For those looking for a homemade, vegan alternative to those tempting creme eggs, here’s my take on them. They’re egg-free, and don’t contain any milk solids, however, if you wanted a milk chocolate version, you could use milk chocolate chips for the outside. The dark chocolate lends a slightly bitter taste that balances well with the rich, sweet centre. Turmeric is used to colour the insides, and as much or as little can be used to give that distinctive yolk colour. I hope you make it and enjoy!
- 3/4 cups of vegan chocolate pieces, or any pure dark chocolate, not containing milk powder
- 2 tbsp avocado or coconut oil
- 1.5 cups raw cashews, soaked for 3 hours
- 4 tbsp maple syrup (or coconut nectar)
- ¼ cups coconut or avocado oil
- 2 tbsp water
- 2 tsp vanilla
- 1/8 tsp turmeric
- pinch Himalayan sea salt
In a high-powered blender, blend all ingredients, except chocolate and turmeric, until completely smooth. Adjust with water if the mixture is too grainy or chunky.
Pour the mixture into a bowl, spoon out 4 tbsp of mixture into another bowl, and mix with turmeric. Place both bowls into the freezer for ½ hour to set slightly.
Remove the bowls and make 12 little balls with both mixtures. Place the smaller, turmeric ball into the cashew ball and re-freeze for 15 minutes.
While the mixture is in the freezer, melt the chocolate over a water bath or very low heat in a sauce pan over the stove with the avocado or coconut oil. Set aside.
With two forks, dip each egg into the chocolate to coat completely. Make sure it is a thin coating, or the chocolate will be too hard.
Store the eggs in the freezer for 3 months or in the fridge for a week. Enjoy!