Are you ready to indulge in a childhood favorite with a healthy twist? Say hello to our raw vegan coconut creme-filled Easter eggs!
Let's be real, traditional Cadbury eggs are filled with questionable ingredients like white cane sugar, high fructose corn syrup, and artificial additives that are not exactly body-friendly. But fear not, our version is made with all organic, plant-based ingredients that are good for you and the planet.
The rich outer chocolate shell is crafted from just four raw, organic ingredients, while the creme "fondant" filling is made with a base of organic coconut cream and stone-ground coconut and cashew butters. To sweeten things up, we used a touch of organic raw agave nectar or maple syrup, but feel free to use any liquid sweetener of your choice. And for that perfect yellow "yolk," we added a pinch of turmeric. Plus, this recipe is raw, vegan, and paleo-friendly, so it's a total upgrade from the original.
Raw Vegan Coconut Creme-Filled Easter Eggs
Makes 6 large or 12 medium eggs (we used a silicone egg mold: 2.75" x 3.54" x 1.2")
Chocolate Egg Shell
3/4 cup Rawmio Peruvian Cacao Butter, finely chopped
1 Tbsp cold pressed coconut oil
1/2 cup maple syrup
1 pinch RawGuru Himalayan pink salt
Creme "Fondant" Filling
3/4 cup coconut cream (the solid part of canned coconut milk. Use a brand with BPA-free lining if possible!)
1/4 cup Dastony Coconut Butter, gently melted
1/4 cup Dastony Cashew Butter, gently melted
1/4 cup + 1 Tbsp organic clear raw agave nectar (vegan), or raw honey (paleo)*
*You can also sub in maple syrup in the filling as well. If you want to cut down even more on the sugar, use less sweetener and sub in several drops of liquid vanilla stevia. If using maple syrup, or any darker-toned sweetener, it will likely effect the creamy white color of the filling. Customize the recipe to fit your needs!
1. To make the chocolate shell, gently melt cacao butter and coconut oil together in a double boiler until they form a translucent liquid.
2. Add maple syrup and whisk in cacao powder and salt until well combined. If the cacao powder is clumpy, use a sieve to remove the clumps. You can use an electric hand mixer or a fork for this step.
3. Coat your egg molds with a layer of the chocolate mixture and freeze them for 2 minutes. Then, take them out and add another layer of chocolate. Repeat this step 2-3 times until you reach the desired thickness. Freeze the molds for a few minutes between each layering.
1. For the filling, melt coconut butter, coconut cream, and cashew butter together using a double boiler. Add vanilla and agave or raw honey and mix well. The mixture should be runny.
2. Set aside about 1/3 cup of the filling mixture in a separate bowl. Add turmeric powder to this mixture until it becomes yellow. Freeze the mixture for 5 minutes.
3. Take the frozen filling mixture and roll it into small balls.
1. Take the chocolate egg molds out of the freezer and add a layer of the filling mixture. Then, place the frozen filling balls in the center and cover them with more filling mixture until the molds are almost full. Freeze for 10 minutes.
2. Once the eggs are solid, add another layer of chocolate to seal the eggs. If the chocolate has hardened, gently melt it in the double boiler. Freeze the molds again until the eggs are fully set.
Note 1: If you want a gooey experience when you take a bite, serve eggs at room temperature. If you serve straight from the freezer the filling will be more solid and fudge-like.
Note 2: This recipe is perishable due the coconut cream. Store extra eggs in the fridge and eat within 5-6 days. They also freeze well.