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:
Katie, If you have never had a REAL Cadbury Egg, you have NO BUSINESS making one! It’s a classic. It’s like saying “healthy peanut butter cup” but not putting peanut butter in it. I was hoping for an actual taste-alike, not just a look alike. Bummer. I’d love a not-as-sweet Cadbury Egg, since they now hurt my sensitive teeth.
Hey Ashleigh- there are a few vegan recipes out there that do more closely replicate them in taste- check out Pursuit of Hippiness (http://pursuitofhippieness.com/2012/03/28/cadbury-creme-eggs/). Fork & Beans also tried out a recipe, but she posted a non-tastes-like one 😉
I was thinking the same thing! I was soooo disappointed when I clicked the link and scrolled down to see that the recipe had NOTHING to do with Cadbury Eggs.
WHY AREN’T ICE CREAM EGGS A THING? Holy wow, this is amazing! I wish I had egg molds…
Hi Katie, im a reader of yours from Sweden! This blog has really made my life filled with joy that we can eat healthy and good tasting treats without a lot of junk in it! Love it:) I have been inspired to go vegan, but my family does not support this lifechange. They say that i´m going to be deficient but I tell them my knowledge and information I know about vegan but they wont listen. I dont know what to do then wait til I move away from home. Was there some circumstances when you became vegan? Hugs!:)
Hi Isabelle,
My parents definitely worried in the beginning. They became much less worried as the time went by and they saw that I was still healthy and happy, and doctor tests came back normal, etc.
It was so long ago for me, but there’s a lot of information if you google “parents don’t want me to be vegetarian.” Some of their advice might be more helpful (and more current in terms of book recommendations). Good luck!
I absolutely loved Cadbury Cream Eggs as a kid. Not sure if I’d like them now, though. I’ve noticed my sweet tooth is practically non-existent since I’ve been eating vegan. Maybe that’s why you like so many things with less sweetener? Interesting to think about, huh?
Your ideas never fail to amaze me, Katie! I was a cadbury creme egg fiend back in my pre vegan days, and haven’t been able to enjoy them since. I’m definitely going to have to try these little gems! Thanks for the recipe!
http://www.red40.com/pages/chemistry.html
the link above gives you some info on yellow #6
Actually, if you google “yellow #6”, it’s the top result. (Perhaps it wasn’t when you first tried it. Google searches change with time, and every person gets different results. Maybe all the people trying to search for it, since you put up this post, changed it!)
In the wikipedia entry on Food Coloring, there’s a list of the most common ones, and next to the number of each color is its name. Thus, Yellow #6 is Sunset Yellow. Here’s the wikipedia entry on that for you: http://en.wikipedia.org/wiki/Sunset_Yellow_FCF
When I read your comment about not being able to google it, I said “Challenge accepted!”
And those eggs look fantastic. Maybe, just maybe, my kids will want to try them badly enough to let me have the time to make them!
Sorry, I didn’t mean to post that anonymously!
Dear Katie, I must say you always handle yourself like a pro under pressure. It amazes me that people bypass the minutes and hours that you have poured into writing about your latest creation. Evidently people do not read thoroughly because your blog article clearly states that this recipe is not meant to be a true copycat recipe. Yet, you always give your readers the benefit of the doubt even when they don’t even read what you wrote! It is totally ok to request a true copycat recipe, but why don’t we do this politely?
That being said, it is waaaay too cold here in Pennsylvania for me to think of anything made of ice cream. The recipe seems cute and creative as always, but I think I’ll opt for the copycat Reese’s eggs for Easter this year!
BTW, I Googled “yellow #6 ingredients” and the first few hits were….disturbing. Apparently the dye has been banned in Norway and Finland. There are public health groups trying to get it banned in the U.S.
This article discusses the health risks of ALL food dyes and makes a great argument of why the FDA should ban them all:
http://www.foodsafetynews.com/2010/07/popular-food-dyes-linked-to-cancer-adhd-and-allergies/#.UUnhIoy9KSM
Keep in mind there are small percentages of the population who are extremely allergic to food dyes and have a hard time finding products without them. I know a lady who cannot even take medicine that is dyed even though she really needs it.
Thanks, Heather :).
The Cadbury Egg is very very sweet and creamy. I could only eat one. Lots of sugar.
How creative!! I would never have the patience for the egg molds I’m sure. Cadbury Creme eggs are not my thing…now, the little mini malted ones!? They get me every year!!
I’ve eaten cadbury creme eggs. Other than the chocolate being divine, the fillings just sweet but I like the gooey drippiness of it