These easy to make Vegan Creme Egg Bites are inspired by the Cadbury Easter Egg treats I’ve been seeing floating around Pinterest lately. After a little (tasty) experimentation, I’m happy to share these sweet bites with you! Click here to skip the ramble and go straight to the recipe
Check out the video tutorial below:
As a kid, I always thought of Cadbury Creme Eggs as the ultimate Easter treat. To be honest, it wasn’t really the taste that made me a fan. Sure, they tasted awesome but so did lots of other Easter candies. So why did I find them so appealing? I guess I was intrigued by how they got the insides to look like an egg. And the commercials. I guess marketing to children works! A bit creepy when you think of it that way!
“Creme egg” filling
This vegan “creme egg” fudge is pretty simple to make and is really does taste like the real thing. Only these bites have a higher chocolate to filling ratio…so dare I say, even better?
The hard part is finding the vegan-friendly chocolate chips. There are a few generic brands of semi-sweet chocolate chips that I have come across that are “accidentally vegan.” But if you want “milk” chocolate you may need do a little hunting. Try searching VeganEssentials or Amazon.com for vegan milk chocolate
Vegan-friendly powdered sugar is also not always easy to find. Many mainstream sugar manufacturers use bone-char to filter sugar; you’d have to contact them to find out if they use bone-char or not. If you’re in western Canada, you may be interested to know that Rogers Sugar made in the Vancouver facility is NOT vegan-friendly, but the sugar made in Taber, Alberta IS vegan-friendly. Check out this link for info about that.
So, no vegan powdered sugar near you? No problem. Use your coffee grinder, blender or food processor to turn your granulated cane sugar into powdered.
Mix 1 cup sugar with 1 tablespoon of cornstarch and process until powdered. Depending on your machine, you may want to pulse it so that it doesn’t heat up too much and melt the sugar. You can multiply this recipe to make more as needed.
Even the cat wants some Vegan Creme Egg Bites!
April 16th, 2014 Note: Thanks to my friends from the UK who pointed out that corn syrup is just not a thing there! Instead, you can use a product called Golden Syrup. It’s basically liquid glucose. This helps the fudge stay creamy. Have fun!
Printable recipe for Vegan Creme Egg Fudge Bites (US)
- 2 1/2 Tablespoon corn syrup (a comparable product is golden syrup or liquid glucose if corn syrup is not available in your country)
- 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
- 1/4 teaspoon of turmeric powder (optional, for color)
- 150 grams of vegan chocolate chips, semi-sweet or "milk" (this is just over 3/4 cup worth)
- Line a muffin tin with parchment paper liners. This is important as regular liners will stick to the end product. Chill the tin in the freezer.
- Beat the butter and corn syrup together until smooth. Add the powdered sugar, vanilla, and soy milk and continue beating until smooth.
- In a seperate bowl, take about a third of the mixture and mix in a pinch of turmeric until it is a smooth even yellow-y colour. Don't worry, you won't taste the spice at the end.
- Melt the chocolate chips in a the microwave on 30 second intervals. Try not to over heat.
- Remove the muffin tin from the freezer and spoon the chocolate onto the liners, spreading the chocolate out evenly.
- Optional step: Chill the tray of chocolate in the freezer until it's solid. This will help stop the "creme egg" filling from melting to the edges during the next step. This way, you will get bites that are fully enclosed with chocolate instead of having the "sandwich" appearance.
- Then, spoon a tablespoon of the white mixture on top of the chocolate and press it down with the back of a spoon. Prevent the mixture from sticking to the spoon by dipping it in some powdered sugar first.
- Add a teaspoon of the yellow mix on top of the white mix and press it down as before.
- Top with a tablespoon or so of the rest of the melted chocolate. You may need to reheat the chocolate a little by this point.
- Chill in the fridge for a half hour or until the chocolate hardens.
- Enjoy!
- Store the leftovers in a airtight container in the fridge.
Printable recipe for Vegan Creme Egg Fudge Bites (metric)
- 40ml corn syrup (a comparable product is golden syrup or liquid glucose if corn syrup is not available in your country)
- 25ml vegan butter ( I use Earth Balance Original)
- 1.25ml vanilla extract
- 240ml powdered sugar (aka icing or confectioner's sugar)
- 1.25ml soy milk
- 1.25ml turmeric powder (optional, for color)
- 150 grams of vegan chocolate chips, semi-sweet or "milk" (this is just over 155ml worth)
- Line a muffin tin with parchment paper liners. This is important as regular liners will stick to the end product. Chill the tin in the freezer.
- Beat the butter and corn syrup together until smooth. Add the powdered sugar, vanilla, and soy milk and continue beating until smooth.
- In a seperate bowl, take about a third of the mixture and mix in a pinch of turmeric until it is a smooth even yellow-y colour. Don't worry, you won't taste the spice at the end.
- Melt the chocolate chips in a the microwave on 30 second intervals. Try not to over heat.
- Remove the muffin tin from the freezer and spoon the chocolate onto the liners, spreading the chocolate out evenly.
- Optional step: Chill the tray of chocolate in the freezer until it's solid. This will help stop the "creme egg" filling from melting to the edges during the next step. This way, you will get bites that are fully enclosed with chocolate instead of having the "sandwich" appearance.
- Then, spoon a tablespoon of the white mixture on top of the chocolate and press it down with the back of a spoon. Prevent the mixture from sticking to the spoon by dipping it in some powdered sugar first.
- Add a teaspoon of the yellow mix on top of the white mix and press it down as before.
- Top with a tablespoon or so of the rest of the melted chocolate. You may need to reheat the chocolate a little by this point.
- Chill in the fridge for a half hour or until the chocolate hardens. Enjoy!
- Store the leftovers in a airtight container in the fridge.
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[…] chocolate candies use the exact same recipe as my Cadbury-inspired Creme Egg Fudge Bites from last year but turn them into egg-shapes…or more like blob shapes, but let’s […]
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I’ve gotta try these! They look and sound so good.
Mary, these look so tasty! It’s been so long since I’ve had one, I can’t wait to try this recipe!
I hope you do! Let me know how it turns out! 🙂
I just made these- delicious!! I actually made them in petit four cases so they were tiny (and very fiddly to make!) but totally worth it!! Really sweet and gooey, I’m glad I made them so small as they’re very rich. Thanks for a great recipe, will be making them again 🙂
Yes, so sweet just like the original! I remember eating mine just a little at a time and sticking the rest in the freezer. lol Petit fours are a brilliant idea!
Wow, Mary, how cute are those? I just wanted to reach out and grab one. I am also going to check out the video tutorial– this one’s going on my list for sure. And love that picture of your kitty looking at the bites. So adorable!
Thank you for checking out my video and for all your kind words! You inspire me!
Turmeric is spelled with an r. Otherwise, looks good.
Thank you so much for pointing that out, Lauren! I have corrected the spelling. <3
Thank you for the recipe! I made these today as a test run for the upcoming holidays. They turned out perfectly but they are too sweet for my taste. Maybe because I have not eaten the originals for a while now 🙂
I was wondering if there was a way of making the filling less sweet while keeping the same nice and creamy texture?
Hi Ekat. Sorry that this reply is so late!
To make these marginally less sweet, you can use a syrup such as brown rice syrup with is very thick but isn’t very sweet. Brown rice syrup is even thicker than golden syrup or corn syrup so you can even reduce the amount of icing sugar used. However, I don’t have exact amounts for you; you’ll need to do some experimentation. Good luck!
Thank you for your response!!
I will totally try out this modification. I already made this recipe two times 🙂 Second time less sugar so brown rice syrup substitute will be my next one.
Hi Ekat! As you can tell, I am super bad at answering blog comments. Did you try the brown rice syrup? I’d love to know what you thought of it. <3 Cheers!