Want to make your own easy Vegan Creme Eggs but don’t have an egg-shaped mold? I’ve got you! These chocolate candies use the exact same recipe as my Cadbury-inspired Creme Egg Fudge Bites from last year but turn them into egg-shapes!
The video below was originally published on March 31, 2015.
Video tutorial for Vegan Creme Egg Truffles
Why you’ll love these Vegan Creme Eggs!
Whether it’s Easter or not, you’ll love these nostalgic Vegan Creme Eggs! The gooey centers taste just like the original Cadbury version but you can choose better quality vegan chocolate to enrobe them. They are the upgraded version of chocolate creme eggs!
How to make Vegan Creme Eggs at home
First line a baking sheet with parchment paper and put it in the freezer. Make sure there’s enough room there for this tray to lay flat. Meanwhile, mix up golden syrup OR corn syrup with vegan butter. I found this combination makes a filling that tastes the most like the original. However, you can also use other thick syrups as well (such as brown rice syrup or maltose syrup).
When it is smooth, whisk in the other ingredients gently. It will help to add the icing sugar slowly so that it doesn’t create a mess. Towards the end of mixing, the filling will be very thick so put in some elbow grease!
Afterwards, take out about 1/3 of the mixture. You’ll add turmeric to it for color. Alternatively some people have suggested using food color or annato. It’s up to you.
Then, chill both bowls of filling so that they will be easier to work with later. You’re going to divide the “egg white” into 12 pieces and roll into balls. Make an indentation with your thumb to make room for the “yolks.” Move quickly to roll balls out of the yellow dough, place one in each of the “egg whites”, and place the tray back in the freezer to set. This time, you’ll want to chill for at least 20 minutes.
At the end of these 20 minutes, before you take out the tray, melt your chocolate chips. For me, 2 internals of 15 seconds each in the microwave will do it. You can also try a hot water bath if you prefer. Anyway you do it, stir the chocolate until it’s smooth. Don’t overheat it or it will seize.
To enrobe the creme egg truffles, I’ve found the best way is to pick up a little chocolate with one small spoon, place a frozen “egg” on top, them spoon over more chocolate, letting the excess drip off. Then place it back on the parchment. Repeat as quick as you can with the rest, then chill again.
Once the chocolate is complete set, your vegan creme eggs can be wrapped up and stored at room temperature. Then when you break into them, the centers will be gooey and delicious just like the original Cadbury experience!
For EVEN EASIER Vegan Creme Eggs..
You might skip the egg-shapes and for for these Vegan Creme Egg Bites instead! No messing with shaping, you can use a muffin tin and just pour in the ingredients. It’s easier, less messy, and a faster way to get vegan creme egg taste in your mouth!
Even the cat wants some Vegan Creme Egg Bites!
Printable Recipe for Vegan Creme Egg Truffles
Yield: 12
Easy Vegan Creme Egg Truffles
These little Vegan Creme Eggs are made with no special equipment and are easy to make! The centers are soft and gooey like the Cadbury original with a lovely chocolate shell on the outside.
Ingredients
- 2 1/2 Tablespoon corn syrup (or golden syrup)
- 1 1/2 Tablespoon vegan butter ( I use Earth Balance Original)
- 1/4 teaspoon vanilla extract
- 1 cup powdered sugar (aka icing or confectioner's sugar)
- 1 teaspoon soy milk
- 1/8-1/4 teaspoon of turmeric powder (optional, for color)
- 3/4 cup vegan chocolate chips, semi-sweet or "milk"
Instructions
- Line a baking sheet with parchment paper and chill in the freezer. Meanwhile in a mixing bowl, whisk together vegan butter and syrup until smooth. Then add plant-based milk, vanilla extract and about half of the icing sugar. Whisk gently to incorporate.
- Whisk in the rest of the icing sugar until it becomes a thick, smooth "creme"; this will be the filling.
- Remove 1/3 of the filling to small bowl. Whisk in 1/8 tsp of turmeric. It will be light yellow but as this sits for a few minutes, a darker color will develop. If you want a deeper color, add up to 1/8 tsp more turmeric.
- Chill both bowls of filling in the freezer for about 10 minutes to stiffen.
- Afterwards, take out the chilled bowls and baking tray. Place about 1 tablespoon-sized balls of white filling on to the baking tray; make 12. Use clean hands to roll each piece into a ball, then use thumb to make an indentation. These will be the "egg whites."
- Do the same with the yellow filling but use about a half teaspoon for each and place one piece in each "egg white". Then place the tray in the freezer for 10 minutes again to harden.
- After they are firm again, roll them with clean hands into egg-like shapes. Chill again 15 - 20 minutes so they are very firm and very cold.
- Melt the chocolate chips in the microwave (usually 2 x 15 second intervals will do it). Stir until smooth.
- Take the tray out of the freezer. To coat each naked creme egg in chocolate, get a little melted chocolate on a spoon, then place one ball of filling on top. Use another spoon to pour over a thin coat of chocolate, then place the enrobed egg back on the baking tray. Repeat with the rest.
- Place back in the freezer for a few more minutes to set and then enjoy! After they are set, they can be stored at room temperature.
