Description
This CopyCat Cadbury Filled Vegan Easter Eggs recipe recreates the classic creamy-filled chocolate eggs using vegan ingredients. Featuring a beautifully tempered vegan chocolate shell filled with a sweetened vegan condensed milk mixture paired with a turmeric-spiced ‘yolk’, these homemade vegan Easter eggs are perfect for festive gifting or indulgent treats.
Ingredients
Scale
Chocolate Shell
- 220 g vegan chocolate, finely chopped
White Filling
- 320 g vegan condensed milk (sweetened condensed coconut milk)
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Pinch of sea salt (optional)
Yolk Filling
- ¼ of the white filling
- ¼ teaspoon ground turmeric
Instructions
- Temper the chocolate: Melt 3/4 of the vegan chocolate over a double boiler until it reaches 55°C (131°F), then remove from heat. Reserve 1/3 of this melted chocolate separately. Add the remaining chopped chocolate to the larger portion of melted chocolate and stir until the temperature lowers to 28°C (82°F). Next, add back the reserved 1/3 melted chocolate, stir, and gently warm to 31°C (88°F) to achieve a properly tempered chocolate that results in a shiny finish.
- Line the molds: Using a pastry brush, coat the molds with 2 to 3 thin layers of the tempered chocolate. Freeze the molds for 5 minutes between each layer to set until you have the desired thickness of the chocolate shell.
- Prepare the white filling: In a medium bowl, whisk together the vegan condensed milk, powdered sugar, vanilla extract, and sea salt until smooth and creamy.
- Prepare the yolk filling: Remove 1/4 of the white filling into a separate bowl, then whisk in the ground turmeric to tint it and add a subtle flavor. Place both the white and yolk fillings in the freezer for about 1 hour to firm up slightly.
- Fill the molds: Once the fillings are slightly thickened, stir them again, then transfer each filling into separate piping bags (or use a spoon). Pipe the white filling evenly into the 6 half-egg cavities, then pipe the yellow yolk filling into the center of each filled cavity. Freeze for at least 6 hours to fully set; alternatively, cover with more melted chocolate to keep them in shape.
- Seal the eggs: Re-melt the remaining chocolate and place it into a piping bag. Quickly pipe melted chocolate around the rims of the filled half eggs to act as glue. Press two halves together to form full eggs, aligning carefully. Freeze for 10 minutes to firm the seal.
- Finish and clean: Carefully remove the eggs from the molds and place on a parchment-lined baking tray. Use a heated knife to trim any uneven chocolate edges and pipe melted chocolate into any visible gaps for a clean finish.
- Storage: Store the finished vegan creme eggs in an airtight container in the refrigerator. They will stay fresh and delicious for up to 10 days.
Notes
- Temper the chocolate carefully to ensure a shiny, crisp shell that snaps nicely.
- Using a double boiler helps prevent the chocolate from burning while melting.
- Freezing between chocolate layers ensures even coverage and solidity of the shell.
- Adjust the powdered sugar in the filling to suit your preferred sweetness.
- The turmeric is used to replicate the yellow color of traditional egg yolks and adds a subtle earthy flavor.
- Make sure to work quickly when piping melted chocolate to seal the halves for the best adhesion.
- Use a heated knife to smoothly trim chocolate edges without cracking the shell.
- These vegan Easter eggs can be a delightful homemade gift or festive treat, perfect for vegans and allergy-conscious eaters.
