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
