Cottage Cookery- Vegan Creme Egg Recipe

coconut cream

🥗Healthier: coconut yogurt

💰Cheaper: heavy cream

Coconut yogurt provides a similar texture with fewer calories.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar, while milk chocolate is often less expensive.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia offers sweetness without calories, while granulated sugar is typically cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a more affordable alternative with a similar flavor.

Welcome to K Cottage, today we're making a vegan alternative to Cadbury's Cream Egg.

Start by measuring out 60 g of vegan butter and place it in a mixing bowl.

Add 160 g of golden syrup to the bowl.

Cream the vegan butter and golden syrup together until well combined.

Slowly add in 3 cups of powdered sugar, mixing until smooth.

Add just over half a teaspoon of vanilla extract to the mixture.

Take about six teaspoons of the mixture out for the yolks and set aside.

To the remaining mixture, add a tiny pinch of turmeric to create the yolk color.

Roll the yolk mixture into small balls and place them in the freezer for about 20 minutes to firm up.

In the meantime, melt dark chocolate in a heatproof bowl over simmering water until smooth.

Once the chocolate is melted, pour a thin layer into egg-shaped molds, covering the bottom and sides.

Chill the molds in the refrigerator until the chocolate is set, about 10-15 minutes.

Remove the molds from the refrigerator and fill each with the white fondant mixture, leaving space at the top for sealing.

Cover the filling with another layer of melted chocolate, sealing the edges.

Return to the refrigerator and chill until fully set, about 30 minutes.

Carefully remove the chocolate eggs from the molds and store them in a cool place or refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens