Homemade, gooey-in-the-middle, Easter eggs anyone?
This is such a wonderful time of year. I love getting together with friends, family, and loved ones to spend the long weekend in each other’s company. Plus, the chocolate isn’t half bad, either.
This was my first attempt at making vegan Easter eggs, and they turned out fabulously! They even have the approval of my non-vegan family, who thought they tasted just like the real crème-filled Cadbury eggs!
My favourite thing about these eggs is how gooey they are on the inside, with the creamy Vego spread…. Mmmmmmm.
An update: I recently made some real vegan crème-filled eggs that I re-created based off Treat Dreams vegan crème eggs. So the recipe for those gooey, creamy vegan cream eggs are below, too. I hope you love them! (They, too, were a huge hit with my family).
Before we get started in learning how to make these gooey, creamy, chocolatey vegan Easter eggs – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these Easter eggs, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
DIY Vegan Nutella-Filled Eggs
Gooey-in-the-middle vegan chocolate eggs that are perfect for Easter time.
- Sweet William chocolate (dark, light, white, whichever you prefer) or another type of vegan chocolate
- Vego spread
- Easter egg mould
- Melt chocolate in a glass bowl place over a pot of simmering water on the stove (be very careful not to burn the chocolate), constantly stirring until melted.
- Remove from heat and fill each egg mould about 2/3 of the way.
- Place a little chocolate spread in the middle of each mould (be careful not to overfill).
- Place the moulds in the fridge to set for about 1 hour (or until set).
- Remove from fridge and pop the half-eggs out of the tray.
- Fill a mug with hot water and place a plate on top (this will heat up the plate).
- Place one of the half-eggs on the plate for just a second, then pick it up and stick it to another half-egg.
- Collect eggs on a plate and place them back in the fridge to cool and set again. Once set, they’re ready to eat! Store in an airtight container in the fridge.
DIY Vegan Crème-Filled Eggs
Homemade vegan crème eggs with rich, chocolatey outer-coating and a sweet, creamy filling with a yellow ‘yolk’ inside. A recreation of the oh-so-popular cream eggs from Treat Dreams!
- 3 cups dairy-free chocolate chips
- 3 cups natural powdered sugar (can use coconut sugar and just blend it up into a fine powder)
- 1/4 cup brown rice syrup (or 44mL pure honey or maple syrup)
- 2 tbsp melted coconut oil
- 2 1/2 tbsp + 2 tsp plant milk
- 2 tsp vanilla extract
- 1/2 tsp ground turmeric
- Easter egg mould
- Melt the chocolate by placing a large bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water. Be very careful not to burn the chocolate; constantly stir it until completely melted.
- Remove from heat and spoon some of the chocolate mixture into each mould, spreading it up and around the sides with the back of a teaspoon. Ensure it’s not too thin, as the egg “shells” need to be strong enough to hold the cream inside. Leave the remaining chocolate in the bowl, set over the simmering pot of water to ensure it stays melted.
- Place the moulds in the freezer to set, then, in a small bowl, combine all of the other ingredients except the turmeric. Stir together well until completely smooth.
- Scoop out approx. 1/3 of this mixture into another bowl, and add in the turmeric, stirring to combine.
- Once the chocolate has set, remove the moulds from the freezer and add a small amount (approx. 1 teaspoon or a little more) of the white crème to each chocolate mould, filling each about 1/3 of the way.
- Add a small dollop of yellow “yolk” to each egg, aiming to get as close to the middle as you can.
- Cover the “yolk” with more white crème, leaving just enough room to cover the top with another layer of chocolate.
- Once each egg is full of cream and “yolk”, place in the freezer for 10 minutes or so, just to firm the filling a little, then remove from the freezer and cover each egg with a layer of chocolate. Place the moulds back in the freezer to allow them to completely set.
- Once set, pop them out of the silicone moulds, and they’re ready to enjoy! Store in an airtight container in the fridge.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.
Have you made chocolate eggs before? What were they like?! Share in the comments below.
Lots of love,