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Vegan Cadbury Creme Eggs Copycat

Just like the original Cadbury Creme Eggs, but vegan!

Course Candy, Dessert, Snack
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 12 eggs
Calories 200 kcal
Author Deborah Mesdag

Ingredients

  • 10 oz Vegan Chocolate Chips
  • 10 g (2 1/2 tsp) Shortening
  • 42 g (3 TBS) Vegan Butter (I use Earth Balance)
  • 2.5 g (1/2 tsp) Vanilla Extract
  • 0.4 g (1/16 tsp) Salt
  • 65 g (3 TBS) Karo Syrup (light corn syrup)
  • 210 g (1 1/2 c DIY or 1 3/4 c store-bought) Powdered Sugar
  • Yellow Food Coloring

Instructions

  1. Soften the vegan butter in a microwave-safe bowl. Add the salt and vanilla, then mix together. Add the Karo syrup (light corn syrup) and mix again.

  2. Add the powdered sugar. Mix until smooth and evenly blended.

  3. Take out 1/3 of the mixture and add it to a smaller bowl. Add yellow food coloring and mix it in. I used four drops, but think five would have been better.

  4. Cover both bowls of filling and set them aside.

  5. Melt your chocolate according to the directions on my post on how to temper chocolate (see recipe notes.)

  6. Add a spoonful of tempered chocolate to each egg-shaped mold, then use a teaspoon to spread the chocolate around and coat the entire inside of each egg mold. Place in the freezer for a few minutes to harden.

  7. Scoop out about a teaspoon of the white center and flatten it in the bottom of a chocolate well as shown. Be sure to leave sufficient room on the edge of the chocolate to seal with more chocolate later. Repeat until all the molds are filled.

  8. Scoop out a small marble-sized piece of the yellow center and roll it into a ball. Place it on the white center.

  9. Flatten another teaspoon of the white filling and use it to cover the yellow “yolk”. Again, be sure to leave sufficient room on the edge of the chocolate to seal with more chocolate. Repeat until all the eggs are filled.

  10. Spoon more of the tempered chocolate onto each egg, and then spread it around to seal in the filling. Be sure that the entire egg shape is filled up.

  11. Chill in the fridge for about 30 minutes until the chocolate is completely hardened. Turn the mold over onto a piece of waxed paper. The eggs should fall right out. Twist the mold a bit if needed to release all of the eggs. 

  12. Wrap as desired and store at room temperature. They should be good for at least a week.

Recipe Notes

  • My directions for tempering chocolate are for 12 oz of chocolate chips. For this recipe, melt 10.5 oz of the chocolate chips with the shortening and reserve 1.5 oz to chop up and add to the melted chocolate. Otherwise, follow the directions in my post on how to temper chocolate.
  • To shape the filling without a mold, flatten a piece of the white center into an oval, add some yellow filling, wrap the white around the yellow, and then shape into an egg shape. Place on plastic wrap or parchment paper and freeze the egg centers for 30 minutes. Temper your chocolate and dip the centers by following the dipping directions on my chocolate peanut butter egg recipe.