Baking/ Dessert/ Holidays/ No Bake

Vegan Easter Creme Eggs

Is there anything more iconically “Easter” than a creme egg? I have had a love-affair with them ever since I was a little kid. Back then, they were only available at Easter so they were highly coveted and savoured. I would look forward to getting to eat a few of them every April…until my first year in college, when my Aunt somehow managed to buy a costco-size box (and I mean a box – like the 24 or 36 count ones that stores buy and then sell each egg individually) and gift it to me. Let’s just say that even after sharing it with a group of friends over a weekend, it was a good decade before I could even look at one again.

Nowadays, versions of Cadbury eggs are around longer than March and April, but the classic ones will always be thought of as an Easter treat. Which brings me to this challenge: how does a creme-egg loving girl get her fix now that she’s vegan? Easy…she creates her own!

Admittedly, it’s been about 7 or 8 years since I’ve eaten a non-vegan one, but from what I recall, this recipe is pretty darn close to the original ones. Right down to the yellow “yolk.”

While they are actually really easy to make, they are pretty much 100% sugar, so they only make an appearance once a year in our house. A couple of things to note before making these: you definitely want to get a silicone mold for them. It’s the easiest way to ensure you can get the chocolate eggs out in one piece. I used Wilton’s silicone egg mold. They are available on bothamazon.ca and amazon.com.

Second, to achieve the yellow centre, Wilton ‘golden yellow’ food coloring works really well and is free from animal products or bi-products. Vegan Chow Down provides a full list of vegan-friendly Wilton products that was obtained directly from Wilton. It’s a handy reference guide for all your decorating needs.

You only need a few drops of it, and I recommend starting out with one or two drops only. Its a very small amount of fondant that needs that yellow hue. If you aren’t a fan of food coloring, or don’t want to buy a whole jar just for one dessert, tumeric works just as well. Just be sparing with it as too much will impart an earthy, perfumy taste. About a 1/4 tsp of tumeric to 3 or 4 tbsp of fondant worked well for me.

Finally, I recommend using white or light corn syrup as the sweetener. You can use regular golden syrup but your fondant will come out a bit beige and not as bright white. I’ve used both and in no way does it affect flavour or texture, it’s merely an aesthetic thing. If you don’t have either, you can use light agave or brown rice syrup.

Once made, I keep mine in the freezer and when I want to eat one, let it sit at room temp for 5 minutes first. The fondant filling doesn’t fully freeze, and the almost crisp texture of slightly frozen chocolate against cold, creamy fondant is delicious in my opinion. Also, keeping them in the freezer keeps me from eating an entire tray at once. They will also keep well for days in the fridge too.

Vegan Easter Creme Eggs

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By Ally Serves: 12
Prep Time: 15 min Cooking Time: 5

A dairy-free copycat recipe of your favorite iconic Easter treat!

Ingredients

  • 1 cup vegan chocolate chips, divided
  • 1 cup icing sugar
  • 3 tbsp light golden corn syrup (you can use regular but it will make your fondant less bright)
  • 1 tbsp melted coconut oil
  • 2 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 2-4 drops wilton golden yellow food gel or ¼ tsp ground turmeric

Instructions

1

In a microwave safe dish, melt ½ cup of chocolate chips in :30 increments until melted, stirring in between each interval. I found that 60 seconds worked well for me, but each microwave is different.

2

Using a teaspoon, spoon some chocolate inside each mold and spread it up the sides so that the entire mold is covered. This is the shell so it shouldn’t be thick, just a nice coating that will be strong enough to hold the insides.

3

Pop the mold into the freezer and let it set while you make the fondant.

4

In a medium size bowl, combine icing sugar, golden syrup, coconut oil, non-dairy milk and vanilla. Mix well to combine. Fondant should be slightly stiff but still easy to stir when mixed. If yours is too runny, add more icing sugar, 1 tbsp at a time and mix until desired consistency is reached.

5

Scoop 3-4 tbsp of fondant and place in another smaller bowl. Add food coloring (or turmeric) and stir well to create yellow fondant.

6

Remove chocolate mold from freezer and spoon a small amount of white fondant into each mold, spreading it around evenly with the back of a teaspoon. Do not fill the mold completely as you still need to add the yellow fondant and chocolate to it. About 1/3 full should do it. On top of the white fondant (in the middle of each egg), place a small dollop of yellow fondant. Cover with another thin layer of white fondant (just enough so the molds are about ¾ full) and pop in back in the freezer for 2 or 3 minutes to set.

7

While fondant is setting up, melt remaining ½ cup of chocolate chips in microwave. Stir well to mix and ensure all chips are melted.

8

Remove from mold from freezer and add a layer of melted chocolate to each mold to cover the fondant. Freeze for up to 60 minutes to allow the molds to set. When ready, gently pop each one out of their mold and serve, or transfer to a freezer-safe container for storage and keep them frozen until serving.

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