These homemade vegan creme eggs are delicious, easy to make and only contain only 6 ingredients. They taste identical to Cadbury Creme Eggs, but of course vegan and dairy-free! They’re perfect for Easter baking!
Homemade Vegan Creme Egg
Well, boy do I have a treat for you all today! I’ve FINALLY perfected the homemade creme egg. This creme egg recipe tastes JUST like the original Cadburys Creme Egg but is completely dairy-free, free from any animal derived ingredients and is super easy to make. A decadent chocolate coating with a sweet gooey white fondant filling and a “yolk” center that’s dyed with food colouring. They are absolutely delicious and a staple at Easter! They’re great fun to make, put together and of course eat. Simply bite, pull part, lick the cream and eat, YUM!!!
Looking for more Easter recipes, check out my Easter Vegan Sweet Almond Cake , Easter Basket Cookie Cups, Vegan Easter Linzer Cookies and Vegan Carrot Cake Sheet Cake. Find more of the BEST Vegan easter recipes here.
Ingredients you’ll need:
You’ll be very happy to hear that these vegan creme eggs only contains 6 simple ingredients, most of which you may already have to hand in your kitchen cupboards / pantry. If not, I’ve listed them below along with some ingredient substitutions.
- Dairy-free milk / dark chocolate: To keep these vegan creme eggs as close as possible to the originals, I recommend using a milk chocolate. You can definitely use a dark chocolate, around 70% it will make them less sweet and creamy, more with a bitter flavour. The rich chocolate definitely compliments the sweet fondant centre.
- Dairy-free butter: Use a vegan / dairy-free block butter for best results. Make sure your dairy-free block butter is at room temperature. This will make it super easy to cream!
- Golden syrup: Homemade creme eggs usually call for corn syrup, but if you’re like me (in the UK) and don’t have easy access to corn syrup, golden syrup is perfect! It works the same, adding a really delicious flavour to the filling.
- Vanilla extract: This is one of the main flavours of the creme egg fondant filling. Try to use a good quality vanilla extract / flavouring. You could always use seeds from a vanilla pod, but this will add some speckles to the white fondant.
- Icing / powdered sugar: Creme eggs are filled with a sweet fondant, so to make it we’re using icing sugar (or if you’re over the seas, powdered sugar). The icing sugar also helps to thicken the fondant making for a super gooey and creamy filling.
- Orange food gel: To make the “yolk” part of the creme egg, we colour some of the fondant with a drop of orange food gel. You can use a natural colour such as turmeric, but this will give the middle a slightly yellow colour.
How to make Vegan Creme Eggs
Here is an overview on how to make homemade vegan creme eggs. Find the full written recipe and ingredients list in the recipe card at the bottom of the page. You can always click the ‘jump to recipe’ bottom at the top of the page.
- Prepare and make the fondant filling
Add the filling ingredients (room temp butter, golden syrup and vanilla) into a medium bowl. Whisk them thoroughly until creamed together and smooth. Sieve in the icing sugar and mix until thick.
- Yolk
Spoon some of the creme filling into a separate, small bowl and mix in a drop of orange food gel. This makes the egg ‘yolk’ filling.
- Shape the eggs
Roll the white fondant into 40g balls. Flatten each fondant ball and add in a small ball of orange fondant in the middle, pinch the fondant together to close, then roll into an egg shape. Freeze.
- Chocolate coating
Melt the chocolate, then coat each egg in chocolate. Drip off any excess chocolate then place on a lined tray and chill to set..
- Optional garnish
Once the eggs have set, drizzle some chocolate in a zig-zag patten over each egg and top with a sprinkle of some flaked sea salt.
Creme egg tips and tricks
There are a few really helpful tips and tricks, which will help you make the BEST EVER vegan creme eggs with ease.
- Keep the fondant cold : I can’t stress this enough. The fondant can become a gooey mess if you don’t keep it cool. Try to limit touching it too as too much heat form your hands will soften it. If it ever feels like it’s softening, place back in the freezer to firm up.
- Add some coconut to the chocolate : To help get a shiny and glossy chocolate, try adding 1/2 teaspoon of coconut oil to the melted chocolate.
- Use a fork and spoon to coat the eggs: Use a fork to pick up an egg, and use the spoon to drizzle the chocolate over the top. Tap the fork on the sides of the bowl to help drip off any excess chocolate. This will also make the appearance very neat and tidy.
- Use a piping bag for decoration : Drizzle the chocolate in a zig-zag patten over the eggs using a piping bag. Transfer some chocolate into a piping bag and snip off a small tip.
Rrecipe FAQ
How to store vegan creme eggs?
