4 ingredient crème eggs

Creme eggs are something of an institution here in the UK, they come out in the shops just after Christmas and crescendo up until Easter, when you will find them at pretty much every supermarket till and on the end of every aisle, staring at you and daring you to pop one in your basket. I used to be that person, I’d savour each one, taking my time to nibble away at the chocolate coating to get to that sweet creme interior. Of course they are choc full (pun intended) of sugar, so it’s not something I thought I’d be able to recreate in a sugar free way, let alone a vegan one.

But there’s so many amazing products out there these days that I’ve come up with the most incredible alternative, so I feel the need to shout it from the rooftops that no previous creme egg eater needs to miss out any more!

These are incredibly easy to make, and they’ve even got that same ‘come eat me’ gaze that the ones in the shop do too! PS if you don’t have any egg moulds, use the shell of a used avocado for the perfect egg shape, just give it a good wash and dry after scooping out the flesh!

Makes three whole eggs

Ingredients

  • 100g chocolate (I used Raw Halo)

For the filling

  • 1/2 cup icing sugar (I used Bonraw silver birch which is refined sugar free)
  • 2 tbsp coconut cream
  • 1/4 tsp turmeric

Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, then carefully spoon it into egg moulds, using the back of a spoon to spread it right on to the edges. I find it easier to freeze my egg moulds beforehand so that the chocolate sets quickly, before gravity pulls it all down to the bottom of the mould!

After you’ve popped in the chocolate, freeze the moulds while you make the filling. To do this, combine the icing sugar and coconut cream in a bowl, stirring until you have a thick icing texture. You don’t want it to be too runny, but if it is more of a paste, add some more coconut cream a tiny bit at a time. Take a third of the mixture and place it in another bowl, then spoon in the turmeric to make the yolks.

Spoon the white mixture into the eggs and top with a little of the yellow mixture in the centres. Eat straight away or store in the fridge for up to 5 days. Happy Easter!

Love, Mrs H xx

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