Healthy Cadbury Creme Eggs?!
Today, those ubiquitous Cadbury Creme Easter eggs are receiving a much-needed healthy makeover.
- Goodbye, high fructose corn syrup
- Goodbye, artificial flavors
- Goodbye, Yellow #6
By the way, if you google to try and find out what ingredients comprise Yellow #6, you get some creepy results…
Instead of stuffing the homemade vegan Cadbury Creme eggs with a gloppy mess of powdered sugar, corn syrup, and butter, I decided on something way better…
Filling them with ice cream! Have you ever tried a Cadbury Creme egg? My childhood Easter baskets were filled with so many chocolate bunnies that I guess there just wasn’t room for any egg-shaped confections, and I’ve actually never tried a non-vegan Cadbury Creme egg. I’m curious as to what they taste like… Might have to order a vegan Cadbury Creme egg online to see how these healthy Cadbury Creme eggs compare.
If you don’t want to do the ice-cream thing, I’m also including an option below that does not need to stay frozen. Both ways are delicious and perfect for Easter!
Healthy Cadbury Creme Eggs
(Completely vegan!)
Yolks & Cream Filling:
- 1 bag frozen mango or peaches (240g)
- 1/4 cup milk of choice (60g)
- pinch stevia extract OR 1-2 tsp sugar
- ice cream of choice, such as my Healthy Ice Cream Recipe, OR coconut butter or cream cheese, such as TJ vegan
Chocolate:
(Or you can skip the chocolate recipe below and simply melt a bowl of chocolate chips)
- 1/4 cup cocoa or cacao powder (20g)
- 2 tbsp virgin coconut oil, liquid (20g)
- 1 tbsp pure maple syrup or agave (15g)
*If you don’t want to keep the eggs frozen, you can skip the yolk recipe and simply use more cream cheese or coconut butter, naturally colored by mixing in a small pinch turmeric.
First, get out an egg-shaped mold (available at places like Michaels, for about $1, in the cake-decorating section) and put it in the freezer to chill. To make the yolks, combine the first three ingredients in a high-powered blender and blend until completely smooth. Scoop out and freeze while you make the chocolate. Combine chocolate ingredients and stir to form a thin sauce, then take out the chilled candy mold and paint chocolate in a thin layer around the bottom and up the sides of each egg, using a small spoon. Freeze five minutes, then do another layer. Fill with the ice cream or cream cheese that has been warmed to a spreadable consistency, then add a tiny scoop of the yellow filling to the middles. You’ll have leftover yolk filling, as the larger recipe is necessary for smooth blending. I made “deviled” eggs by leaving them open, but you can meld two together by coating the seal with extra chocolate sauce if you’d prefer.
Link Of The Day:
Looks delicious ans something different for Easter.
What about marzipan? 🙂
Those are so cute and beautiful!!!! And super healthy, way to go Katie. I love your blog!
I made these over the weekend, to test (my skills) before serving to guests next week. They are AMAZING !!!
Thank you for trying them… I think you’re the first person to actually make them :).
I’m so excited to serve them next week!! and I plan to make the mango ice cream (and other frozen fruit flavors) for all of my ice cream in the future!
May I suggest you try the original Cadbury Creme Eggs? The ones sold in the US (and Canada) by Hershey’s are, of course, greatly changed in recipe in comparison to the English originals. The true Creme Eggs are made in England without any of the HFCS and artificial junk in them. You can order them on Amazon if you’re interested, just make sure the logo on the packaging looks like this: http://proddb.kraft-hosting.net/prod_db/proddbimg/14138.png & http://www.britishshopabroad.com/product_images/r/592/0__74740_zoom.jpg . They taste far better!
First of all, I think this blog is an awesome idea and I’ve tried several of the recipes with amazing results (chocolate pie, peanut butter cookies, home-made Oreo’s and the cookie dough latte to name a few.) Furthermore, thanks to Katie’s recipes, coconut oil, oat flour, and shelf-stable tofu are now staples in my kitchen.
That said, I see where a few of the complainers are coming from, simply because I too almost hit the roof when I saw the title only to find that they’re ice cream-filled which doesn’t interest me much. I don’t think it’s worth getting riled up over, but apparently some did. Also, if I had to pick one more thing that I find *slightly* misleading from time to time, it would be the term “healthy.” I understand why Katie chooses to use the term because it’s brief and eye-catching, but sometimes I feel that the line between “healthy” and simply “not-as-bad-for-you” gets blurred.
Enough with the nit-picking though, overall I love this site and I think Katie does as exemplary job both with giving specific, easy-to-follow instructions and usually tons of info about substitutions. I guess I’m just trying to play devil’s advocate a bit.
One more thing, some of you make me laugh when I read your comments about your diets. If you think that eating one sugary egg with like, .001 milliliters of whatever the heck is in yellow food coloring (don’t know or care, red dye is made from crushed bugs and it’s practically impossible to avoid eating if you’re normal.) is going to give you cancer or something, lighten up before you kill yourself from stress instead. Life, in my opinion, is too short to worry about such things.
I can’t believe all the mean comments on here. What I want to know is how this affects people’s lives that it doesn’t taste like the original? Who cares! Supposed to be a fun and creative idea. Cadbury cream eggs are gross anyways, I would rather try this recipe
I love cooking and these Cadbury Creme Eggs looks delicious. I went through the Nutrition Facts and of course its a healthy-dessert. Will defenitely give it a try!
cadbury creme eggs… no. i tried eating one once and had to spit it out because it was so disgustingly sweet! (and thats saying something for me) 😛
It’s a shame that the title of a post ends up getting more attention than the recipe itself… having said that I would stay away from using trademarks like Cadbury’s in your posts in the future. They’ve paid for there trademark because they want it reserved for their own brand – including the quality of their products and what not. It’s there to protect them from people passing off other things as theirs and ride on their coattails…! I think you would have been better off just marketing your own recipe as a fun ice cream egg/easter treat. I personally don’t even like the creme eggs that Cadbury’s make – they’re sickly sweet (the Halloween version even more so) but I love ice cream so I’m sure I would like these.