- Keep the eggs fresh by storing in an air tight / sealed container in the fridge. Allow to sit at room temperature for at least a few minutes before enjoying.
Are they gluten-free?
- They sure are! This recipe doesn’t contain any wheat based / gluten ingredients. Always make sure to check the ingredients you’re using, especially if you’re gluten allergic / coeliac.
How to temper chocolate?
- In order for the chocolate to be set and not completely melt at room temperature, you may wish to temper it. I have a tempering chocolate masterclass in my award winning baking book, linked here. I highly recommend checking it out!
Do they last at room temperature?
- If the chocolate is tempered, they’ll be fine if left at room temperature (if you’re in a hot country, they may melt, but if you’re like me in the UK.. they’ll be fine).
Can I use a mould?
- You sure can! Chill the egg moulds before use, this will help set the chocolate and make for a thicker shell. Spread the chocolate into the mould and spread up the sides. Repeat a few times to get a thick shell, spoon / pipe in the fondant fillings. Press together two egg halves, using melted chocolate to stick.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Homemade Vegan Creme Eggs
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegan
Description
These homemade vegan creme eggs are easy to make and contain only 6 ingredients. They taste like Cadbury Creme Eggs, but of course vegan and dairy-free! They’re perfect for Easter baking!
Ingredients
Ingredients for vegan creme eggs
- 60g of dairy-free block butter (room temperature)
- 170g of golden syrup
- 1/2 teaspoon of vanilla extract
- 380g of icing / powdered sugar
- Drop of orange food gel
- 350g of dairy-free dark / milk chocolate
Instructions
Method (creme filling)
- Line a baking tray or board with grease proof paper. In a medium sized mixing bowl, cream together the room temperature butter, golden syrup and vanilla. You can either use a stand mixer with balloon whisk attachment or electric / hand whisk. Beat for a few minutes until combined and creamy.
- Sieve in the icing sugar, then mix to combine. It will be like a thick paste.
- Remove 2 – 3 tablespoons of fondant and add into a separate bowl. Colour with a small drop of orange food gel. Mix to combine fully.
- Place both fondants into the fridge / freezer or until the fondant has firmed up. It’s much easier, and less sticky to work with it chilled.
- Dust clean hands with icing sugar, divide the white fondant into 40g balls, place on the lined tray. Roll out mini balls of orange fondant and place on the tray. Freeze to firm up, this will take approximately 30 – 50 minutes.
- Use the palms of your hands to flatten the white fondant, then place a orange ball in the middle. Wrap the white fondant over the orange ball, roll and shape into an egg shape. Refer to video for visual reference. Place back on a lined tray. Be quick with this step as the heat from your hands can easily warm up and soften the fondant.
- Freeze while you prepare the chocolate.
- In a microwave safe bowl or bain-marie on the hob, melt the chocolate until melty.
- Remove the fondant eggs from the freezer, one by one, coat them in chocolate. I like to place a fondant egg on a fork, hover over the chocolate and use a spoon to drizzle the chocolate over the eggs and allow any excess to drip back into the bowl. Tap the fork on the side of the bowl to remove any excess chocolate and help to smoothen. Place back on the tray and place into the fridge to set. Repeat for all the eggs.
- To decorate, re-melt chocolate if needed, then transfer into a piping bag, snip off the tip and drizzle over the tops of each creme egg in a zig-zag pattern. Allow to set.
- Optional: sprinkle over some flaked sea salt.
- Serve and enjoy!
Notes
To store: Store the eggs in a air-tight / sealed container in the fridge. Allow to sit at room temperature for 5 minutes before enjoying. Best eaten within a week of making.
The best food gel: Use a high pigment food gel, not liquid food colour. This can heavily effect the texture of the fondant.
- Prep Time: 5 minutes
- Category: brownies and bars
- Method: No-Bake
- Cuisine: American
Made them tonight with my kids and we all thoroughly enjoyed! Plus they taste like creme eggs!!!!!!!! Thank you so much Holly!!
These were so fun to make and surprisingly very easy to make! They taste amazing! As always another fantastic recipe! Thank you for creating this!
I just made them and OH WOW, THEY ARE AMAZING. My family couldn’t believe they were made using no milk or dairy. Will be making these a lot over easter. Full 5 stars given to you! xox
Can we freeze these?
Author
You can! Id preferably say freeze the fondant then coat with chocolate when ready to serve, otherwise the chocolate can have a little moisture on 😀
These are insanely good! I made them with my toddler over the Easter weekend and they were fun and easy to make. Will definitely be making these again! I used the plant based almond dairy milk bar for the coating which worked really well!
Author
Over the moon you all enjoyed, thank you Chloe xxx
Going to be making this soon, saved!!!