Ingredients
Chocolate Shell
- 1 and 1/2 cups chocolate chips
- 1 tbsp coconut oil
Cream Filling
- 11.25 oz sweetened condensed oat milk or sweetened condensed coconut milk
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tsp turmeric (or yellow food coloring)
Instructions
- Melt Chocolate: In a bowl or double boiler, melt together the chocolate chips and coconut oil. If using a microwave, heat in 30-second intervals, stirring between each, until fully melted and smooth.
- Form Chocolate Shells: Using a 2-3 inch silicone egg mold, spoon and spread a layer of melted chocolate along the bottom and sides of each mold to form the egg shell. Ensure complete coverage of the mold surface. Place molds in the refrigerator to chill and harden. Reserve at least half of the melted chocolate for later use.
- Prepare White Cream: In a bowl, combine the sweetened condensed oat or coconut milk, powdered sugar, vanilla extract, and a pinch of salt. Whisk thoroughly until the mixture thickens slightly. Remove ½ cup of this white cream and place it into a separate small bowl.
- Create Yellow Cream Center: To the small bowl with ½ cup of white cream, add turmeric or yellow food coloring and whisk until evenly colored, recreating the classic yellow egg yolk effect.
- Fill Chocolate Shells: Retrieve the chilled chocolate molds from the refrigerator. Carefully fill each chocolate shell with the white cream mixture, then add a teaspoon of the yellow cream to the center of each egg to mimic the yolk. Return the molds to the refrigerator and chill for 15 minutes.
- Seal Cream Filling: Rewarm the reserved melted chocolate by microwaving for 15-30 seconds and stirring until smooth. Remove the egg molds from the fridge and cover the cream filling in each mold with a thin layer of the melted chocolate, sealing the eggs. Chill the eggs again in the refrigerator for 1 hour until fully set.
- Unmold and Serve: Gently pop the chocolate eggs out of the silicone molds. Decorate with a drizzle of melted chocolate if desired. Serve and enjoy your homemade vegan Cadbury-style cream eggs!
Notes
- Use silicone molds to easily release the chocolate eggs without breaking.
- If you want brighter yellow yolks, add more turmeric or use a few drops of yellow food coloring.
- Store finished eggs in the refrigerator to maintain the creamy texture and chocolate shell.
- You can substitute dark or semi-sweet vegan chocolate chips depending on your preference.
- This recipe is free from dairy, gluten, and eggs, making it suitable for vegans and those with certain allergies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
