by Buffy Ellen 0 Comments

As with many of you around the world, it’s the start of the long Easter weekend here in NZ. We’ve been inundated with warnings the last few days about Cyclone Cook hitting our shores, forecast to be the worst storm in NZ since 1968. Which means the best storm since I’ve been alive (I always used to love walking in the rain as a kid), so I was rather looking forward to it. Yesterday everyone was armed to the hilt – half of Tony’s office had cleared out mid-morning, some of my girls had their university classes cancelled, and the council was even suggesting an unprecedented closing of our Harbour Bridge (which would stop all traffic running north to south across the city).

      A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

        Nevertheless, mid-afternoon Friday has now rolled around and it seems those of us in Auckland have virtually eluded the furore, with a mere spattering of rain overnight. The sun is out in full force, and I’m back in the kitchen taking advantage of Mila’s midday sleep making some treats for the weekend ahead.

            A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

            Meanwhile, I’ve prepared this yummy recipe for you this weekend, which we’ve been snacking on non-stop since they hatched on Tuesday. If you’ve never tried a Cadbury Creme Egg before, you might not appreciate my elation when making these little eggs earlier this week. Essentially, they’re an Easter egg made out of chocolate, filled with a white and yellow cream that mimics the inside of a chicken egg. I’m not quite sure how they create the flavours, but oh my they are good. Upon a quick google, I’ve now also found out they’re the #1 best-selling confectionary in the UK between January and Easter, with sales in excess of 200 million units. Now that’s a lot of eggs.

              A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

              On closer inspection however, the ingredients of our said eggs are a little less than desirable – milk chocolate (milk, sugar, cocoa butter, cocoa mass, vegetable fat, emulsifiers (E442, E476, soya lecithin), flavourings), fondant (47%) (sugar, glucose syrup, invert sugar syrup, dried egg white, flavouring, and colour (paprika extract)). Good on them for using paprika as their colouring, at least.

                      A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

                      So, this Easter I wanted to create a healthier version for you, made only with plant-based whole foods, that you could truly enjoy with your friends and family. Out went the dairy, refined fats, numbered emulsifiers, dried egg white, sugar, glucose syrup and invert syrup (sugar, sugar, sugar), and instead I’ve made a version where you’ll be able to recognise all the ingredients and smile. Tony has proclaimed them "the best thing you’ve made in weeks”, but I’ll let you be the judge of that.

                      A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

                      Yes, these cute as Caramel Creme Eggs are…

                      • Made with 100% plant-based whole food ingredients,
                      • Dairy and refined sugar free,
                      • Much lower in sugar than any store-bought eggs (in fact I’ve tried to keep the sugars as low as humanly possible),
                      • An easy melt, blend and set job, and
                      • The perfect way to celebrate Easter this weekend.

                      A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

                      Are you a classic Creme Egg fan, but would love a somewhat healthier version? If so give these cuties a try and let me know what you think. I made a batch of twelve on Tuesday, and come Friday there’s only one left (and only because Tone knows he can’t legitimately pinch the last of my batch before I do). You’ll have to tell me if yours last any longer!

                      Oh and by the way, don’t just reserve these for Easter. I mean Cadbury sells theirs for a good four months of the year, so that means you’ve got at least until August to make these! Share your photos with me if you do, on Instagram with the tags @begoodorganics and #begoodorganics in the main caption and @begoodorganics in the image (so I don’t miss you from my feed), on my Facebook page here, or leave me a photo and comment below.

                      If you’ve got a long weekend like me I hope you enjoy it. Sun’s now out, half of Auckland seems to have gapped it, so we’ve got the city to ourselves!

                      Enjoy yourself, take care, and until next week, stay happy and well. 

                      x Buffy-Ellen

                      PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. As you know I share all my recipes here entirely for free, all I ask from you in return is to share them with your friends! If you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.

                      Caramel Creme Eggs

                      A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

                      RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeOrganicCruelty Free

                      Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.

