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.
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
Agave or coconut sugar to taste (optional)
1/8 tsp sea salt
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!