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
Alaina says
These were wonderful! I made the filling with maple syrup (I was out of agave) and made it a little thicker than the recipe instructed to make it easier to roll in the chocolate (I don't have a mold). The eggs were super scrumptious, and I plan on making them again!
Jess @ IDTLC Support says
Fantastic! We're so happy to hear it!
Maggie says
Can these be stored in the freezer? How long would they be good for? Thanks!
Sam Turnbull says
Yes they can! I would say a few months in the freezer
Karen Pearson says
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.
Sam Turnbull says
Haha! Love it 🙂
Kat says
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 😉
Soph says
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
Tracy B says
Hi could these be used to make creme egg brownies? Would they be OK in the oven?
Kristine says
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!
Sam Turnbull says
So happy you loved them!!
Steph says
Oh my gosh, this recipe is sooo dangerous!
I just made cream with coconut sugar syrup and I could have eaten it pure.
Sam Turnbull says
Haha! Awesome!
Iris says
You’re amazing! Thank you for sharing everything with us!
Sam Turnbull says
You're most welcome, Iris 🙂
Sarah says
How do you store these? Will they melt if left on the counter top? We’re already hitting 90 degree temps where I live 🙁
Sam Turnbull says
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!
Tasha says
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?
Sam Turnbull says
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!
Tasha says
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
Glad you enjoyed them!
Wayde Rubin says
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
Sam Turnbull says
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!
Francine says
Ditto, so I used one from lovinitvegan.com. Fantastic! I don't much like coconut flavor but I was seriously impressed.
Sam Turnbull says
Glad you found a good substitute Francine 🙂
Ashleigh says
These look amazing! Could I use maple or golden syrup in place of the agave? Thank you 🙂
Ashleigh says
Or even just a simple sugar syrup?
Sam Turnbull says
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!
Karen says
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!
Sam Turnbull says
Thanks Karen! Either sticks or tub would work, so whatever your preference is. I used a tub of Earth Balance 🙂
Scott says
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...
Sam Turnbull says
Aww that's great! I hope you enjoy making them together 🙂
Eve says
I'm so excited to try these with my daughter who has a dairy/egg/nut allergy. Thank you
Sam Turnbull says
Aww yay! So happy she will be able to enjoy them. 🙂
Rosie says
These look so cute in pastel colours! Definitely captures the easter theme better than just plain filling 🙂
Sam Turnbull says
Thank you, Rosie 🙂
Tumbleweed says
Sam,
In the recipe do you mean 2 tablespoons PLUS 1 Cup vegan butter? I want to make these ASAP for my family. Thanks!
Sam Turnbull says
Thanks for catching that typo! All fixed now. Just 2 tablespoons of vegan butter 🙂
Rebecca @ Strength and Sunshine says
You just made my life a whole lot better 😉 Haha! These are perfect!
Sam Turnbull says
Hahaha! Woohoo! 🙂
crystal says
What can I use to sub the powdered sugar, I dont eat sugar cane.
Sam Turnbull says
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!