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    Home » Recipes » Chocolates & Candy

    April 2, 2017 40 Comments

    Vegan Creme Eggs

    4.3K shares
    Jump to Recipe

    Those raw, healthy, extra-extra-dark, quinoa-infused, hemp-enriched, vegan chocolate what nots that are on the market are so NOT for me. This girl loves chocolate, but this girl likes the kind of chocolate that doesn't try and claim any health benefits. Yes, I like to be healthy, but when I want chocolate, I want it sugar-filled. I'm talking Vegan Peanut Butter Cups, Easy Vegan Coconut Mounds, or these Vegan Creme Eggs.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Now THAT is what I am talking about. When I want candy, I want it like this. ↑ Omnomnom.

    These Vegan Creme Eggs are just like the Cadbury Creme eggs, except they are even BETTER! For real, these are the kind of treat that you sample and your eyes pop open in surprise at deliciousness upon that first taste. They're vegan (which instantly makes them better in my book), and instead of flavourless glucose syrup (like in the store-bought version), I make mine with rich agave syrup. Then I add in vegan butter for some silky creaminess, vanilla extract and a pinch of salt to hit all of those taste buds. SO much yum.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    And don't you just love all the pretty Easter colours?

    I admit these eggs are time-consuming and can be a little tricky to make, so I gave you two options here to make your life easier. You can either decide to use a chocolate egg mold (which is the trickier and more time-consuming approach), or you can decide to shape the eggs by hand, for an easier and quicker method. Either way, these vegan chocolate creme eggs are Easter bunny approved.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    How To Make Vegan Creme Eggs:

    Mix together the agave, vegan butter (I like using Earth Balance Buttery Spread), vanilla extract, and salt. Then gradually add in all of the powdered sugar as you beat it together. It will make this very sticky thick goo. Mmmm gooey.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    If you like, you can add food colouring, (I used Wilton) to make fun Easter colours. (I doubled the recipe and divided it into 4). Pop these into the freezer to set for a minimum of 15 minutes. I just leave mine in there until I am ready to use them.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Next up, melt your chocolate chips in a double boiler.

    There Are Two Ways of Making Vegan Creme Eggs:

    • Method 1: Using chocolate egg mold,  results in professional looking chocolate creme eggs. BUT it's more time-consuming.
    • Method 2: Forming them by hand, makes for organic looking results and is quicker and easier to do.

    Either way, they will taste just the same, so you decide what method is right for you!

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    METHOD 1: Using a Chocolate Egg Mold:

    Now that your chocolate is melted, use a spoon to drop some chocolate into each egg shape, and push it up to cover the sides.

    When each egg cup has been filled, flip over the mold and shake out the excess chocolate onto parchment paper.

    Don't worry, you aren't wasting that chocolate! To reuse the chocolate that is dropped onto the parchment paper, just pop the parchment into the freezer for 5 minutes to set, and the chocolate will peel right off so you can pop it back into your double boiler. But don't do that yet, you want to finish working with the mold before the chocolate sets, so just set that parchment paper aside for now.

    Flip that mold back over and use a spatula or back of a knife to scrape off the excess chocolate.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Tah dah! So pretty.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Place the mold upside-down onto a parchment lined baking sheet and pop it into the freezer for 15 to 30 minutes to set until the chocolate is completely firm.

    The reason you flip it upside-down is so as the chocolate sets, it drips down towards the edges making the edges thick and sturdy. If you were to set it the right way up, you risk the edges getting very thin and fragile. It's all about the little tricks to make perfect vegan chocolate eggs!

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Once set, pop the eggs out of the mold.

    I used a very firm plastic mold for this recipe, and it was a terrible idea. It made getting the eggs out of the mold very difficult as there was no way I could push them out. So, I highly recommend purchasing a flexible plastic mold or a silicone mold to make your life so much easier!

    Now your vegan creme eggs are ready to fill! Take your creme filling out of the freezer and scoop some up. Form an egg shape that will fit into your chocolate egg, then pop it in one half of the egg. Be careful not to make the filling too big or you won't be able to stick the two chocolate sides together. If the creme filling starts to get too soft and gooey, just pop it back in the freezer to set up again.

