These Plant-Based Copycat Cadbury Creme Easter Eggs are a delicious vegan Easter dessert! These eggs are creamy and delicious without any dairy or gluten!
Vegan cream-filled Easter eggs! Yum.
These Plant-Based Copycat Cadbury Creme Easter Eggs are just what they say: a version of the Cadbury egg. But completely plant-based and gluten-free!
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What is a Cadbury Creme Easter egg?
Cadbury Creme eggs have a cream filling and a chocolate coating. They are those classic cream Easter eggs you think about.
My goal for this recipe was to create a plant-based version of those creamy eggs. I'll be honest, these aren't as creamy as the Cadbury eggs. It's hard to create a creamy filling without an Easter egg mold.
But coconut creates a creamy texture that is still incredible!
Why I love these Plant-Based Copycat Cadbury Creme Easter Eggs
- Dietary needs - these Easter eggs are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these eggs are made with whole food plant-based ingredients so you can avoid the sugars, oils, and other processed ingredients in the store-bought version
- So festive - these are Easter eggs of course! And if you get creative with the decorations you can make some truly beautiful designs
- Freezer friendly - if you don't eat the entire batch in one sitting, these eggs store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Shredded Coconut: Coconut is what creates the creamy texture of these eggs. Be sure to buy unsweetened coconut to avoid added sugars.
- Almond Powder: almond powder is similar to peanut powder. It's almonds that have been processed into a powder, leaving most of the protein and removing some of the fat. It is different than almond flour, which is ground almonds. You should be able to find almond powder at your local grocery store, or on Amazon. If you don't have almond powder, you can use almond flour.
- Maple Syrup: you can sub date syrup, but this will change the color of the eggs
- Vanilla
- Salt: a pinch of salt helps enhance the sweet flavors, don't skip this!
- Vegan Dark Chocolate: I use 100% unsweetened chocolate for the coating. If you prefer a sweeter chocolate, you can use any vegan dark chocolate like Enjoy Life or Pascha.
How to make these plant-based Copycat Cadbury Creme Easter Eggs
Step 1. Add the coconut, almond powder, maple syrup, vanilla, and salt to a food processor. Blend until smooth.
Step 2. Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
Step 3. Meanwhile, melt the dark chocolate.
Step 4. Dip each egg into the chocolate, then arrange on a parchment lined pan. Sprinkle with coconut flakes to decorate. Then place in the freezer for 5-10 minutes to solidify. Serve and enjoy!
FAQ & Expert Tips
You can sub almond flour, oat flour, or regular all purpose flour in place of the almond powder. If you use all purpose flour, you need to heat treat the flour before using it.
If you use all purpose flour, you must heat treat it before consuming it. By heating the flour before consuming it, you are reducing the pathogens that build up in flour during its shelf-life. Bacteria like E. Coli can live in raw flour until it is baked. So you never want to eat flour raw.
It IS okay to eat oat flour and almond flour raw, so there's no need to heat treat those.
To heat treat all purpose flour, spread the flour evenly on a baking sheet and place in a 300°F oven. Stir every 2 minutes until the flour reaches 65°F.
Store these eggs in the refrigerator or freezer. Avoid leaving the eggs on the counter for too long to prevent melted chocolate.
These eggs will last for several weeks in the fridge and several months in the freezer.
Recipe Prayer
Praise the Lord for He is risen! We celebrate your resurrection this day. Amen.
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📖 Recipe
Copycat Cadbury Creme Easter Eggs (Plant-Based & Gluten-Free)
Equipment
Ingredients
- 1 ½ Cups Shredded Coconut + extra to decorate optional
- ½ Cup Almond Powder
- 5 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla
- Pinch Salt
- 4 Ounces Vegan Dark Chocolate
Instructions
- Add the coconut, almond powder, maple syrup, vanilla, and salt to a food processor. Blend until smooth.
- Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
- Meanwhile, melt the dark chocolate.
- Dip each egg into the chocolate, then arrange on a parchment lined pan. Sprinkle with coconut flakes to decorate. Then place in the freezer for 5-10 minutes to solidify. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
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