Today I have one last Easter treat for you. Although I loved a good peanut butter egg growing up, my most favorite childhood Easter candy had to be the sickeningly sweet Cadbury Creme Egg. My chocolate-loving mom and sister didn’t even like these guys. They thought the eggs were too sweet. Not me- I couldn’t get enough!
I set out to veganize these chocolate eggs. I wanted the same sickeningly sweet taste and creamy texture, minus any dairy, high fructose corn syrup, or weird preservatives. After several trials (one of which involving coconut cream, a contender, but not close enough to my childhood favorite), I stumbled upon this agave-sweetened, protein-packed creamy egg center. And guys, it is the perfect vegan Cadbury dupe!!
You can get a silicon candy egg mold at kitchen supply stores or online.
- 1 1/2 cups non-dairy chocolate chips
- 2 tbsp and 2 tsp coconut oil, room temperature (melted, separated)
- 6 tbsp agave syrup
- 1 tbsp vegan vanilla protein powder (I used Sunwarrior raw)
- 2-3 tbsp naturally-sweetened apricot jelly
- Get supplies ready. You’ll need a candy egg mold (big enough for 10 egg halves) and a baking sheet. Cover the 9×11 baking sheet with parchment or wax paper. Set aside. (You can also use a mini muffin tin lined with mini cupcake liners. You won’t get the egg shape, but they’ll still be bomb.)
- In a small bowl, microwave chocolate chips and 2 tsp coconut oil in 30 second increments for a total of 60 seconds (two times). Stir between each increment. (Alternatively, melt chocolate in double broiler over stove top.) Stir chocolate until completely melted. Do not overheat the chocolate.
- Using a large spoon, drop 2-3 tbsp melted chocolate into each egg mold (this recipe will make 4-5 eggs). Use back of spoon to spread chocolate onto sides of egg mold. Be sure to have a good amount of chocolate on sides of egg. If using muffin liners, drop 2 tbsp chocolate into bottom of each cupcake liner (have liners set up on a baking sheet or in muffin tin). Place egg mold or muffin tin into freezer to set for 20 minutes.
- While eggs are chilling in freezer, mix agave, protein powder, and 2 tbsp coconut oil in a small bowl. Set aside.
- Remove egg mold or muffin tin from freezer. Carefully roll egg mold away from chocolate to remove the eggs. Place on prepared baking sheet. (Be very careful with this step!) If using muffin liners, leave chocolate in liner.
- Fill 1/2 of chocolate eggs (about 5 halves) with 1-2 tbsp cream mixture. Add a small dollop of apricot jelly onto cream. Place back in freezer for five minutes. (In muffin liners, top each chocolate with 1-2 tbsp cream mixture. Add a dollop of apricot jelly. Top each with another tbsp of melted chocolate, place back in freezer until set.)
- Remove eggs from freezer. Coat outer edges of cream-filled egg sides with a small amount of melted chocolate. Carefully press other half of egg (empty half) onto melted chocolate-lined cream egg. Place on baking sheet and back into freezer to set for 20 minutes.
- Store in refrigerator for up to one week.
Enjoy Cadbury lovers!