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:
I’ve never had Cadbury eggs before but this healthy variation sounds uber cool!
What a fun new twist on a classic candy! Nice work Katie!
I will happily admit that I LOVE Cadbury cream eggs and can’t wait for them to come out each Easter. I’m all about the 80/20 rule and I will happily fill my whole 20 with Cadbury eggs:) if you can get your hands on a vegan version, it’s worth a try just once:)
I dunno, I think taking *a* bite of a real creme egg would be worth it. It’s something one should experience…but at the same time, they’re totally gross. I mean, they’re not, they’re just ridiculously sweet (I loved them as a kid, but now they are just blech). And are they actually not vegan? So much chemical…lol. I guess there is probably gelatin in them.
I wanted to ask: if you were to compare the flavor of Nunaturals or Xylitol to sugar, which would you prefer? That’s the only issue I”m coming across in tryign to make things. I don’t personally desire to avoid actual sugar in all things, but when I’m making some treats for my kids, I try (mostly because I have a type 1 daughter) to make htings very low sugar, or use natural sweeteners like fruit. But I’ve been trying to do a chocolate alternative so my 7 year old can have some candy to “graze” on at Easter, and all I happen to have on hand is Splenda. I really don’t use it very often, someone gave me what I have (people hear diabetes and they have good intentions, but then they do some weird thngs), but I can’t stand the aftertaste. Stevia and xylitol aren’t cheap, and I hate the idea of buying something and then not liking it.
That was long and complicated, when all I wonder is: what tastes more like sugar? Or, really, what doesn’t have an after taste? (is that one word or two?)
I guess it depends on the recipe. If you look at my recipes, you’ll see that I often use a combination of sugar and another sweetener.
Honestly, in baked goods, I don’t taste a difference between xylitol or sugar. And if you are going with stevia, I’d recommend the NN above other brands, because I DO think other brands have a noticeable aftertaste even in small amounts.
I may have eaten them a few times, but I can’t remember. I haven’t really been able to stomach Easter candy very well ever since I got sick two Easters ago and landed in the hospital! By no fault of the candy, I can assure you!
These look totally good! If I wasn’t sitting on a bunk bed I’d do a happy dance! You’re so awesome.
As someone pointed out below, one google gives the answer to Yellow #6. I hope you’ll edit the post to change this.
Of COURSE I had to share with you – did a search for “ingredients, dye yellow 6″
and thought you will really hate this ingredient even more! BUT”:
http://www.goodguide.com/ingredients/255634-fdandc-yellow-6
I think I’d enjoy your version better than the actual Cadbury creme egg. I used to eat them but they are so sweet they literally make me shake.
Filling with ice cream is a WAY better idea. I always wanted to like cadbury creme eggs, but the texture and taste were just blech. The caramel ones on the other hand…
These look good, I might try making them.
Although I would question your assertion that you can’t find any search results for what is in Yellow #6.
I typed Yellow #6 into google and the very first search result at the top of the page is to the Sunset Yellow (another name for Yellow #6) which not only tells you what it is made from but also gives a chemical diagram of exactly what is in it.
Its ingredients are C16H10N2Na2O7S2
Which sounds scary until you realise that H20 also sounds a bit scary until you find out it is water. 🙂
http://en.wikipedia.org/wiki/Sunset_Yellow_FCF
I don’t believe she was saying she couldn’t find the ingredients.. but that the ingredients/results of the search were creepy. Mainly the artificiality (if that’s a word) of the dye that is used in many foods today and the side effects the articles claim the dye has.
(I’d just like to make the point that those aren’t ingredients, that’s a molecular formula, which on its own says very little about the property of the molecule itself… but let’s keep chem class off of cooking blogs XD)
Why? That’s what baking and cooking is: chemistry!
I say the more info the better. Bring it on!
hahah, yes, that sort of chem is okay, but right now I’m doing some veeeerry specific stuff in organic chemistry which is not relevant to cooking XD — that’s what I was thinking of. Definitely baking involves lots of chem — I like cooking a bit better because of that 🙂 (though there are some cool chem things in cooking too — for example, putting a little baking soda in caramelizing onions makes the whole thing go faster by bringing the pH up.)
Yummm I like this idea much better than cadbury creme eggs =)
To this day, this remains one of the biggest deceptions of my childhood! After seeing the commercial with the clucking bunny (that they still use), I swore those eggs were going to be the most amazing candy I’d ever had. The horrible shock I received upon finally tasting one was indescribable! These, I’m sure, will be much better. I might even try filling them with coconut butter and mango.
I’ve had a Cadbury Creme Egg… They’re rather disappointing. WAY to sugary! Super concentrated amounts of sugar like that make my throat burn, so I can’t eat them, but that’s okay, because other Easter treats are so much better! I also prefer making Easter baskets for other people, rather than getting them myself (although some Apple Pie Larabars and Annie’s Bunny Grahams would make a happy Esater indeed!). My parents are both trying to eat healthier this year, so I think I’ll make them some of your recipes! I don’t know what to make my mom, though! She is soooooo picky and doesn’t like anything I like! I don’t even know what she does like, other than Lean Cuisine Meatloaf and Strawberry Frozen Yogurt, neither of which would last long in a basket 🙂
I used to love the real ones, but never wanted more than one or two bites- they are SOOOOOO sweet, overly so. But Cadbury’s chocolate is absolutely delicious, and the gooey sweet creamy consistency inside them is really good. Worth a try at least once in your life!
Oh wow, I can’t wait to try these! I actually have a sinful confession… I buy one of those eggs almost every time I go grocery shopping (that’s once a week). They’re like my dose of chocolate for that day! But I’ll have to give those ones a try.. who doesn’t love ice cream?
These are adorable. I will certainly be making these for Easter this year. Thanks for the post.
hi Katie,
if you ever want to experience a creme egg without all the crazy Cadbury chemicals, Laura Secord chocolates makes a giant creme Easter egg that’s like a more intensely vanilla flavored version of the Cadbury eggs. I would imagine they would use more natural ingredients as well.