Healthier Copycat Cadbury Cream Eggs

There’s definitely a lot of nostalgia around Cadbury cream eggs and it was something I enjoyed as a child. I was inspired to create my own healthier version that tastes delicious and isn’t overboard on the sugar! These healthier copycat Cadbury cream eggs are so simple to make and only require a few ingredients. They are made without any dairy, gluten, soy, or refined sugars which makes them very allergy friendly as well!

What you will need

Coconut Cream – For this recipe we will use full fat coconut cream from the can(just the top and not the liquid part.) Whipping up the coconut cream create a light and fluffy filling for these eggs.

Maple Syrup – We will use a little bit of maple syrup to sweeten the cream filling.

Powdered monk Fruit – To make the cream filling very fluffy we will use some powdered monk fruit as the main sweetener. You can substitute with regular powdered sugar as well.

Vanilla Extract – This adds a nice flavor to the cream filling.

Chocolate Chips – I like to use dairy and refined sugar free chocolate, byt you can use any brand you like.

Natural Yellow Food Coloring – I love using the food coloring powders by ColorKitchen.

Salt – This helps balance out the sweetness a bit.

Coconut Oil – We will melt the chocolate chips with a little bit of coconut oil to thin it out for dipping.

Festive Sprinkles – I love adding naturally colored sprinkles to these cream eggs for a pretty look.

Silicone Egg Mold – I use this one linked HERE.

How to make the copycat Cadbury cream eggs

First in a bowl, add the coconut cream, maple syrup, vanilla extract, and salt. Use a hand mixer or stand mixer to beat the ingredients together on high for about 2 minutes. Then add in the powdered monk fruit or sugar and beat for 30 seconds more.

Take about 2/3 cup of the coconut cream mixture and add to a small bowl. Add a little natural yellow food coloring and mix well. This will be for making the “yolk” center of the cream egg. Next, add a spoonful of the white coconut cream to about 10 silicone egg molds. Add some of the yellow cream on top, then layer more white coconut cream to fill the molds. (To help them stay layered better you can put the molds in the freezer for a few minutes after adding each layer of cream.) Place the molds in the freezer for at least 1 hour.

Next, Melt the chocolate with the coconut oil either in the microwave in 30-second increments or using a double boiler. Let the chocolate cool for a few minutes after melting. Take the egg molds out of the freezer and pop out the cream eggs. Dip each one in the melted chocolate and then place it on a parchment paper lined sheet pan. Once the chocolate sets, you can drizzle more melted chocolate on top and add some festive sprinkles. Store in the fridge and enjoy!

Other recipes you will enjoy

Strawberry Cashew Butter Truffle Eggs

Healthy Lemon Cheesecake Bars

Chocolate Chip Cookie Dough Eggs

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!