Vegan “Cadbury” Eggs Recipe—Just in Time For the Holiday!

Via Tara Lemieux
on Mar 29, 2013
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Yummy, let me know how these turn out!


1/2 cup corn syrup or agave nectar

1/4 cup Earth Balance

3 cups vegan powdered sugar

2 tsp vanilla extract

1/4 tsp salt

yellow and red food coloring

semi-sweet chocolate chips

1 tbsp coconut oil

1. Cream together the corn syrup or agave nectar and the 1/4 cup of Earth Balance ‘butter.’

2. Add the powdered sugar, slowly, making sure to scrape down the sides of the bowl to incorporate all of the sugar.

3. Blend in your vanilla and salt (do not omit, my salt-sensitive friends).

At this point, the texture of your mix should be somewhere between a batter and a dough. Separate into two plastic containers, adding a few drops of yellow and one drop of red food color to one. Cover with plastic wrap, and place in your freezer for just about 20 minutes. Once your batter has firmed up just a bit, you’ll be able to begin forming your ‘eggs.’

For the eggs, you’ll want to use a muffin tin. In each of the cups, place one larger scoop (about a tablespoon size) of the white mixture in the bottom of the cup, topped with a smaller scoop (a teaspoon if fine) of the yellow mixture on top. Cover this with plastic wrap, and place back into the freezer—this time, for about 30 minutes.

While the eggs are in the freezer, you can begin to melt your chocolate chips with the coconut oil either in a double boiler on top of your stove—or you can ‘cheat’ and pop them into the microwave at 10 second intervals (make sure to mix in between intervals).

From here, you’ll want to lay out a cookie sheet or other large tray, and cover with waxed paper so your eggs will not stick. When the dough is firm, you’ll need to remove from the freezer—quickly rolling them into an ‘egg’ shape, before dipping them finally into your melted chocolate mixture.

Make sure your chocolate coating is thick enough, lest any of the egg-goo escape!

Enjoy, and “Happy Easter” from one of our most favorite, and fuzziest of furry friends!


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Ed: Kate Bartolotta



About Tara Lemieux

Tara Lemieux is a mindful wanderer, and faithful stargazer. She is an ardent explorer and lover of finding things previously undiscovered (or, at the very least, mostly not-uncovered.) When she’s not writing, you can find her walking in the woods and sometimes changing the way we look at things, one simple moment at a time. You can contact her at via her website Mindfully Musing or, take one second to "LIKE" her on Facebook at Tara's Facebook Page. Or email her directly at [email protected]. All roads will lead to one home, and rest assured she (and Nudnick, the wonder dog) would LOVE to hear from you.


8 Responses to “Vegan “Cadbury” Eggs Recipe—Just in Time For the Holiday!”

  1. Holly says:

    Cream eggs has something I've definitely missed during all my years of being vegan. Thank you so much! I'm definitely going to give this a shot. 🙂

  2. Griffin says:

    Omg, thank you, I have missed these Easter treats and I can make these year round!

  3. Chelsea says:

    Done, and done. Wow. Not super easy, but not too difficult either. I had been making chocolate covered strawberries recently so I had the whole melting the chocolate, dipping, and freezing part down. I didn't have a muffin tin but I found an ice cube tray worked perfectly, and in fact I ended up with enough for twelve. I made the "goo" last night, and I chose to use agave syrup. I separated the goo and dyed 1/3 of it with turmeric. This is awesome, as not only did it give me a perfect yellow for the eggs, it is a very healthful ingredient.. so guess what? YES! I will call these healthy!! 😉 If you haven't heard of the health benefits of turmeric I encourage you to look it up, very cool stuff.

    They turned out fantastic. They were a little tedious as I had to get each one in the freezer directly after rolling it in the melted chocolate, so with that I had to keep the tray in the freezer. I would take one out of the ice cube tray, roll it into an egg shape, roll it in the chocolate on the stove, then pick it up with a spoon, and using a plate underneath I would then transfer it to the tray in the freezer. They look homemade of course, but I adore that. They were quite fun to make and now they are, well.. gone.

    Cheers! Thank you kindly for this recipe.

  4. Tara Lemieux says:

    Chelsea – THANK YOU for your wonderful review 🙂 That's a great tip about using the ice cube tray, I will have to try this!! xo Tara Lemieux

  5. Tara Lemieux says:

    Awesome, Griffin!!

  6. Tara Lemieux says:

    I love them, too ~ and you're welcome!

  7. Jacey says:

    I loved Cadbury eggs before becoming a vegan. Just made these. They are great and would definitely make them again. Thanks for sharing the recipe!

  8. Victoria says:

    Hey there- would you mind linking this back to the original recipe, either on One Green Planet or The Pursuit of Hippieness? Thank you!