If you are craving a delightful treat that captures the magic of Easter without any animal products, you’ve got to try the CopyCat Vegan Cadbury Filled Easter Eggs Recipe. This recipe perfectly replicates that iconic creamy, sweet filling inside a shiny, smooth chocolate shell, all while being 100% vegan. It’s the ultimate for anyone who loves the nostalgic joy of Cadbury creme eggs but wants to enjoy a compassionate, plant-based version that tastes just as indulgent and special. Making these eggs is a fun, rewarding process, and the end result is a showstopper that’s perfect for gifting or savoring with family and friends.
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind the CopyCat Vegan Cadbury Filled Easter Eggs Recipe starts with simple ingredients that each play a crucial role in creating the luscious filling and glossy chocolate shell. Every component has been thoughtfully chosen to replicate the creamy texture and vibrant color typical of the classic treat, all while keeping it vegan-friendly.
- 220 g vegan chocolate: Finely chopped, this forms the shiny, tempered outer shell that you’ll love cracking open.
- 320 g vegan condensed milk: The secret to that rich, smooth filling that melts in your mouth, giving the egg its signature creaminess.
- 5 tablespoons powdered sugar: Adds the perfect level of sweetness to balance the chocolate and filling.
- ½ teaspoon vanilla extract: Brings warmth and depth to the filling, making every bite extra flavorful.
- Pinch sea salt (optional): Just a hint to enhance the sweetness and round out the flavor.
- ¼ teaspoon ground turmeric: The natural magic that gives the “yolk” its bright, inviting yellow color, keeping it entirely plant-based.
How to Make CopyCat Vegan Cadbury Filled Easter Eggs Recipe
Step 1: Temper the Chocolate
Tempering chocolate is like a little science experiment that pays off with a gorgeous, glossy finish. Melt three-quarters of the vegan chocolate over a double boiler until it reaches 55°C (131°F). Then, remove from heat, set aside one-third of this melted chocolate, and add the remaining chopped chocolate to cool it down to 28°C (82°F). Reincorporate the reserved chocolate, stirring until it gently warms to 31°C (88°F). This perfect temper ensures your eggs look professional and satisfyingly snap when bitten.
Step 2: Line the Molds
Using a pastry brush, coat your molds with two to three thin layers of the tempered chocolate. After brushing each layer, freeze the molds for 5 minutes to set the chocolate. These thin, even layers create a sturdy shell that’s just thick enough to hold the filling without overwhelming the delicate balance of textures.
Step 3: Prepare the White Filling
In a medium bowl, whisk together the vegan condensed milk, powdered sugar, vanilla extract, and a pinch of sea salt until completely smooth. This luscious white filling will give you that creamy, dreamy texture that is so delightful when paired with the chocolate shell.
Step 4: Make the Yolk Filling
Separate about a quarter of the filling into a small bowl and whisk in the ground turmeric. This adds that classic golden-yellow color to mimic the “yolk” of the Cadbury egg. Put both white and yellow fillings into the freezer for about an hour to firm them up slightly, making them easier to pipe and assemble.
Step 5: Fill the Molds
Once the fillings have thickened slightly, stir them gently and transfer each one into separate piping bags (or use a spoon if preferred). Pipe the white filling first into each half-egg cavity, then add a dollop of the yellow filling right in the center. Freeze the filled molds for at least 6 hours or until the filling is firm. To keep the filling securely in place, you can either freeze longer or seal them with another layer of melted chocolate to maintain their shape.
Step 6: Assemble the Eggs
Re-melt the reserved chocolate and put it into a piping bag with a small tip. Pipe melted chocolate along the edges of one mold half—this acts like glue to hold the two halves together. Carefully press the paired halves to form a complete egg and place them back in the freezer for 10 minutes to solidify their bond.
Step 7: Finishing Touches
Gently remove the eggs from the molds and place them on parchment-lined trays. Use a heated knife to trim away any uneven chocolate edges for a smooth, professional look. If any gaps or holes appear, simply pipe a bit more melted chocolate to patch them up. Your CopyCat Vegan Cadbury Filled Easter Eggs Recipe have never looked so irresistible!
Step 8: Store and Enjoy
To keep your creations fresh, store them in an airtight container in the refrigerator. They will stay delicious for up to 10 days, perfect for enjoying gradually or sharing with loved ones throughout the Easter season.
How to Serve CopyCat Vegan Cadbury Filled Easter Eggs Recipe
Garnishes
While these eggs are beautiful on their own, a sprinkle of edible gold dust or a few tiny edible flower petals can make them look absolutely stunning for gifting or special celebrations. Lightly dust the eggs just before serving to add an elegant shimmer.
Side Dishes
Pair your vegan Cadbury eggs with a fresh berry salad or a zesty citrus sorbet to balance their sweetness and create a bright, refreshing dessert experience. The contrast of creamy chocolate with tangy fruit is simply divine.
Creative Ways to Present
Instead of just placing them in boxes, try nestling each egg in a bed of shredded vegan-friendly paper grass inside a clear gift bag with a ribbon. You could also create a mini Easter basket filled with different sizes of these eggs, perfect for an eye-catching holiday centerpiece or charming party favors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover vegan Easter eggs, no worries! Keep them stored in an airtight container in the refrigerator. This will maintain their glossy exterior and creamy filling texture for up to 10 days, making it easy to enjoy them slice by slice.
