Creme eggs have been one of my favorite Easter treats since I was a kid, but the ingredients are definitely on the scary side–high fructose corn syrup and artificial flavor and color, not to mention 4 grams of sugar and 20 grams of fat in each one. I decided to make a vegan version without all the additives and with a dose of healthy fat from cashews and coconut oil and a bright burst of turmeric.
I loved the way they turned out (and they passed the non-vegan friends and family test), although I recommend you eat them straight from the freezer since the chocolate can get a bit melty. You don't even need egg-shaped chocolate molds-I made mine in silicone muffin cups. The size of your molds will determine how many eggs you make.
Ingredients
3/4 cup cashews
1/2 cup dairy-free chocolate (I like Enjoy Life semi-sweet chocolate chips)
2-3 Tbsp brown rice syrup
1 tsp organic vanilla extract
1/2 tsp turmeric
1-4 Tbsp water
4 Tbsp Barlean's organic coconut oil
Agave or coconut sugar to taste (optional)
1/8 tsp sea salt
silicone molds
Directions
- Melt the chocolate chips and 1 Tbsp coconut oil using a double boiler (a pot of simmering water and a metal or tempered glass bowl also works in a pinch). Spoon a bit of chocolate into each mold, covering the bottom and up the sides. Set the rest of the chocolate aside, but keep it warm. Place in freezer to set.
- Combine cashews, syrup, vanilla, remaining coconut oil, and salt in a food processor or high-speed blender. Scrape down the sides as necessary. Test for sweetness and add agave or coconut sugar to taste. Blend until smooth, adding water as needed.
- Set a small portion aside in a dish and add turmeric to make yellow "yolk." Remove molds from the freezer and divide the remainder of the cashew creme evenly amongst the eggs. Top each with a small dollop of yolk and freeze for 5 minutes to set. Top each egg with the remaining chocolate, spreading evenly. Set for an additional 5 minutes and enjoy!
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