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:
Take a big tablespoon of 2/3 powder sugar and 1/3 corn starch. Wet it just enough water and a few drops of vanilla essence to make a thick paste and put a few chocolate chips on top. Eat. What ensues is a fair match but then you still have 3 more bits of the actual egg to eat. Blech!
I’m confused – you seem to have made your own chocolate here, so where is the Cadbury? I don’t think you can just call something “Cadbury”, they own that trademark. Also these look nothing like Creme Eggs and the filling in Creme Eggs is not mango flavoured. I’m sure these are very nice, but they’re nothing like Cadbury Creme Eggs and since they contain no Cadbury chocolate it’s probably not legal for you to call them that.
Oh, just be quiet you negative twat!
Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!
I can’t wait to get me some real Cadbury eggs, love them!
I cannot believe the audacity of some people! How disrespectful and rude! NOTHING will taste like a true Cadbury creme egg because they are churned out in factories by the millions with a chemically created flavour that I imagine is programmed into a machine to ensure each egg is identical and tastes the same no matter where or when you buy them. They are not healthy and full of additives. The title says Healthy Cadbury creme eggs….which should indicate to anyone with any common sense that they will be different to the sugary processed kind. Healthy versions of mass produced foods will never taste identical, in order to change your expectations of these recipes you first need to realise that what you are tasting in store bought sweets and packaged foods are chemicals that have been designed to make you crave more if the product. What you taste in Katie’s recipes are real ingredients which most of us should be eating more of.
Word.
Your creme eggs look absolutely adorable and delicious. I was just checking out your site and I absolutely love what you’ve done. All your recipes look so whimsical and yummy and I enjoy the fact you put a healthier twist on them. Good for you girl 🙂 I recall eating them as a child but I haven’t had one in forever, since I started eating healthier….everything in moderation I guess though
I am addicted to Cadbury Creme Eggs and have been since I was a kid. I guess I’d better learn to make your version. They look great!
Thanks
i love cadbury creme eggs. everyone in my house does too. they’ve been a staple easter treat for ever. we even treat ourselves to them every now and then through out the year. i am very happy to find this recipe! and i am absolutely appalled at what yellow #6 is – holy cow!
Quick question… my son is allergic to coconut… so I was wondering what we could sub for the coconut oil. I’m totally making these BTW. Yummy!
You can probbly just buy some vegan baking/melting chocolate and use that instead of making the chocolate shell yourself.
this looks like such a fun recipe! even as a not-exact-replica of the cadbury eggs, this looks simply delicious. 🙂
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.