Caramel Creme Eggs

GF
SF
V
Did you love creme eggs as a kid? Try my healthy homemade version. No dairy, refined sugar, or unrecognisable numbers, and they're SO blimin good.
Prep Time 15 mins
To set 2 hrs
Prev Next

Did you love caramel creme eggs as a kid? If so, try my healthy homemade version. No dairy, refined sugar, or unrecognisable numbers, and they are SO blimin good. I’ve made these the last few Easters, and every time berate myself for not making more.

How to Make Caramel Creme Eggs

What are creme eggs?

If you’ve never tried a creme egg before, you might not appreciate my elation when I made these. Essentially, they’re an Easter egg made out of chocolate, filled with a white and yellow cream that mimics the inside of an egg. I’m not quite sure how they create the flavours, but oh my they are good. So much so, 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!

What’s inside a regular creme egg?

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

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

How to make a healthy creme egg

So, I’ve created a healthier version for you, made with just 6 simple ingredients. Yes, these cute-as Caramel Creme Eggs are…

  • Made with 100% plant-based ingredients,
  • Dairy and refined sugar free,
  • Much lower in sugar than store-bought Easter eggs,
  • 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!

Tony proclaimed them “the best thing you’ve made in weeks”. But I’ll let you be the judge of that. What’s definitely certain, is that two days in my batch of nine has disappeared into thin air.

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

If you’ve got a long weekend ahead like me, I hope you have an amazing time. We’re in Matarangi staying with Tony’s mum, so very much enjoying being cooked for (she’s amazing).

Meanwhile, if you make these Caramel Creme Eggs, let me know! Drop me a comment and rating below, or share your version on Instagram and tag me @begoodorganics. I can’t wait to see how you get on.

Want more easy chocolate recipes?

Take care, and til next week, stay happy and well.

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

Caramel Creme Eggs

No ratings yet
AuthorBuffy Ellen
Servings 12
Prep Time 15 mins
To set 2 hrs

Ingredients

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

Instructions

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

Recipe 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, these ones here are very similar and have great reviews!
  • Make it nut-free: To make a nut free version of these, simply swap the cashews for these watermelon seeds here.
Pin with chocolate caramel creme eggs on straw and girl holding a creme egg cut in half