it through a day around here!.

Recipe tips

  • Freeze your molds. If you have time, freezing the molds the night before helps the chocolate layers to set faster and thicker.
  • Use piping bags. While you can totally use a spoon to fill the vegan Cadbury eggs, I highly recommend piping bags. Piping bags will give you so much more control. It's also less messy than spooning the mixture.
  • If the chocolate you're using is quite runny once melted, you may need to use a second layer. Simply freeze the first layer of chocolate and repeat before moving on to filling the eggs.
homemade cadburys creme eggs drizzled with chocolate.Pin

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!

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Vegan Creme Eggs

5 from 9 votes
PREP TIME: 45 mins
TOTAL TIME: 45 mins
Servings: 8
PRINT RECIPE PIN RECIPE

Description

These homemade vegan creme eggs are easy to make and use just 5 main ingredients. They taste like Cadbury Creme Eggs without the dairy!

Ingredients

  • 200 g (7 oz) vegan chocolate
  • 240 g (8.5 oz) sweetened condensed coconut milk
  • 3 tbsp (3 tbsp) powdered sugar , (icing sugar)
  • 1 tsp (1 tsp) vanilla extract
  • ¼ tsp (¼ tsp ) ground turmeric
  • Pinch sea salt, optional

Instructions

  • I'd advise tempering the chocolate (if you have the patience!) to help get a nice shiny finish. The seeding method is an easy (although I'll admit quite time-consuming) way to do that. You just need a candy thermometer to make sure you hit all the right temperatures. Full instructions on tempering are included in the notes section of this recipe card. If you can't be bothered to temper the chocolate, you can just melt it over a double boiler (bain-marie) and skip to the next step.
  • Melt the chocolate over a double boiler (bain-marie). If using a microwave, heat it in 20-second intervals, being careful not to burn the chocolate.
  • Place the egg mold on a tray lined with parchment paper. Add one tablespoon of melted chocolate to each mold cavity. Using a pastry brush, coat the inside with a thick layer of chocolate, ensuring all sides are covered - the chocolate will pool in the bottom of the molds.
  • Turn the molds upside-down over the lined tray, allowing any excess melted chocolate to drip onto the parchment paper (gather and reserve this for later). Using a pallet knife, carefully sweep across the top of the molds to remove any excess chocolate. Place the filled molds in the freezer to set for 10 minutes.
  • To make the white filling, add the sweetened condensed coconut milk, powdered sugar, vanilla extract, and sea salt to a medium bowl and whisk until smooth.
  • For the yellow "yolk" filling, add 3 tablespoons of the white filling mixture along with the ground turmeric to a separate small bowl. Use a fork to mix it well.
  • Transfer both fillings to 2 separate piping bags, cutting off the bare end tips (you can also simply use a spoon to fill the molds if preferred).
  • Pipe some of the white filling into each chocolate mold. Next, pipe some of the yellow filling into the center of each mold before topping them off with more of the white mixture. Be careful not to overfill the molds and leave enough space for the final chocolate layer.
  • Finally, spoon the remaining melted chocolate over each filling to seal off the creme eggs. Place them back in the freezer to set completely for another 10 minutes. Once set, carefully remove the eggs from their molds.
  • If you have leftover melted chocolate, you can drizzle it over the eggs once completely set and sprinkle them with some flaky sea salt.

Storage

  • Store these creme eggs in an airtight container and refrigerate them. They will keep fresh for a good 10 days.

Video

Notes

How to temper chocolate

  • Roughly chop the chocolate into small pieces and separate one-fourth from the rest set aside.
  • Add the remaining three-fourths of chopped chocolate to a bain-marie (water bath), place your candy thermometer into the center of the chocolate, and heat to 55°C (131°F). Remove from the heat
  • Separate out one-third of the melted chocolate and set it aside.
  • Add the one-fourth of chopped chocolate that had been set aside to the bowl with the remaining melted chocolate and stir. Place your candy thermometer into the bowl and continue to stir until the temperature reaches 28°C (82°F).
  • Add the melted chocolate that had been set aside to the bowl and continue to stir until the temperature comes back up to 31°C (88°F).
  • Add a tablespoon of melted chocolate into each cavity of the egg mold and turn the mold upside-down over a large bowl to catch the dripping chocolate. Place in the freezer to set for 5 minutes, then repeat for a second coating.
  • Remove the chocolate eggs from the molds so that they are easy to remove once filled later - sit them back loosely into the mold cavities.

Recipe tips

  • Freeze your molds: If you have time, freezing the molds the night before helps the chocolate layers to set faster and thicker.
  • Use piping bags: While you can totally use a spoon to fill the creme eggs, a highly recommend piping bags as you will have so much more control. It's also less messy than spooning the mixture.
  • Runny chocolate: If the chocolate you're using is quite runny once melted, you may need to use a second layer to create the chocolate shell. Simply freeze the first layer of chocolate and repeat before moving on to filling the eggs.

Nutrition

Calories: 226kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 2mg | Fiber: 2g | Sugar: 29g | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
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