Vegan Creme Eggs


  • 1½ cups / 250 grams chocolate chips
  • 1½ cups / 150 grams natural powdered sugar
  • 2 tablespoons brown rice syrup see recipe notes for subs
  • 1 tablespoon melted coconut oil use refined coconut oil if you don’t want a slight hint of coconut
  • 20mls / 1 tablespoon + 1 teaspoon non-dairy milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground turmeric


  1. Start by gently melting the chocolate. The easiest way to do this is to simply place a bowl over a pan of simmering water. Be sure that the bowl doesn’t touch the water. You can use a microwave but it’s so easy to spoil the chocolate this way that I tend not to. Plus I think it becomes smoother and glossier when melted over a pan of water.
  2. Spoon some chocolate into each mould and spread it around and up the sides with the back of a teaspoon. Make sure it’s not too thin as the egg ‘shells’ need to be pretty sturdy. Leave the remaining chocolate in its bowl, sat on top of the simmering water to keep it melted.
  3. Once all the moulds are filled, place on a baking sheet covered in parchment paper, then put in the freezer to set.
  4. In a small bowl combine all of the other ingredients except the turmeric. Stir until completely smooth.
  5. Spoon out about ⅓ into another small bowl and stir the turmeric into it.
  6. By now the chocolate should be set. Remove from the freezer.
  7. Add a small amount of white fondant to each chocolate shell. Around 1 teaspoon or just enough to fill each one about ⅓ of the way.
  8. Add a small dollop of yellow fondant to each one. Try to get it as close to the middle as you can.
  9. Cover each yellow dollop with more white fondant leaving just enough room to cover the top with another layer of chocolate.
  10. Once they are all almost full place in the freezer for around 10 minutes just to firm up the filling a little, then remove and cover each one with a layer of chocolate. Pop back in the freezer to allow them to set.
  11. Once completely set, pop out from the silicone mould.


The brown rice syrup helps give the fondant the correct texture. You can usually find it in the baking aisle of the grocery store. If you can’t find it you can sub it for golden syrup or corn syrup as they both have similar textures. You can also omit it completely but the filling will be a little thinner and not have quite the same consistency as a regular creme egg.

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