    Heat a plate in the oven and take the second half of your chocolate egg and melt the edges of the egg. See! All about them sneaky tricks.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Then simply lightly press the filled egg half together with the melted edge egg half. Boom! Gorgeous professional looking vegan chocolate creme egg. Repeat with all of the remaining eggs and filling.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Method 2: Forming Vegan Creme Eggs by Hand:

    For this quicker, organic looking method, skip all the stuff with the chocolate mold. Form egg shapes with the frozen creme filling. Pop the egg shapes back into the freezer to set again. One at a time, drop the frozen creme eggs into the melted chocolate. Use a spoon in each hand to cover the creme egg with chocolate, then scoop it out shaking off the excess chocolate, and place on parchment-lined baking sheet. Repeat until all of the creme filling and chocolate is used up. Pop the baking sheet in the freezer to set.

    The only trick here is to make sure the creme filling is solid and to work quickly coating them in chocolate as they can get a bit melty. Work in small batches to help avoid any melty messes.

    Vegan Chocolate Creme Eggs. The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. #itdoesnttastelikechicken

    Print Recipe
    5 from 9 votes

    Vegan Chocolate Creme Eggs

    The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert. Lightly adapted from Food.com
    Prep Time1 hr
    Cook Time10 mins
    Total Time1 hr 10 mins
    Course : Dessert
    Cuisine : AmericanCanadian
    Servings: 4 eggs
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ¼ cup agave syrup
    • 2 tablespoons vegan butter
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 1 ½ cups powdered sugar
    • vegan food colouring (optional)
    • 1 cup vegan chocolate chips
    US Customary - Metric
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    Instructions

    To make the creme filling:

    • Mix together the agave, vegan butter, vanilla extract, and salt. Then gradually add in all of the powdered sugar, It will make this very sticky thick goo. Add in food colouring if using.
    • Melt the chocolate chips in a double boiler. Then follow the instructions for method 1 or method 2 as desired.

    METHOD 1: Use a chocolate egg mold

    • Use a spoon to drop some chocolate into each egg shape, and push it up to cover the sides. Flip over the mold and shake out the excess chocolate onto parchment paper. Flip the mold back over and use a spatula or back of a knife to scrape off the excess chocolate. Place the mold upside-down onto a parchment lined baking sheet and pop it into the freezer for 15 to 30 minutes to set until the chocolate is completely firm.
    • Heat your oven to 200F (90C), and heat an oven-safe plate in the oven.
    • Once the chocolate is set, pop the chocolate eggs out of the mold. Take your creme filling out of the freezer and scoop some up. Form an egg shape that will fit into your chocolate egg, then pop it in one half of the egg. Be careful not to make the filling too big or you won’t be able to stick the two chocolate sides together. Take the warm plate from the oven, and press the second half of your chocolate egg onto the plate to melt the edges of the egg. Then simply lightly press the filled egg half together with the melted edge egg half. Boom! Gorgeous professional looking vegan chocolate creme egg. Repeat with all of the remaining eggs and filling.

    METHOD 2: Forming the eggs by hand.

    • Form egg shapes with the frozen creme filling. Pop the egg shapes back into the freezer to set again. One at a time, drop the frozen creme eggs into the melted chocolate. Use a spoon in each hand to cover the creme egg with chocolate, then scoop it out shaking off the excess chocolate, and place on parchment-lined baking sheet. Repeat until all of the creme filling and chocolate is used up. Pop the baking sheet in the freezer to set. The only trick here is to make sure the creme filling is solid and to work quickly coating them in chocolate as they can get a bit melty. Work in small batches to help avoid any melty messes.

