Vegan Cream Filled Chocolate 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 vegan cream filled chocolate 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!
Equipment
- Silicone egg molds
- Hand or stand mixer
- Sheet pan
Ingredients
- 1 can full fat coconut cream(from the can and only the top part no liquid)
- 1/2 cup powdered monk fruit(can sub regular powdered sugar)
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tsp coconut oil
- 1/8 tsp salt(optional)
- 1 1/4 cup chocolate chips
- Natural yellow food coloring
- Festive sprinkles(optional)
Instructions
- 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.
- 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.
- 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.
- Place the molds in the freezer for at least 1 hour.
- 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!