I made these a couple days ago & they are TO DIE FOR. I find that when I fall off the vegan bandwagon, it’s often for sweets… so it’s very important to me to make vegan sweets to have around so I don’t run into trouble! I scored this recipe from Pinterest (original post- http://hellyeahitsvegan.com/vegan-cadbury-creme-eggs/) & the only things I really changed were swapping out the food coloring for turmeric & not using any sort of egg mold/skewer. I tried the skewer bit & it was just not working out… So mine look a little lopsided, but taste amazing. If you really want that “perfect” egg shape, try skewering the fondant & dipping it in chocolate or using an egg mold by coating the mold with chocolate, inserting the fondant ball & covering with more chocolate. As for taking out the food coloring: it doesn’t make the recipe much healthier, but it does swap out SOME of the synthetic-ness for a natural spice without changing the taste whatsoever.
I used parchment paper, but I think wax paper would have worked a little better because my fondant balls were sticking to the parchment just a little too much. I also didn’t put my balls in the freezer because I didn’t have room. I just stuck them in the fridge until they were cold enough to work with & they turned out great!
These are a must have for vegans (or anyone) on Easter & I’ll definitely be making another batch (or two) soon. Be wary that even though they are vegan, that does NOT mean that they are healthy in any way. These are packed full of sugar & chocolatey goodness, but hey – it’s Easter! Don’t you deserve to treat yourself? 😉
Disclaimer: of course you don’t have to celebrate Easter to eat these yummies! They came out so well, I’ll probably just eat them year-round anyway…
My version made about 15 pretty big eggs, but I “tested” the batter quite a few times before they were finished. I’d suppose that this recipe should yield at least 20 eggs.
Vegan Cadbury Cream Eggs
- 1/2 cup light corn syrup
- 1/4 cup non-dairy butter, softened
- 1 tsp vanilla
- 3 cups powdered sugar
- 1-2 tsp. turmeric
- 10-12 oz vegan chocolate chips
- 2 tsp. vegetable shortening
- wax or parchment paper
- In a medium bowl, mix together corn syrup, softened butter and vanilla.
- Beat in powdered sugar, one cup at a time, until smooth.
- Place 1/3 of the mixture in a small bowl.
- Add turmeric to the small bowl until you’ve achieved the desired yellow color
- Tightly cover both bowls and refrigerate for at least an hour.
- Line two cookie sheets with wax or parchment paper.
- Using a teaspoon and your hands, form balls out of yellow mixture (fondant) and place on lined cookie sheet.
- Place cookie sheet in freezer or fridge.
- Using a tablespoon and your hands, form white fondant into balls & place on the other lined cookie sheet in fridge/freezer for 30 mins or until firm enough to mold.
- One at a time, flatten white balls into discs, then place a yellow ball in the center & fold white fondant around it. Roll in your hands until you have a large ball of white with the yellow in the center.
- Repeat with remaining fondant, placing balls back on cookie sheet, then place balls in freezer/fridge for another half hour.
- In a double boiler or microwave, slowly melt together chocolate chips and shortening, stirring until completely smooth.
- Place a dollop of chocolate mixture onto wax/parchment paper, then place fondant ball in the center of it. Spoon chocolate over the ball to cover completely. Repeat with remaining fondant & chocolate mixture.
- Place coated balls in refrigerator to harden fully.
- Store in an airtight container in the refrigerator.
I know it’s awfully close to Easter, but I hope you still give these a try! They are really simple & amazingly delicious. Make sure to let me know how they work out for you!