    Nutrition

    Calories: 1945kcal | Carbohydrates: 331g | Protein: 12g | Fat: 79g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 478mg | Potassium: 17mg | Fiber: 12g | Sugar: 298g | Vitamin A: 1069IU | Calcium: 237mg | Iron: 13mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More Vegan Easter Ideas:

    « Sweet Potato & Corn Enchiladas with Mole Sauce
    The Ultimate Guide to Pressing Tofu »

    Reader Interactions

    Comments

    1. Maggie says

      April 17, 2022 at 7:05 pm

      Can these be stored in the freezer? How long would they be good for? Thanks!

      Reply
      • Sam Turnbull says

        May 26, 2022 at 9:36 am

        Yes they can! I would say a few months in the freezer

        Reply
    2. Karen Pearson says

      October 11, 2021 at 8:23 pm

      5 stars
      So yummy! I made these this afternoon and I've already eaten half of them. In my defense, I only made half a batch. 🙂 As I had hoped, they remind me more of Laura Secord Easter eggs, which I always preferred over Cadbury Creme eggs. I used corn syrup because I don't have agave and they turned out just fine. I will definitely be making these again. Probably tomorrow.

      Reply
      • Sam Turnbull says

        October 14, 2021 at 12:47 pm

        Haha! Love it 🙂

        Reply
    3. Kat says

      July 17, 2021 at 3:19 am

      Someone mentioned they almost just ate the filling as is.

      Just throw in some chocolate chips! Lol!

      & grab a spoon of course, we're not animals here. lol 😉

      Reply
    4. Soph says

      April 04, 2021 at 4:22 am

      5 stars
      Amazing recipe, thank you. I did the mold method and it worked really well (I failed so badly to stick them together but that's just because I'm clumsy). The taste the agave gives it so much better than the real Cadbury versions I used to have. Thanks for this

      Reply
    5. Tracy B says

      January 29, 2021 at 7:52 am

      Hi could these be used to make creme egg brownies? Would they be OK in the oven?

      Reply
    6. Kristine says

      April 11, 2020 at 12:12 pm

      5 stars
      I made these last night using method 1. They taste amazing. I had a little difficulty sealing the edges together with the hot plate but other than that I'm in heaven. My center isn't as gooey as yours but still delicious. I just ate one and holy sugar rush. Cadbury eggs were my favorite Easter candy before going vegan. I am a happy gal!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:35 am

        So happy you loved them!!

        Reply
    7. Steph says

      April 11, 2020 at 8:05 am

      Oh my gosh, this recipe is sooo dangerous!
      I just made cream with coconut sugar syrup and I could have eaten it pure.

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:34 am

        Haha! Awesome!

        Reply
    8. Iris says

      April 09, 2020 at 1:28 pm

      5 stars
      You’re amazing! Thank you for sharing everything with us!

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:27 pm

        You're most welcome, Iris 🙂

        Reply
    9. Sarah says

      April 25, 2019 at 6:47 pm

      How do you store these? Will they melt if left on the counter top? We’re already hitting 90 degree temps where I live 🙁

      Reply
      • Sam Turnbull says

        April 26, 2019 at 11:44 am

        Chocolate will melt if it gets too warm so if it's too hot where you are you can just pop them in the fridge or freezer. Enjoy!

        Reply
    10. Tasha says

      April 20, 2019 at 5:30 pm

      I’m making these with method 2 and really struggling to get the creme to stay firm enough. The eggs spread out and “blob” and I’ve even tried forming s couple in the freezer so they don’t have time to warm up st all but they still spread. Any suggestions or insight on what o did wrong?

      Reply
      • Sam Turnbull says

        April 22, 2019 at 4:56 pm

        Was the vegan butter you used melted? That would make it runnier for sure. Otherwise, you could add more powdered sugar as needed to reach desired consistency. It should be fairly soft as seen in the pictures, but once chilled should be easier to handle. Hope that helps!

        Reply
        • Tasha says

          April 22, 2019 at 8:39 pm

          It wasn’t melted but I’ll try adding more powdered sugar next time. Even though mine looked nothing like eggs they tasted sooo good! Love all your stuff that we’ve tried.

        • Sam Turnbull says

          April 26, 2019 at 11:00 am

          Glad you enjoyed them!

