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Copycat Cadbury creme easter eggs on a cooling rack, sprinkled with extra coconut.

Copycat Cadbury Creme Easter Eggs (Plant-Based & Gluten-Free)

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 eggs
Calories 163
Author Elizabeth

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

Calories: 163kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 5mg | Potassium: 139mg | Fiber: 3g | Sugar: 11g | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg