Why You’ll Love Vegan Creme Eggs Recipe
These vegan creme eggs are surprisingly simple to make with just a handful of ingredients. The filling is creamy and naturally rich thanks to cashews and coconut butter, while the chocolate shell gives each bite that classic candy-shop feel. They are completely dairy-free, easy to customize with your favorite vegan chocolate, and ideal for making ahead for spring celebrations or sweet snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup cashews
- ¼ cup coconut manna or coconut butter
- 2 tablespoons very fine powdered sugar
- ½ teaspoon vanilla extract, optional
- ¼ teaspoon powdered turmeric
- 1 100g bar vegan dark or milk chocolate, or vegan chocolate chips
- Oil, to grease moulds
Directions
- Add the cashews and ½ cup hot water to a high-speed blender. Blend for about 30 seconds, or until the mixture is smooth and creamy. Set aside.
- In a double boiler, or in a saucepan over very low heat, gently melt the coconut manna or coconut butter until softened.
- Remove from the heat and stir in the cashew cream, powdered sugar, and vanilla extract if using.
- Transfer 2 tablespoons of the cream filling to a small bowl. Stir in the turmeric to create the yolk mixture.
- Refrigerate both fillings for 20 minutes so they can firm up slightly.
- Lightly grease silicone moulds with a little unflavored oil using a kitchen towel.
- Break the chocolate into small pieces and melt it in a double boiler, stirring often. Remove from the heat once smooth.
- Use a pastry brush to coat the inside of each mould with melted chocolate. Immediately scrape across the top edge with a flat knife to create a neat, even finish.
- Place the moulds in the freezer for 10 minutes to set. Keep the remaining chocolate warm.
- Repeat the coating process until each mould has 3 to 4 layers of chocolate, freezing for about 5 minutes between each layer. Make the edges slightly thicker to help prevent cracking.
- Carefully remove the chocolate egg halves from the moulds.
- Fill each half with about 1 heaped teaspoon of the white creme filling, then add a small dollop of the yellow yolk mixture on top. Smooth gently with a spoon and avoid overfilling.
- Dip a knife in boiling water and run it along the edge of two egg halves to melt the chocolate slightly. Press them together quickly to seal. Repeat with the remaining halves.
- Refrigerate the assembled eggs for 10 minutes until fully set, then serve.
Servings and timing
This recipe makes 8 vegan creme eggs.
- Prep time: 50 minutes
- Chill and set time: 20 minutes
- Total time: 1 hour 10 minutes
Variations
You can easily change these vegan creme eggs to suit your taste. Use dark chocolate for a richer finish or vegan milk chocolate for a sweeter, more classic candy flavor. For a different filling, try adding a tiny splash of almond extract or orange extract in place of the vanilla. You can also sweeten the filling to taste if you prefer a more dessert-like center. For a festive touch, decorate the finished eggs with a drizzle of melted white vegan chocolate or colorful dairy-free sprinkles.
Storage/Reheating
Store the vegan creme eggs in an airtight container in the refrigerator for up to 1 week. If stacking them, place parchment paper between layers to help protect the chocolate shells.
For longer storage, freeze them in a freezer-safe container for up to 1 month. Let them thaw in the refrigerator before serving.
These do not need reheating, but for the best texture, let them sit at room temperature for a few minutes before eating so the filling can soften slightly.
FAQs
Can I make these vegan creme eggs without a silicone mould?
Yes, but a silicone mould makes the shape and assembly much easier. Without one, the eggs may look less uniform.
What does coconut manna do in the filling?
Coconut manna helps create a rich, creamy texture and gives the filling structure as it chills.
Can I use another nut instead of cashews?
Cashews work best because they blend very smoothly and have a mild flavor. Other nuts may create a grainier filling.
Is the turmeric added for flavor?
No, it is mainly used for color to create the yolk effect. The amount is small, so the flavor should be very mild.
Can I use store-bought vegan chocolate chips?
Yes, vegan chocolate chips work well as long as they melt smoothly and taste good on their own.
Why do I need multiple chocolate layers?
Multiple layers make the shells sturdier and less likely to crack when you remove them from the mould or seal the halves together.
How do I keep the chocolate shell from breaking?
Make the shell slightly thicker around the edges, chill between layers, and remove the egg halves gently from the mould.
Can I make these ahead of time?
Yes, they are a great make-ahead dessert. Store them in the refrigerator until you are ready to serve them.
How sweet is the filling?
The filling is lightly sweetened. You can add a little more powdered sugar if you want a sweeter center.
Can I make these for Easter or as gifts?
Yes, they are perfect for Easter baskets, dessert trays, or homemade edible gifts. Just keep them chilled until serving or gifting.
Conclusion
These vegan creme eggs are a creative and delicious homemade candy that feels special without being overly complicated. With their creamy filling, bright yolk center, and crisp chocolate shell, they are a wonderful dairy-free treat for holidays or everyday indulgence. Once you make them from scratch, they are sure to become a favorite seasonal recipe.
Vegan Creme Eggs
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegan
Description
These vegan creme eggs feature a rich chocolate shell filled with a creamy cashew-coconut center and a vibrant plant-based ‘yolk’. A perfect homemade treat for special occasions or indulgent snacking.
Ingredients
- ½ cup cashews
- ¼ cup coconut manna/butter
- 2 tbsp very fine powdered sugar
- ½ tsp vanilla extract (optional)
- ¼ tsp powdered turmeric
- 1 100g bar vegan dark or milk chocolate or vegan chocolate chips
- Oil, to grease moulds
Instructions
- Add cashews and ½ cup hot water to a high speed blender. Blend for 30 seconds or until smooth and creamy. Set aside.
- In a double boiler or saucepan on very low heat, gently melt coconut manna/butter until softened.
- Remove from heat and mix in the cashew cream, powdered sugar, and vanilla extract.
- Separate 2 tbsp of the mixture into a small bowl and mix with turmeric to create the ‘yolk’. Refrigerate both mixtures for 20 minutes to set.
- Lightly grease silicone moulds with unflavoured oil using a kitchen towel.
- Break chocolate into pieces and melt in a double boiler, stirring frequently. Remove from heat.
- Using a pastry brush, coat the inside of each mould with chocolate. Scrape edges flat with a knife.
- Freeze moulds for 10 minutes to set. Reheat chocolate if needed.
- Repeat coating process 3–4 times, freezing 5 minutes between layers, ensuring edges are slightly thicker.
- Gently remove chocolate shells from moulds.
- Fill each half with about 1 heaped teaspoon of creme filling, then add a small dollop of turmeric mixture. Flatten slightly.
- Dip a knife in boiling water and run along the edges of two halves to melt slightly, then press together to seal.
- Refrigerate assembled eggs for 10 minutes before serving.
Notes
- Use very light-colored sugar to keep the filling pale.
- If coconut manna is too firm, warm gently before mixing.
- Store eggs in the refrigerator for up to 5 days.
- You can use molds of different shapes if egg molds are unavailable.
- Ensure chocolate layers are thick enough to prevent cracking.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 egg
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
