Home ยป Vegan Creme Eggs

Vegan Creme Eggs

Say hello to the Vegan Creme Egg. Absolutely delicious and extremely naughty!

A caramel fondant core, vanilla fondant wrapped in dairy-free chocolate.

I am excited to share this recipe as I’ve missed creme eggs so much! 

They were my absolute favorite growing up!

I’ve since created a vegan version that is delicious, and easy to make. They’re perfect for Easter and for gifts.

It’s a great time to get creative with children over the Easter break and these are so sticky and fun to make!

I used the Natures Charm ‘Coconut Caramel Sauce’ as the filling for these creme eggs.

This sauce is my favorite to bake with and to add into desserts as it’s not overly sweet and is thick enough to spoon into the eggs.

Their products are vegan, soy-free, dairy-free and gluten-free. The products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc…

Their dessert sauce range includes:

  • Coconut caramel sauce (Which is the one I have ft in this recipe)
  • Salted caramel sauce 
  • Chocolate fudge sauce
  • Butterscotch sauce
  • Matcha sauce

Preparation- 20 minutes

Makes- 8-10 eggs

Level- Easy



  • 60g of dairy-free butter
  • 1 teaspoon of vanilla extract
  • 140g of golden syrup
  • 450g of icing sugar
  • Caramel sauce (I use Natures Charm)
  • 200g of dairy-free chocolate



To make the eggs

Step 1- Place the dairy-free butter, vanilla extract, and golden syrup into a bowl and mix until creamy.

Step 2- Fold in the icing sugar and mix until a thick fondant paste forms.

This will take 3-5 minutes.

Step 3- Melt and temper some chocolate and using a spoon or brush, coat the insides of the egg molds and tip out any excess chocolate.

If you don’t temper, place the eggs into the freezer to set. This will take 10 minutes. 

Watch how to temper chocolate here.

Step 4- Add some of the white fondant filling into each egg half and add on some caramel sauce. If you don’t have caramel, make some more of the white fondant, dye it with some orange food gel and pipe it in the middle. 

Step 5- Add some melted chocolate to the edges of the eggs and press 2 halves together to create a whole egg.

Repeat for all of the egg halves. 

Step 6- Place the eggs into the freezer for 10 minutes to set.

Best enjoyed chilled.

Store in a sealed container in the fridge.

Shop the whole ‘Natures Charm’ range here.

 A huge thank you to Natures Charm for collabing on this recipe with me!

Discover Natures Charm on social media

Instagram- https://www.instagram.com/naturescharm/

Facebook- https://www.facebook.com/naturescharmvegan/

Make sure you follow me on my social media

 Instagram- https://www.instagram.com/thelittleblogofvegan/

Facebook- https://www.facebook.com/littleblogofvegan/

Twitter- https://twitter.com/BlogofVegan

The Little Blog Of Veganⓒ All Rights Reserved. 2021



  1. Anonymous
    April 3, 2020 / 4:39 pm

    I can't wait to try this with my kids. They look amazing!!

    • The Little Blog of Vegan
      April 3, 2020 / 5:03 pm

      Aw thankyou! Make sure to let me know how you get on! x

  2. Unknown
    March 26, 2021 / 9:45 am

    Hi, looks like a fab recipe – I was just wondering how big the eggs actually are? Do you have anything that they could be scaled against as a size comparison just so I know how many it will make for the size moulds I have?
    Thanks so much!

Leave a Reply

Your email address will not be published. Required fields are marked *

As seen in