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homemade cadburys creme eggs on a metal tray.

Vegan Creme Eggs

These homemade vegan creme eggs are easy to make and use just 5 main ingredients. They taste like Cadbury Creme Eggs without the dairy!
Course occassion, Snack
Cuisine British
Diet Gluten Free, Vegan, Vegetarian
Prep Time 45 minutes
Total Time 45 minutes
Servings 8
Calories 226kcal


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


  • 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 an egg mold with 2.5" cavities on a tray lined with parchment paper. (see notes) 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.


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



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 Notes

  • I use this egg mold, but you can also use a similar 2.5-3" cavity silicone mold.
  • 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.


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