I loved Cadbury Creme eggs as a kid. Not so much for the flavour, since lets face it, they really just tasted like sugar, but for the novelty of the thing. The yolky inside of a chocolate egg just blew my mind! I have always loved chocolate, and this vice is still with me today; but I have since upgraded from buying 99 cent chocolates at the corner store, to making my own.
I often fantasize about living an alternate life where I am a fancy chocolatier, living in the back of my chocolate cafe making decadent treats for the village to enjoy. This could be blamed on the amount of chocolate I consumed slowly making it’s way up to my brain distorting my grasp on reality, or the fact that I watch too many Johnny Depp movies; either way– chocolate is heaven.
This is why I LOVE Easter. It is a time where I can lock myself in my kitchen for an entire weekend making vegan chocolate treats or all of my loved ones. You may not make friends with salad, but you sure do with a basket of homemade Cadbury creme eggs and other vegan easter treats. If you love Easter and chocolate you simply have to make these vegan Cadbury creme eggs, or you’re really missing out, seriously. It’s such a simple recipe and a sure crowd-pleaser. Enjoy!
- ½ c brown rice syrup
- ¼ c vegan shortening or butter
- 1 ½ tsp vanilla extract
- 3 cups powdered sugar
- ¼ -½ tsp turmeric (for colour)
- 2-3 cups vegan chocolate chips
- Parchment paper
- Egg-shaped candy mold
- Melt chocolate chips in a double boiler.
- Using egg molds of your choosing and a cooking brush, paint the chocolate onto the mold until totally covered.
- Place the molds into the freezer for a few minutes, until the chocolate has hardened.
- Repeat this step, brushing on more chocolate until you have a nice thick outer shell.
- Place back into the freezer, and make your yolky insides.
- In a medium bowl, cream together brown rice syrup, vegan butter or shortening and vanilla.
- Slowly add in powdered sugar and mix until smooth.
- Place roughly a third of the mixture in a small bowl and set aside.
- Add turmeric to the leftover mixture until you’ve achieved your desired yellow yolk color ensuring that everything is mixed well. (Don't worry, you won't even taste it)
- Refrigerate both mixtures for 30-60 mins.
- Line a cookie sheet with parchment paper.
- Using your hands roll the yellow mixture into balls, and place on the cookie sheet.
- Once you have all the yolks you'll need, place the cookie sheet in freezer for another 15 mins or so until firm.
- Once firm, remove from the freezer and fold the white fondant around the yellow to cover the yellow completely ( so it looks like the inside of an egg).
- Repeat with all of your fondant and place the balls into the chocolate shells you hardened.
- Cover the chocolate shell and yolk inside with chocolate until the mold is full and place into the freezer until the chocolate has hardened.
- Once hard, wrap up these treats for your family and friends, and enjoy!
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