Vegan Crème Egg Recipe:
Time to Make: ~ 30 minutes
Yields: 10 eggs
Storage: Keep in the Fridge
Ingredients:
- 8 large squares of chocolate (I used 85% dark chocolate which is vegan)
- 56g vegan butter
- 25g golden syrup
- 180g icing sugar (powdered sugar)
- 2 tsp. turmeric (for colouring – you won’t be able to taste it, promise!)
Method:
- In a bowl mix the butter and golden syrup together with a fork until fully combined and slightly fluffy
- Then add the icing sugar about 40g at a time and slowly mix with the fork until it’s combined and you can no longer see the sugar
- When you’ve finished adding the sugar pop the mixture in the fridge for about 30 minutes
- In the mean time, melt the chocolate in a glass bowl over boiling water (bain marie)
- Spoon a little mixture (you’ll have to repeat this a few times so don’t put too much in at once) into each mould and use a spoon to ensure the sides of the mould are coated
- Pop the mould in the freezer for about 3 minutes until solidified and then add another layer – repeat this until you feel the chocolate is thick enough, but make sure you leave a hole in the middle for the ‘goo’!
- After 30 minutes, spoon 1/4 of the ‘goo’ mixture into a new bowl and mix in the turmeric to create the yellow colouring of the ‘yolk’
- When solidified, pop the chocolate out of the moulds and fill with the white and yellow ‘goo’
- Then to make a whole egg just pop two halves together and the goo should stick them together
- Enjoy!
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