Smart Sweet: Raw Cadbury Creme Eggs

“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!

Here are the steps…

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 add a little at a time to make sure you leave enough room to 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…

Happy Easter!

Ingredients

You will need:
Half egg molds (or cupcake wrappers will work too, they just won’t be in egg shape!)

“Crème”

  • 3/4 cup cashews
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 heaping tbsp coconut butter (warm if solid)
  • 1/4 cup (60 ml) water
  • Dash of Pink Himalayan Salt, plus more once they are finished

Chocolate

  • 1/2 cup coconut butter
  • 4 tbsp cacao powder
  • 1/4 cup (60 ml) Pure Maple Syrup
  • 1/2 tsp  vanilla extract

Directions

  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!
Prep Time: 30 minutes
Cook Time: 1 hour (in fridge)
Total Time: 1 hour, 30 minutes

Servings: 16

Serving Size: 1 egg

Calories: 140

Fat: 10g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 130mg

Carbohydrates: 11g

Fiber: 2g

Sugars: 5g

Protein: 5g