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‘Crème Eggs’

Vegan Crème Egg Recipe:

Time to Make: ~ 30 minutes
Yields: 10 eggs
Storage: Keep in the Fridge


  • 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!)


  1. In a bowl mix the butter and golden syrup together with a fork until fully combined and slightly fluffy
  2. 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
  3. When you’ve finished adding the sugar pop the mixture in the fridge for about 30 minutes
  4. In the mean time, melt the chocolate in a glass bowl over boiling water (bain marie)
  5. 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
  6. 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’!
  7. 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’
  8. When solidified, pop the chocolate out of the moulds and fill with the white and yellow ‘goo’
  9. Then to make a whole egg just pop two halves together and the goo should stick them together
  10. Enjoy!

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