Our site uses cookies to give you the best experience. Manage your cookies here or continue shopping if you're happy.

Accept & close
Skip to Content

    Vegan Cream Eggs

    Easter isn't Easter without some creme eggs and we've whipped up a vegan-friendly version!

    "Any special event can be a real minefield when it comes to vegan alternatives. Christmas, when everybody eats turkey and stuffing, summer barbeques, and of course Easter, when we’re close to drowning in chocolates. Not just any chocolates, obviously, we’re surrounded by bunnies and eggs. And when it comes to Easter eggs, well, the cream egg is right at the top of the list of binge worthy treats. That means a vegan version is needed for anybody who doesn’t eat dairy or might indeed be allergic and this version ticks all the boxes. Beautiful dark chocolate, creamy fondant and a hint of vanilla. So good! Now, trying to actually make a “whole” egg is proving very tricky, so instead two halves make up a whole. Still works though, right?"

    Here´s what you´ll need...

    • 250g vegan dark chocolate buttons
    • 150g icing sugar
    • 2tbsp brown rice sugar
    • 1tbsp melted coconut oil
    • 20ml almond milk
    • 1tsp vanilla extract
    • 1/4tsp ground turmeric
    • 2 silicon mould for small eggs

    Here´s how it´s done... Step 1

    Melt the chocolate in a bowl over a simmering pan of water (make sure the bowl doesn’t touch the water.


    Step 2

    Spoon a little of the melted chocolate into each mould and “drag” it up the sides with the spoon. Put the mould into your freezer to set.


    Step 3

    Add all ingredients except the turmeric to the icing sugar.


    Step 4

    Mix until you have a smooth paste.


    Step 5

    Take about 1/3 of the mix and put it into a second bowl. Add the turmeric powder to the second bowl and mix.


    Step 6

    Take the mould with the chocolate out of the freezer. Now add a little of the white fondant to each chocolate shell, enough to roughly fill half of the shell.


    Step 7

    Now add a small dollop of the yellow fondant.


    Step 8

    Top off with a bit more of the white fondant, but don’t fill the shells completely.


    Step 9

    Now finish with another layer of chocolate making sure it “joins up” with the edges of the shells.


    Step 10

    To present, put two halves together into a bowl.



    Shop food processors