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.
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.
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.
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.
- Use pre-made dark chocolate: To make these even faster, you can skip making your own chocolate, and melt down 250g of dark chocolate instead. To do so, break the chocolate into pieces, place in a glass or stainless steel bowl and place over a pot of boiling water on low, stirring until melted.
- Keep it bitter: My dark chocolate casing I’ve made is on the bitter side, as I think the filling is sweet enough to offset. If however you prefer a slightly sweeter more conventional tasting chocolate, you can increase the brown rice syrup to 5 tablespoons.
- Quick soak your cashews: If you don’t have time to soak your cashews for 2 hours in cold water, do a quick soak by placing them in hot water for 10 minutes.
- Choose a light coloured sweetener: I’ve used brown rice syrup for these eggs, as it has a lovely neutral flavour and light colour, which means our filling stays nice and white. Alternatively you can use coconut nectar for a similar result, or yacon syrup for a low GI/diabetic friendly option. Maple syrup would also work but will colour the filling brown and give it a maple-like flavour, likewise honey will give a distinct flavour. This is why I typically opt for these more neutral sweeteners in recipes (unless I’m wanting to highlight a flavour).
- Use a neutral tasting coconut oil: Make sure the coconut oil you use is a subtle tasting one, otherwise the flavour will overpower the creme filling.
Want more chocolate recipes? Try these:
- Salted Chocolate Thickshake
- Chocolate Raspberry Tart
- Spiced Chocolate Truffles
- Chocolate Peanut Butter Bars
- Chocolate Espresso Fudge Brownie
If you make these Caramel Creme Eggs, let me know. Leave a comment and rating below, and share your version on Instagram and tag me @begoodorganics. Happy Easter!
- 1 c cacao butter melted
- 1 c cacao powder
- 4 tbsp brown rice syrup
- ½ tsp vanilla extract
- pinch sea salt
- 1 c cashews soaked 2 hours
- ½ c coconut oil melted
- ¼ c brown rice syrup
- 1 tsp vanilla extract
- pinch sea salt
- ¾ tsp turmeric powder
- 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 ½ 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).
- Nut free: Swap the cashews for hemp seeds.
- You can use all cacao butter for a harder chocolate like I have, or a ¾ cacao butter plus ¼ coconut oil blend for a slightly softer chocolate shell. Or skip making your own chocolate, and just melt down 250g of dark chocolate instead.