Freezing
For longer storage, you can freeze the assembled eggs. Wrap each egg tightly in plastic wrap, then place them in a freezer-safe container. They will keep well for up to three months. When ready to enjoy, thaw them gently in the refrigerator overnight to preserve their texture.
Reheating
Since these eggs are best enjoyed chilled, reheating is not necessary and is not recommended as it can affect the texture of both the chocolate shell and the creamy filling. Just bring them to room temperature for about 10-15 minutes before serving for the best flavor and consistency.
FAQs
Is this CopyCat Vegan Cadbury Filled Easter Eggs Recipe suitable for beginners?
Absolutely! While tempering chocolate might seem intimidating at first, the step-by-step instructions make it manageable. Plus, every step is a fun learning experience, and the final result is well worth the effort.
Can I use other types of chocolate?
Yes, you can, but for best results, use high-quality vegan chocolate with a good cocoa butter content. This helps achieve the right tempering and snap for your Easter eggs.
What can I use instead of ground turmeric for the yolk color?
Turmeric is great for natural yellow coloring and adds no strong flavor in the small amount used. If you want to try alternatives, a tiny dash of saffron infused in a bit of liquid can work, but keep it light to avoid altering the taste.
How do I prevent the chocolate from melting too quickly when handling the eggs?
Work with chilled hands and cool surfaces, and try to handle the eggs minimally. Storing them in the fridge right after making helps maintain their firmness and prevents melting.
Can I make these eggs nut-free?
Yes! This recipe is naturally nut-free as long as you choose a vegan condensed milk and chocolate that are labeled nut-free. Always check packaging if allergies are a concern.
Final Thoughts
If you want to impress family and friends with a show-stopping vegan treat this holiday, the CopyCat Vegan Cadbury Filled Easter Eggs Recipe is the perfect choice. It’s a joyful way to celebrate Easter with compassion and creativity, giving everyone a chance to enjoy that classic creamy chocolate goodness without compromise. Once you try making these, you might just find that they’re your new favorite festive indulgence to whip up year after year.
Print
CopyCat Vegan Cadbury Filled Easter Eggs Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes plus setting/freezing time
- Yield: 3 medium Easter eggs
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegan
Description
These CopyCat Cadbury Filled Vegan Easter Eggs are a delightful homemade treat featuring a smooth vegan chocolate shell filled with creamy white and turmeric-infused yellow vegan custard fillings. Perfect for Easter celebrations, these vegan creme eggs offer a shiny tempered chocolate finish and a luscious, sweet coconut condensed milk center.
Ingredients
Chocolate Shell
- 220 g vegan chocolate (finely chopped)
White Filling
- 320 g vegan condensed coconut milk
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Pinch sea salt (optional)
Yolk Filling
- ¼ teaspoon ground turmeric
Instructions
- Temper the chocolate: Melt 3/4 of the chocolate over a double boiler to 55°C (131°F) and then remove from heat. Separate 1/3 of this melted chocolate and set aside. Add the remaining chopped chocolate to the larger amount of melted chocolate, stirring until the temperature drops to 28°C (82°F). Add back the reserved melted chocolate, stir gently, and warm to 31°C (88°F) to complete tempering for a shiny finish.
- Line molds: Using a pastry brush, coat your egg-shaped molds with 2-3 thin layers of tempered chocolate, freezing for 5 minutes between each layer to build the shell to the desired thickness.
- Prepare white filling: In a medium bowl, whisk together the vegan condensed coconut milk, powdered sugar, vanilla extract, and sea salt until smooth and creamy.
- Prepare yolk filling: Remove one-quarter of the white filling into a separate bowl, whisk in the ground turmeric for color and subtle flavor. Place both fillings in the freezer for about an hour to firm up slightly.
- Fill molds: Once thickened, stir the fillings and transfer to two separate piping bags or use a spoon. Pipe the white filling evenly into the 6 half-egg mold cavities, then pipe a portion of the yellow filling into the center of each. Freeze molds to set the fillings for at least 6 hours or cover with more melted chocolate if forming half eggs.
- Seal the eggs: Re-melt the remaining tempered chocolate and transfer it to a piping bag. Quickly pipe a rim of melted chocolate around the edge of each mold half to act as glue.
- Assemble eggs: Press two mold halves together carefully, aligning them to form whole eggs. Freeze assembled eggs for 10 minutes to firm the seal.
- Finishing touches: Remove eggs carefully from molds onto a parchment-lined tray. Smooth any uneven edges by gently heating a knife and trimming, then patch visible gaps with melted chocolate piped in.
- Storage: Store the finished vegan creme eggs in an airtight container in the refrigerator. They will remain fresh and delicious for up to 10 days.
Notes
- Temper the chocolate carefully to ensure a glossy finish and a crisp snap.
- Using vegan condensed coconut milk is crucial for both flavor and texture in the filling.
- Freezing each chocolate layer and the fillings helps build structure and prevents melting during assembly.
- A heated knife is helpful to smooth edges and repair cracks after molding.
- Store the eggs refrigerated and consume within 10 days for best quality.
