Naturally-Sweetened, Vegan Chocolate Cashew Creme Eggs

Recipe

Ohhhhh yes! Today we’re making a nod to a childhood Easter candy favorite. I know when I was little, I used to love Cadbury Creme Eggs. The chocolate- the insanely sweet center- I loved all of it and always crossed my fingers that the Easter bunny would bring them.

Even my mom, who is a total chocolate lover, thought the Cadbury Egg was way too sweet. But not me. There was just something about them. I think it was how when you bit into them you got something totally different than just chocolate. Instead, you got this sweet, creamy center.

And since today is Easter, I thought it would be a perfect time to veganize and healthify these eggs. So today, we are making vegan, naturally-sweetened dupes of Cadbury Cream Eggs!

I actually made these veganized eggs years ago and fell in love with them. But back then I used agave to sweeten the eggs. So, since I don’t use agave anymore- I decided to swap out some of the ingredients and use dates with cashew butter instead. And the result blew me away!

And the best part? These veganized chocolate eggs are made completely from whole food plant sources. No refined sugar, no chemicals, no dairy.

In the YouTube video above, I go into detail on the nutrition deets of the original Cadbury Creme Eggs. But, basically, one Cadbury Creme Egg has 20g of sugar from refined sources, like white sugar, corn syrup, and high fructose corn syrup. 

The Cadbury Eggs also contain artificial food dye (like Yellow 6) and artificial flavor, both of which are created with synthetic ingredients that can have some interesting effects on health. There have been studies that link food dye to hyperactivity in kids. The Cadbury Eggs also contain milk, dried whey, and egg whites, so they’re not vegan. 

But in today’s candy makeover, we’re swapping out the sugars, artificial flavors and egg whites for healthy, vegan alternatives. 

We’ll be using my homemade, naturally sweetened dark chocolate for the shell. I know making your own chocolate sounds like it would be a pain in the butt, but I promise you it is easy! I have a video on how to do it here. And if you’re not in the mood to make your own, you can totally get vegan chocolate and just use that. I like Hu Kitchen a lot because of their product’s ingredients. (They’re sweetened with coconut sugar.)

Plant Based Naturally-Sweetened Dark Chocolate

So instead of refined sugar, these delicious chocolate cream eggs are sweetened with dates!!! I use date syrup in the chocolate as well as in the filling. If you can’t find date syrup, you can also try making the chocolate with date paste (which you can check out in this blog post). I have not tried this yet, so I’m not sure how the chocolate consistency will turn out. You could also sub in maple syrup. 

Alright guys, let’s get to making these delicious, naturally-sweetened vegan Cadbury Cream Egg dupes!!!

Cashew Butter Creme Egg

Vegan Chocolate Cashew Creme Eggs

A vegan, naturally-sweetened cashew creme egg that's perfect on Easter or anytime of the year.
Servings: 20 eggs

Ingredients

  • 1 batch Homemade Naturally Sweetened Dark Chocolate (linked above) can also substitute with vegan chocolate
  • 1/2 cup medjool dates, pitted
  • 1/2 cup cashew butter
  • 1 tbsp ground flaxseed
  • 1/8 tsp sea salt

Instructions

  • Prep a large baking sheet with a piece of parchment paper.
  • Prep the cream egg filling: In a food processor, add the dates, cashew butter, flaxseed and 1/8 tsp salt.  
  • Process mixture until dates are well chopped and incorporated with cashew butter.
  • Begin to form about 1-2 tbsp of cashew butter mixture into an egg shape and place on parchment-lined baking sheet.
  • Once eggs are all formed, please baking sheet in freezer to firm up.
  • While eggs are chilling, make homemade dark chocolate according to recipe directions (linked above).*
  • Once chocolate is prepared and liquid, remove eggs from freezer. One by one, use two forks to roll egg in chocolate mixture until completely coated. Place back on baking sheet.
  • Once all eggs have been dipped in chocolate, place baking sheet in freezer to set.
  • After about 20 minutes, chocolate will be set and eggs can be enjoyed immediately or transferred to store in the refrigerator.

Notes

*Vegan chocolate can also be substituted for homemade dark chocolate. Check blog post above for healthier chocolate recommendations.

I hope you enjoy these tasty chocolate eggs. They’re such a fun way to indulge in some Easter candy while still staying true to your whole food plant-based vibe.

xo, Lauren

Want to quit sugar? Here’s how I did it.

Make your own naturally-sweetened dark chocolate here.

Sources:

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