HAPPY EASTER! A Recipe For Homemade Organic Vegan Cadbury Creme Eggs



HAPPY EASTER! A Recipe For Homemade Organic Vegan Cadbury Creme Eggs

Whether or not you celebrate Easter, it’s hard to resist the candy! Sure, there are some Vegan candies out there, which you can source here. However, many of them contain GMO laden High Fructose Corn Syrup, which our house avoids whenever we can. Plus, the Grand Marshal of all Easter Candy, Cadbury Eggs, are NOT Vegan. I personally have never cared for these treats. My Husband, however, has always had what I consider to be an odd love of getting to consume this over-the-top sweetness on an annual basis. So, you KNOW that it was inevitable that I would attempt to recreate an organic Vegan version of them for him to get to enjoy!

I found a recipe for Vegan Cadbury Crème Eggs at hellyeahitsvegan.com. It’s not complicated, & even I have to admit, that I enjoyed a couple of the sweets.

The required ingredients are pretty simple:


  • ½ c light corn syrup – I used an organic brand to avoid GMO’s
  • ¼ c vegan butter *see note below on the non-sustainability of Palm Oil vegan butter
  • 1 tsp vanilla
  • 3 c powdered sugar **see note below regarding Vegan sugar
  • red and yellow food coloring ***see note below regarding natural food colorings
  • 12 oz vegan chocolate chips or carob
  • 2 tsp organic vegetable shortening or coconut oil (helps spreadability of chocolate for dipping).


*At the time of my creating this post, I had Earth Balance vegan butter in the fridge. I have recently become aware of the challenges associated with how Palm Oil is sourced for vegan butter. I am currently working on making my own vegan butter & encourage others to do the same. Here is a recipe for it, with some helpful information regarding why it’s an important piece of sustainability & animal protection.


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**Did you know that not all sugar is Vegan? Seems weird, right??? I originally thought so, too, until it was explained to me that “Bone char, which is used to process sugar, is made from the bones of cattle…& is widely used by the sugar industry as a decolorizing filter, which allows the sugar cane to achieve its desirable white color.”

A more detailed explanation of this can be read here. You can always use Beet or  Turbinado sugar, neither of which is filtered with bone char. Or look for brands that are marked as Vegan on the package. These brands are typically found at Whole Foods or Co-op markets.


***I found a set of natural food colorings at Whole Foods by  INDIA TREE that is made out of vegetables. Artificial food dyes can have lots of icky stuff in them & the possibility of having been tested on animals. You can also make your own dyes, as taught here.


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The making of these eggs were SO fun! I did, literally, feel like a kid. Follow the recipe that is linked & you will be golden.


Cream the butter, corn syrup, vanilla & powdered sugar.



& separate into two bowls & add food coloring to make your ‘yolk’ portion.



Then, all you have to do is the fun rolling & chocolate dipping portions – YUM!





Catherine’s Bonus Tips:

  • Chill baby, chill! This is the key to everything working out in the recipe.
  1. Chill your fondant before forming the yellow balls & the white balls.
  2. Freeze the formed balls before trying to flatten out the white portion.
  3. Once flattened, freeze the white portions before trying to wrap it around the yellow ball (which should still be in freezer). If the fondant warms up too much before you finish rolling the fully formed ‘eggs’, put all of it back into the freezer for 10mins.
  4. Once the eggs are finished being fully rolled, put them in the freezer, again, before dipping them in the chocolate.


  • Since there is so much fondant, I did a ‘double-chocolate’ dip for my eggs, to balance out the flavor. So, after your first chocolate dip is done, put the eggs in the freezer (shocker, huh?) for 10mins. Then, remove them & do another round of the chocolate dip.


  • If you’ve ever made Chocolate Truffles, you are familiar with the chocolate dipping portion of this recipe. If not, I have some tips for you:
  1. You have to be careful not to burn your chocolate. I melt mine in the microwave in 20 second increments, to make sure it doesn’t overcook.
  2. Don’t let ANY water get in your chocolate, as you’ll ruin the consistency of it. This means even tiny drops of water on your melting container or on your dipping spoon, etc.





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