Healthier Vegan Chocolate Creme Eggs better than Cadbury Creme eggs.
These Vegan Chocolate Creme Eggs are delicious dairy-free, rich and creamy alternative to Cadbury Creme eggs. Except that they are so much better in so many ways. When you byte through snappy chocolate shell it will unravel silky smooth filling that will melt in your mouth. It’s pretty incredible that this recipe it’s so moreish but requires only 4 simple ingredients. Moreover it’s free of flavourings, colorants, emulsifiers or glucose syrup unlike original Cadbury Creme eggs.
Easy 4 ingredients recipe to make delicious healthy Creme Eggs
My recipe for chocolate Creme Eggs is super easy and straightforward. Moreover, you only require 4 simple ingredients! It’s a perfect recipe to make with kids this Easter. The process of filling the chocolate shell with the creamy “egg white” and the “yolk” is so fun and engaging!
There are no kids in my little family yet tho.. But I surely enjoyed to the fullest the process of making these vegan chocolate Creme Eggs. And, without a doubt, eating them is the best reward this Easter.
You can make these vegan chocolate creme eggs sugar-free
Furthermore, they aren’t only a delicious Easter treat that will satisfy your tastebuds. But as well they are so much better for you than any store-bought candy. These vegan chocolate eggs are much lighter on sugar and the best thing, that you can regulate the amount of it to your liking! You can even make them completely refined sugar-free if that is your thing. I will cover the options for substitutions later in the blog post.
Completely Natural Vegan Creme Eggs with no colourings
Most of the healthier recipes that I saw before for Chocolate Creme Eggs used turmeric as a natural colourant. Don’t get me wrong, turmeric is a great ingredient. And we all should include more of it in our diet. But when it comes to Candy… Well, if I have no other options I will use it. However, for this Easter Treat I found the perfect ingredient for our “egg yolk”. It’s not only won’t spoil the final taste but will compliment it tremendously:)
Whipped mango creates the best “egg yolk” for out Creme Eggs
Bright and yellow like a sun itself delicious mango is my secret weapon. You can simply cut and peel the mango and puree it using hand blender. However, to make the process of filling the Creme Eggs easier I love to freeze the mango cubes beforehand. When you blend frozen ripe mango you will create the most amazing 1 ingredient tropical sorbet that luckily for us makes a delicious “egg yolk” as well.
How to make the “egg white”
For the egg white I used whipped coconut cream sweetened with condensed coconut milk. Whipped together they create light and airy, cloud like cream that tastes like paradise. Moreover, combination of coconut and mango is heaven. This delicious filling wrapped in luxurious chocolate will create the best Creme Eggs for the Easter feast.
Coconut whipping cream and condensed coconut milk are from Nature’s charm, I love this brand because their products work every single time without a fail!
As promised, here are the options for substitutions.
* Although I highly reccomend trying the recipe as it is because it creates the best Chocolate Creme Eggs.
If you don’t have ripe mango. You can substitute it with
- ripe frozen pineapple
- ripe frozen bananas+ few goji berries to make it yellow
If you can’t get Coconut Condensed milk. You can use
- Agave syrup
- maple syrup
- the powdered sugar of your choice
- few stevia drops
Vegan Chocolate Creme Eggs/dairy-free Easter treat
- 320 g coconut whipping cream refrigerated
- 40 g coconut condensed milk
- 120 g cubed ripe mango
- 280 g dark chocolate
- Peel, cut and freeze mango for a few hours or the night before( skip if using already frozen mango)
- Melt the 2/3 of the chocolate over double broiler (Place the empty pot on top of the pot with the boiling water, making sure that the bottom of the empty pot is not touching the water. Place the chocolate in the empty pot and allow it to melt) When the chocolate is fully melted, remove the pot from the heat and stir in the remaining chocolate. The residual heat from the melted chocolate will melt the new portion of chocolate. This is called tempering:)
- With the pastry brush create the chocolate shell(as shown on the video) Refrigerate for 5-10 minutes and repeat the process. This will create thicker sturdier shell for your chocolate egg
- While you wait for the first layer of the chocolate to melt you can make the creme filling.
- Open the refrigerated can of coconut cream and scoop out only thick and creamy part Transfer the cream to the bowl and whisk it adding condensed coconut milk gradually until stiff peaks form.
- Blend the mango cubes with a touch of coconut cream if needed until smooth.
- Remove the chocolate shell from the mold and fill 2/3 of it with coconut cream.
- With the spoon press down the middle pushing the coconut cream towards the edges of the shell
- Add the spoonful of blended mango to the middle and continue with the rest of the chocolate shells
- When all the chocolate shells are filled, add little bit of chocolate to the edges and seal two sides of the egg together Refrigerate till needed
- P.S. If I don’t plan to eat them the next day I store them in the freezer and just take as many as I need 15 minutes prior eating