Homemade Vegan Creme Eggs

These homemade vegan creme eggs are delicious, easy to make and only contain only 6 ingredients. They taste identical to Cadbury Creme Eggs, but of course vegan and dairy-free! They’re perfect for Easter baking!

Homemade Vegan Creme Egg

Well, boy do I have a treat for you all today! I’ve FINALLY perfected the homemade creme egg. This creme egg recipe tastes JUST like the original Cadburys Creme Egg but is completely dairy-free, free from any animal derived ingredients and is super easy to make. A decadent chocolate coating with a sweet gooey white fondant filling and a “yolk” center that’s dyed with food colouring. They are absolutely delicious and a staple at Easter! They’re great fun to make, put together and of course eat. Simply bite, pull part, lick the cream and eat, YUM!!!

Looking for more Easter recipes, check out my Easter Vegan Sweet Almond Cake , Easter Basket Cookie Cups, Vegan Easter Linzer Cookies and Vegan Carrot Cake Sheet Cake. Find more of the BEST Vegan easter recipes here.

Ingredients you’ll need:

You’ll be very happy to hear that these vegan creme eggs only contains 6 simple ingredients, most of which you may already have to hand in your kitchen cupboards / pantry. If not, I’ve listed them below along with some ingredient substitutions.

• Dairy-free milk / dark chocolate: To keep these vegan creme eggs as close as possible to the originals, I recommend using a milk chocolate. You can definitely use a dark chocolate, around 70% it will make them less sweet and creamy, more with a bitter flavour. The rich chocolate definitely compliments the sweet fondant centre.

• Dairy-free butter: Use a vegan / dairy-free block butter for best results. Make sure your dairy-free block butter is at room temperature. This will make it super easy to cream!

• Golden syrup: Homemade creme eggs usually call for corn syrup, but if you’re like me (in the UK) and don’t have easy access to corn syrup, golden syrup is perfect! It works the same, adding a really delicious flavour to the filling.

• Vanilla extract: This is one of the main flavours of the creme egg fondant filling. Try to use a good quality vanilla extract / flavouring. You could always use seeds from a vanilla pod, but this will add some speckles to the white fondant.

• Icing / powdered sugar: Creme eggs are filled with a sweet fondant, so to make it we’re using icing sugar (or if you’re over the seas, powdered sugar). The icing sugar also helps to thicken the fondant making for a super gooey and creamy filling.

• Orange food gel: To make the “yolk” part of the creme egg, we colour some of the fondant with a drop of orange food gel. You can use a natural colour such as turmeric, but this will give the middle a slightly yellow colour.

How to make Vegan Creme Eggs

Here is an overview on how to make homemade vegan creme eggs. Find the full written recipe and ingredients list in the recipe card at the bottom of the page. You can always click the ‘jump to recipe’ bottom at the top of the page.

Creme egg tips and tricks

There are a few really helpful tips and tricks, which will help you make the BEST EVER vegan creme eggs with ease.

• Keep the fondant cold : I can’t stress this enough. The fondant can become a gooey mess if you don’t keep it cool. Try to limit touching it too as too much heat form your hands will soften it. If it ever feels like it’s softening, place back in the freezer to firm up.

• Add some coconut to the chocolate : To help get a shiny and glossy chocolate, try adding 1/2 teaspoon of coconut oil to the melted chocolate.

• Use a fork and spoon to coat the eggs: Use a fork to pick up an egg, and use the spoon to drizzle the chocolate over the top. Tap the fork on the sides of the bowl to help drip off any excess chocolate. This will also make the appearance very neat and tidy.

• Use a piping bag for decoration : Drizzle the chocolate in a zig-zag patten over the eggs using a piping bag. Transfer some chocolate into a piping bag and snip off a small tip.

Rrecipe FAQ

How to store vegan creme eggs?

• Keep the eggs fresh by storing in an air tight / sealed container in the fridge. Allow to sit at room temperature for at least a few minutes before enjoying.

Are they gluten-free?

• They sure are! This recipe doesn’t contain any wheat based / gluten ingredients. Always make sure to check the ingredients you’re using, especially if you’re gluten allergic / coeliac.

How to temper chocolate?

• In order for the chocolate to be set and not completely melt at room temperature, you may wish to temper it. I have a tempering chocolate masterclass in my award winning baking book, linked here. I highly recommend checking it out!

Do they last at room temperature?

• If the chocolate is tempered, they’ll be fine if left at room temperature (if you’re in a hot country, they may melt, but if you’re like me in the UK.. they’ll be fine).

Can I use a mould?

• You sure can! Chill the egg moulds before use, this will help set the chocolate and make for a thicker shell. Spread the chocolate into the mould and spread up the sides. Repeat a few times to get a thick shell, spoon / pipe in the fondant fillings. Press together two egg halves, using melted chocolate to stick.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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