Crème Eggs Recipe
These homemade vegan crème eggs are a nostalgic treat with a plant-based twist — perfect for Easter, or any time you’re craving that gooey, chocolatey goodness!
You will need
Makes 16
- 2 cups (340g) chopped dairy-free chocolate
- 1 cup (300g) dairy-free condensed milk
- 1/2 cup (110g) melted vegan block butter
- 3 tablespoons (45g) melted coconut oil, refined or unrefined
- 2/3 cup (65g) icing sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Few drops of orange food colour
Recipe: Rainbow Nourishments
Directions
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Step 1
In a double boiler over medium heat, melt the chocolate until it’s runny but thick. Pour the chocolate into a plastic or silicone egg mould and use a small spoon to spread the chocolate on the sides (a silicone mould is easier!). Set aside in the freezer to set. If your chocolate layer is too thin, repeat to get a thicker layer.
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Step 2
Add the condensed milk, butter, oil, icing sugar, vanilla and salt to a small mixing bowl. Mix until well combined. Chill the mixture in the fridge until it’s a soft scoopable consistency.
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Step 3
For the ‘yolks,’ remove about 1/2 cup of the crème mixture and mix with the orange food colour. Colour as desired. Chill in the fridge until it’s firmed up a little.
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Step 4
Using a piping bag or a spoon, fill 3/4 of each chocolate shell with the white mixture. Pipe some of the orange mixture in the centre.
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Step 5
Easier method (half eggs): Make sure you don’t fully fill each egg with the crème mixture. Pour melted chocolate on top of the half-eggs and set aside in the freezer to set. Advanced method (full eggs): Completely fill each half egg with the crème mixture and set aside in the fridge to set.
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Step 6
To assemble the full eggs, heat a small fry pan over medium heat. Carefully and briefly place the flat side of a half crème egg on the fry pan to start melting the chocolate shell. Quickly place the half crème egg on top of another half, and gently press them together. Place in the fridge to set.
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Step 7
Store the crème eggs in the fridge until ready! The filling will soften at room temperature and shouldn’t be kept outside for over 3 hours.
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Recipe: Rainbow Nourishments