    11. Wayde Rubin says

      February 26, 2019 at 10:06 am

      Hi, i alot of your recipes call.for vegan butter but i am unable to find a recipe that you use.

      Please can you send me a recipe at your earliest convenience.

      Kind regards

      Reply
      • Sam Turnbull says

        February 27, 2019 at 9:43 am

        Hi Wayde, I don't have a recipe for vegan butter, I just buy a store bought brand such as Earth Balance or Becel Vegan. Hope that helps!

        Reply
      • Francine says

        March 20, 2019 at 11:31 am

        Ditto, so I used one from lovinitvegan.com. Fantastic! I don't much like coconut flavor but I was seriously impressed.

        Reply
        • Sam Turnbull says

          March 22, 2019 at 5:51 pm

          Glad you found a good substitute Francine 🙂

    12. Ashleigh says

      March 06, 2018 at 12:03 am

      These look amazing! Could I use maple or golden syrup in place of the agave? Thank you 🙂

      Reply
      • Ashleigh says

        March 06, 2018 at 2:42 am

        Or even just a simple sugar syrup?

        Reply
        • Sam Turnbull says

          March 06, 2018 at 10:04 am

          Yes absolutely. Both simple syrup and maple syrup are slightly thinner than agave so if you use either of those you might want to start with a smidgen less to make sure you reach the right consistency with the dough, adding more as needed. Enjoy!

    13. Karen says

      February 02, 2018 at 7:58 pm

      Hi Sam, these are so cute! The Cadbury ones are so insanely sweet (and full of weird stuff), so yours look promising. When you say "vegan butter" do you mean the tub or stick variety? I always have a tub of Earth Balance in my fridge. I rarely have the Earth Balance sticks (I find them a bit plastic-tasting). Thanks!

      Reply
      • Sam Turnbull says

        February 03, 2018 at 10:12 am

        Thanks Karen! Either sticks or tub would work, so whatever your preference is. I used a tub of Earth Balance 🙂

        Reply
    14. Scott says

      April 03, 2017 at 11:59 am

      Yay, we can have Cadbury(-like) Eggs again! Thanks, Sam!

      I showed my ten-year-old, chocolate-loving daughter, and she immediately asked if we can make them next week when she's off school. Yep...

      Reply
      • Sam Turnbull says

        April 04, 2017 at 8:28 am

        Aww that's great! I hope you enjoy making them together 🙂

        Reply
    15. Eve says

      April 02, 2017 at 8:36 pm

      I'm so excited to try these with my daughter who has a dairy/egg/nut allergy. Thank you

      Reply
      • Sam Turnbull says

        April 03, 2017 at 8:43 am

        Aww yay! So happy she will be able to enjoy them. 🙂

        Reply
    16. Rosie says

      April 02, 2017 at 6:33 pm

      These look so cute in pastel colours! Definitely captures the easter theme better than just plain filling 🙂

      Reply
      • Sam Turnbull says

        April 03, 2017 at 8:42 am

        Thank you, Rosie 🙂

        Reply
    17. Tumbleweed says

      April 02, 2017 at 2:56 pm

      Sam,
      In the recipe do you mean 2 tablespoons PLUS 1 Cup vegan butter? I want to make these ASAP for my family. Thanks!

      Reply
      • Sam Turnbull says

        April 02, 2017 at 3:06 pm

        Thanks for catching that typo! All fixed now. Just 2 tablespoons of vegan butter 🙂

        Reply
    18. Rebecca @ Strength and Sunshine says

      April 02, 2017 at 1:27 pm

      You just made my life a whole lot better 😉 Haha! These are perfect!

      Reply
      • Sam Turnbull says

        April 02, 2017 at 3:06 pm

        Hahaha! Woohoo! 🙂

        Reply
    19. crystal says

      April 02, 2017 at 11:41 am

      What can I use to sub the powdered sugar, I dont eat sugar cane.

      Reply
      • Sam Turnbull says

        April 02, 2017 at 3:05 pm

        You could try one of these techniques, but I haven't tried it myself, so I don't know if it will work the same. Enjoy!

        Reply

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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