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. 🙂