Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 16 Eggs
Serving Size: 1 Egg
“Can I please have one more Cadbury Creme Egg?”
Every year at Easter that was my mantra. My Easter basket was loaded with them. I loved the creaminess and of course the chocolate. And I always wanted more than just one.
You’ve likely seen them filling the aisles at your local grocery store or convenient store lately. The bright colored packaging catches your eye to let you know that inside there’s a creamy, chocolatey, sugary delight. Well one caught my eye the other day and I was feeling nostalgic so I decided to let myself indulge. I hadn’t tasted one in years.
Much to my surprise, it’s not so delightful anymore. I imagine my taste buds have changed since the days of having an Easter basket but it tasted sweeter than ever and the chocolate just didn’t compare to the raw chocolate that I’m so used to enjoying these days! So, as with most of my favorite memorable sweets, I decided to make my own Cadbury Creme Eggs — raw, vegan, delicious ones.
Try something new this Easter and give these a go. Your family and friends will love them, I promise. When I shared them at work today, everyone was asking for more, just like I used to!
1/2 cup/118 mL coconut butter
4 Tbsp./57 g cacao powder
1/4 cup/118 mL Pure Maple Syrup (or raw agave)
1/2 teaspoon/2.5mL vanilla extract
3/4 cup/150 g cashews
1/2 teaspoon/2.5 mL vanilla extract
2 Tbsp./30 mL Pure Maple Syrup
1 heaping Tbsp./15 mL coconut butter (warm if solid)
1/4 cup/118 mL water
Dash of Pink Himalayan Salt, plus more once they are finished
You will need:
Half egg molds (or cupcake wrappers will work too, they just won’t be in egg shape!)
1.) Start by making the chocolate. Add all ingredients for the chocolate into a food processor or high powered blender until smooth. Set aside.
2.) Next, you’ll make the cream. Add all ingredients into a food processor or high powered blender until smooth.
3.) Start adding the chocolate into the egg molds. Just had a little at a time to make sure you leave enough room to still add the cream and the top chocolate layer. Note: You may need to use your fingers to even out the chocolate in the mold.
4.) Add a dollop of cream to each egg mold. Not too much though. You want the next layer of chocolate to cover the cream, like a real Cadbury Egg!
5.) Top the cream with the remaining chocolate and use your fingers or a spoon to smooth it over. Add a dash of Himalayan salt to the tops of each egg.
6.) Add the chocolate eggs into the freezer for at least one hour, or overnight.
7.) Remove from the freezer. The eggs will be hard but easier to remove from the molds like this.
8.) Start removing each egg with a spoon. You will have to use a little strength and you may lose some of the chocolate that sticks to the mold but you can always use a spoon to add the stuck chocolate back onto the eggs and mold with your hands.
9.) Once all eggs are out of their molds, place in cupcake wrappers or just in a glass jar and store in the fridge until you’re ready to enjoy!
Let’s get a close up…
Jamie is the Editorial Content Manager at Reboot Your Life. As a Certified Holistic Health Coach, she is passionate about a healthy lifestyle and encouraging others to live happy and healthy by consuming more fruits and vegetables. She was one of the first members to join the Reboot community and has been juicing ever since. Jamie uses her juicer and blender everyday and loves experimenting with new recipes, especially guilt-free sweets to fulfill her sweet tooth. Follow her on twitter @JamiesHealthTip and www.getyourglow.com.
More posts from Jamie Schneider