                      Makes 12 

                      Takes 15 minutes (+ 2 hours to set)

                      Make with

                      Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

                      Always use certified organic, local and fairly traded ingredients wherever possible

                      Chocolate Shell
                      1 c cacao butter (melted)
                      1 c cacao powder
                      4-5 tbsp brown rice syrup
                      1/2 tsp vanilla extract (or 1/4 tsp vanilla powder)
                      pinch sea salt

                      Filling
                      1 c cashews (soaked 2 hours)
                      1/2 c coconut oil (melted)
                      1/4 c brown rice syrup
                      1 tsp vanilla extract 
                      pinch sea salt

                      Yolk
                      3/4 tsp turmeric powder

                      c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

                      How to
                      1. Blend all filling ingredients together until you get a super smooth creamy consistency, scraping down the edges as needed. Scoop out 5 tablespoons of the filling and mix it with the turmeric to create the yolk of your egg. Place this yolk mix in the freezer to set. 

                      2. Gently melt your cacao butter in a pan on low, then turn off the element and add the brown rice syrup, vanilla extract, salt, and whisk in the cacao powder.

                      3. Leave the chocolate mix to cool at room temperature for a few hours if you can. Otherwise, place in the fridge and stir every few minutes - we want the chocolate completely cool so it's nice and thick and rides up the sides of your moulds with ease.

                      4. Once the chocolate is cool, put 1 tbsp in each mould. Twist the mould around so the chocolate evenly covers the sides, using your fingers to push it up as needed, then place in the freezer to set. 

                      5. Next, put 1 tbsp of the white filling in the centre of each shell. Scoop out 1/2 tsp of the yolk mixture with a round measuring spoon if you have one, then roll into a ball between your palms (it should be nice and hard from being in the freezer so easy to roll). Press the hard yolk into the centre of the filling (which will be soft) and cover with a small dollop of white filling on top. 

                      6. Pour 2 tsp of chocolate to cover the top of the egg and place back into the freezer for another 20 minutes to set.

                      7. These yummy creme eggs can be stored in the fridge for up to 2 weeks, or the freezer for 2 months (if they don't get eaten first!).
                      Notes
                      • If you don't have time to soak your cashews for 2 hours in cold water, you can also do a quick soak by placing them in hot water for 10 minutes.
                      • Brown rice syrup can be replaced with coconut nectar as both have lovely neutral flavours. Alternatively, yacon syrup can be used as a low GI/diabetic friendly option. Maple syrup would also work but it would colour the filling brown and give quite a distinct flavour so I prefer to use the more neutral sweeteners (plus they're also lower GI). 
                      • You can use all cacao butter for a harder chocolate like I have, or a 3/4 cacao butter and 1/4 coconut oil blend for a slightly softer chocolate shell.
                      • Make sure the coconut oil you use use is a subtle tasting one, otherwise the flavour will be too prominent - this one here is my favourite all rounder.
                      • The chocolate I've made is on the bitter side, as I haven't added much sweetener to it. If you prefer a slightly sweeter more conventional chocolate taste, increase the brown rice syrup to 5 tbsp.
                      • To create these cute egg shapes, I used silicone moulds that I found in my local store. However, there are plenty of cute ones that can be purchased from Amazon
                      • Nut-free: To make a nut free version of these, simply swap the cashews for these watermelon seeds here.

                      A healthy vegan version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat!

                      PS - the lovely plates, linen and tableware I’ve used are from Citta Design.



                      Buffy Ellen
                      Buffy Ellen

                      Author

                      Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




                      Also in Blog

                      Top 75 Sources of Plant-Based Calcium
                      Top 75 Sources of Plant-Based Calcium

                      by Buffy Ellen 0 Comments

                      A list of my top 75 favourite sources of calcium - all dairy free, healthy, and 100% plant-based.

                      Continue Reading

                      Golden Turmeric Cashews
                      Golden Turmeric Cashews

                      by Buffy Ellen 0 Comments

                      A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!

                      Continue Reading

                      Apple and Blackberry Crumble
                      Apple and Blackberry Crumble

                      by Buffy Ellen 0 Comments

                      You will be blown away by the incredible flavour of this quick and easy no-bake crumble. Think juicy sweet apple, a dotting of sour blackberries, all encased in a buttery, walnut-y crumb. Add a dollop of coconut yoghurt or ice cream, and afternoon tea/dessert is served!

                       

                      Continue Reading