Author: These Vegan Creme Eggs are just like the Cadbury Creme eggs, except they are even BETTER! You only need 6 ingredients to make them and they're the perfect treat to bring to any Easter celebration.
Those raw, healthy, extra-extra-dark, quinoa-infused, hemp-enriched, vegan chocolates 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. They're the kind of treat that you sample and your eyes pop open in surprise at deliciousness upon that first taste. They're vegan, and instead of flavourless glucose syrup, I make mine with rich agave syrup and vegan butter for silky creaminess, vanilla extract and a pinch of salt to hit all of those taste buds. SO much yum.
Why These Vegan Creme Eggs Are So Good
- Two methods: Go professional with a mold or quick and easy by hand.
- Classic candy-shop flavor: Sweet, gooey centers wrapped in rich chocolate.
- Better than store-bought: Made with REAL ingredients for a flavor that's far superior to the Cadbury version.
- Customizable colors: Make fun Easter shades with vegan food coloring.
Ingredients for Vegan Creme Eggs
- Agave syrup: This gives the filling rich sweetness and a smoother, more flavorful center.
- Vegan butter: I like using Earth Balance Buttery Spread, but any good-quality vegan butter works.
- Vanilla extract: Just a little adds warmth and depth to the filling.
- Salt: A small pinch balances the sweetness and makes the chocolate flavor pop.
- Powdered sugar: This thickens the filling into that signature sticky, creamy texture.
- Vegan food coloring (optional): For fun Easter colors. I used Wilton brand.
- Vegan chocolate chips: Use a good-quality chocolate since it is the main flavor in every bite.
How To Make Vegan Creme Eggs
There are two ways to make 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.
Here's a visual guide to making vegan creme eggs with chocolate molds:
- Make the Creme Filling: In a mixing bowl, beat together the agave, vegan butter, vanilla, and salt until smooth. Gradually add the powdered sugar and mix until you have a very thick, sticky filling.
- Color and Chill: If using food coloring, divide the mixture and tint as desired. Freeze the filling for at least 15 minutes, or until firm enough to handle.
- Melt the Chocolate: Melt the chocolate chips using a double boiler or a heatproof bowl set over a pot with a little simmering water. Stir until smooth.
- Fill the Molds: Spoon melted chocolate into each cavity of the egg mold and use the back of the spoon to push it up the sides. Flip the mold over and let the excess chocolate drip onto parchment paper. Scrape the edges clean, then place the mold upside-down on a parchment-lined baking sheet and freeze for 15 to 30 minutes until fully set.
- Unmold the Eggs: Once firm, gently remove the chocolate shells from the mold. A flexible plastic or silicone mold works best. Very firm molds make removal difficult.
- Assemble: Take the chilled creme filling and shape it into small egg forms that fit inside the shells. Place the filling into one half of each chocolate egg, making sure not to overfill. Warm an oven-safe plate in a 200°F oven. Lightly press the empty chocolate half onto the warm plate to melt the edge slightly, then gently press it onto the filled half to seal. Repeat with remaining eggs.
To Form Vegan Creme Eggs by Hand:
- Shape the frozen creme filling into egg shapes and freeze again until very firm.
- Working one at a time, drop each frozen filling into the melted chocolate. Use two spoons to coat completely, lift out, shake off excess chocolate, and place on a parchment-lined baking sheet.
- Work in small batches and move quickly so the filling does not soften too much. Freeze until fully set.
- They may look a little rustic, but they taste exactly the same.
Tips for Success
- Use a flexible mold: Silicone or soft plastic molds release much more easily than rigid ones.
- Keep the filling cold: If it becomes soft or sticky while shaping, pop it back in the freezer to firm up.
- Work in small batches: Especially when dipping by hand, to prevent melty messes.
- Reuse excess chocolate: Let any dripped chocolate firm up on parchment in the freezer, then peel it off and remelt.
Storage
Store vegan creme eggs in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving for the best texture.
More Vegan Chocolates
If you try this vegan creme egg recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Chocolate Creme Eggs
The perfect DIY candy recipe for Easter! Just like Cadbury but better. Dairy-free homemade dessert.
Servings: (makes about 12 eggs)
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Ingredients
- ¼ cup agave syrup
- 2 tablespoons vegan butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
- Vegan Food Coloring, (optional)
- 1 cup vegan chocolate chips
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
Serving: 1egg (recipe makes 12) | Calories: 165kcal | Carbohydrates: 28g | Protein: 0.01g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 40mg | Potassium: 44mg | Fiber: 0.01g | Sugar: 26g | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.02mg
Annik Bernatchez says
is it 1945 calories per egg or for 4 eggs? 🙂
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great catch, Annik! That was definitely a typo! The recipe makes about 12 eggs (depending how big or small you make them). I have updated the nutrition info so it is more accurate!
Mandy says
The taste-test results were 5 stars Sam, thanks! My bf thought they were awesome and I made different coloured fillings and he JUST HAD to eat one of each colour (over the weekend, not in one sitting!) I didn't tell him they were supposed to be creme eggs as mine looked nothing like your lovely pics. Like another reviewer, mine ran like little pastel omlettes so I had blobs of filling that I eventually scraped off tge parchment and rerolled sort of then dipped the odd shapes in chocolate and threw some sprinkles ontop. They looked suitable for a young kids birthday party but my bf didnt care! "Is it chocolate? Bring it on!" If I'd had an egg mold, probably a small one, I think I would've had a much easier time with the presentation of these. I will invest for next year! Then the filling would be scooped inside a shell and it wouldn't matter that it couldn't hold its' form as it'd be contained by the top shell. I followed the recipe to a "T" and froze the fillings overnight and even as I was putting them in the freezer they were spreading like little pastel omlettes! Nevermind. I could've added a lot more powdered sugar to try to stiffen it up but I thought I should follow the recipe "the right way" first. Thanks for the recipe I will try using the other method next year!
Jess @ IDTLC Support says
Great job! We're happy to hear they were delicious even outside of an egg shape!
Sara says
Could I use maple syrup instead of agave?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sara, You can absolutely use maple syrup instead of agave syrup! It will give the filling a slightly different flavor, but it will still work wonderfully. Just be mindful that maple syrup is a bit more liquid than agave, so the texture might be slightly softer. If it’s too sticky, you can add a little extra powdered sugar to help with consistency. Let me know how it turns out!