Vegan Crème Egg

Servings: Makes: 6 medium eggs

Nutritional Information:

Per egg (78g)

Calories 353, Fat 13g, Saturates 7.7g, Carbohydrate 57g, Sugars 51g, Fibre 3g, Protein 2.1g, Salt 0.09g


For the'egg'

For the crème filling

You will also need

Medium-sized silicone Easter egg mould
Silicone pastry brush



Begin by mixing all the ingredients for the filling, apart from the turmeric, together in a small bowl. Add a little extra plant-based milk if the mixture isn’t coming together. It should form a thick fondant.


Transfer a third of the filling mixture to a separate bowl and mix the turmeric into it – using enough to give it a bright yellow colour. Then place both the white fondant and yellow fondants in the fridge.


Whilst the fondants are cooling, make the shells by melting the chocolate chips either in a glass bowl sat over some boiling water, or in the microwave. If melting in the microwave, heat for 30 second bursts, stirring at regular intervals, until melted.


Using the silicone brush, brush the egg moulds with the melted chocolate, to create a smooth, even covering. Place the moulds in the freezer for 10-15 minutes to harden. Then brush with another layer of chocolate and return to the freezer again, to set.


When the moulds have hardened, remove them from the freezer and take the two fondants out of the fridge. With gloves (to prevent the chocolate from melting) carefully tease the chocolate eggs from their moulds.


Fill the shells with the white fondant followed by ½ tsp of yellow fondant in the centre, so it looks like an egg. You can either seal your egg halves together with a little additional melted chocolate or keep them open and use them to decorate a lavish Easter cake.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased