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:
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.
Artificial colors are one of those things I wonder why in the world they even exist. It’s all for the marketing and making things sell better by looking more appealing. But they’re carcinogenic, for crying out loud. Not what we want to put in our bodies.
This recipe looks lovely, I think I might try it with banana ice cream!
So… I’ve never been a fan of cadbury eggs. I’m not even sure that I’ve ever eaten an entire one before…? I’d much rather eat my weight in jelly beans for Easter 🙂
That said. My mom is obsessed with mangoes, and I think she would be able to eat all of these ingredients, so I’m going to have to try this on her for a homemade Easter present!
I always thought Cadbury’s cream eggs were way too sickly sweet..even back when I ate lots if sugary things! I love your ingredients idea for the yolk 🙂
Wow…I wouldn’t have thought it would be possible to make this healthy, so thank you! I do find that creepy about Yellow #6 but not surprising, unfortunately…
How fun! And very daring of you 🙂 Those egg shells look precarious! The real Cadbury Creme eggs are pretty fab, but these look like a must try!
Could you replace the coconut oil with another oil? Perhaps olive or vegetable or canola?
Unfortunately, it won’t solidify like coconut oil. I think your best bet is to simply use melted chocolate chips for the base instead… maybe with a tiny bit of non-hydrogenated shortening.
My daughter is allergic to coconut we use enjoy life chips or actually cheapo brand chips from the grocery store. They have better ingredients then the name brand!
This is brilliant and these look delicious!
Paige
http://thehappyflammily.blogspot.com
These are a cute idea! They freaked me out a bit at first, since they look a lot like a real egg ha.
My friends love these, so I’d totally make it for them, I’ve never been a fan of the cadbury eggs, brownies on the other hand I can do!