I adore vegan Easter chocolate creme eggs! If you don’t share the same love, don’t worry, I won’t hold it against you. But, in my opinion, what’s not to love? The egg-like shape is so cute, the chocolate is decadent, and the creamy filling is simply dreamy. It’s the real deal!

Sometimes people ask me if I miss eating animal-based products, and while I don’t miss meat at all, I crave eggs from time to time. However, I wouldn’t say I like how they’re produced and prefer not to consume them. It’s interesting how Easter is all about egg painting, hunting, and eating eggs, but just because I don’t eat chicken eggs doesn’t mean I can’t indulge in chocolate creme eggs! Who says we can’t create our traditions, right?

You will need a particular silicone mold and pastry brush to make those, but apart from that, it is straightforward. I used two different size molds, one for smaller eggs and one for the larger ones. I’ve got twelve small eggs and eight big ones.

Ingredients

Are you ready for a delicious treat? So let’s grab our ingredients and start creating our traditions this Easter season.

You’ll need 300 grams of vegan dark chocolate, 320 grams of sweetened coconut condensed milk (I recommend Nature’s Charm brand), four tablespoons of creamed coconut, one teaspoon of vanilla bean paste or vanilla essence, one teaspoon of turmeric powder, 0.5 teaspoons of fine lemon zest.

Instructions:

Let’s get started! First, add chopped dark chocolate to a bowl and melt it in the microwave for 30 seconds, then stir it and place it back in the microwave for another 10 seconds bursting until it is melted and smooth. Brush your silicone egg mold evenly with melted chocolate, covering all the bits and corners. Leave some chocolate to cover the eggs once you fill them with a creamy filling. Transfer it onto a small chopping board or flat plate, and put it in the freezer to firm up.

Now let’s make the filling! Mix sweetened condensed coconut and creamed coconut together. It will be the “egg whites.” Take about 2-3 tablespoons and put them in a separate bowl. Add vanilla extract, 1/2 teaspoon of lemon zest, and turmeric powder. Mix it all to make the “yolk” of the creme eggs.

Once the filling is ready, take the egg molds out of the freezer and start filling them with the white mixture using a piping bag with a small nozzle. Create an “egg yolk” in the middle by topping it with the yellow filling. The filling is sticky, but you can use a toothpick to help you shape a round yolk shape. Make sure to leave some space for melted chocolate. Transfer your vegan Easter back to the freezer to firm up a bit.

Once your filling is solid enough, cover the top with melted chocolate. Your chocolate might be firm by this time, so put it back in the microwave for 30 seconds. Put it into the freezer for the last time to set, and once it is done, remove it from the molds carefully. Voila! Your vegan Easter creme eggs are ready!

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