Blush is one of my favorite trends this spring; it’s girlie, romantic, and easy to wear. You can pair blush pieces with other soft colors like tan, white, or gray, or you can go monochromatic like I did. (I’ve been obsessed … Continue reading
Happy Saturday Lovelies! Today, I have one last Easter treat for you. Although I loved a good peanut butter egg growing up, my most favorite childhood Easter candy had to be the sickeningly sweet Cadbury Creme Egg. My chocolate-loving mom and sister didn’t even like these guys- too sweet I guess. Not me. I couldn’t get enough!
I set out to recreate these chocolate eggs; I wanted the same sickeningly sweet taste and creamy texture, minus any dairy, high fructose corn syrup, or weird preservatives. After several trials (one of which involving coconut cream – a contender, but not close enough to my childhood favorite), I stumbled upon this agave-sweetened, protein-packed creamy center egg. And friends, it is the perfect healthy dupe!!!
Enjoy, Cadbury lovers.
Healthy Vegan Chocolate Cream Eggs
make 4-5 eggs, 8-10 halves
- Egg mold (or cupcake liners)
- 1 1/2 cups non-dairy chocolate chips
- 2 tbsp and 2 tsp coconut oil, room temperature (separated)
- 6 tbsp agave syrup
- 1 tbsp vanilla protein powder (I used Sunwarrior raw)
- 1/4 cup apricot jelly
- Cover one 9×11 baking sheet with parchment or wax paper. Set aside.
- In a small bowl, microwave chocolate chips and 2 tsp coconut oil in 30 second increments for a total of 60 seconds (2 times). Stir between each increment. (Alternatively, melt chocolate in double broiler over stove top.) Stir chocolate until completely melted. Do not overheat the chocolate.
- Using a large spoon, drop 2-3 tbsp melted chocolate into each egg mold (this recipe will make 4-5 eggs). Use back of spoon to spread chocolate onto sides of egg mold. Be sure to have a good amount of chocolate on sides of egg. If using cupcake liners, drop 2 tbsp chocolate into bottom of each cupcake liner (have liners set up on a baking sheet). Place egg mold or cupcake liners into freezer to set for 20 minutes.
- While eggs are chilling in freezer, mix agave, protein powder, and 2 tbsp coconut oil in a small bowl. Set aside.
- Remove egg mold or cupcake liners from freezer. Carefully roll egg mold away from chocolate to remove the eggs. Place on prepared baking sheet. (Be very careful with this step!) If using cupcake liners, leave chocolate in liner.
- Fill 1/2 of chocolate eggs with 1-2 tbsp cream mixture. Place back in freezer for five minutes. (In cupcake liners, top each chocolate with 1-2 tbsp cream mixture. Top each with another tbsp of melted chocolate, place back in freezer until set.)
- Remove eggs from freezer. Coat outer edges of cream-filled egg sides with a small amount of melted chocolate. Carefully press other half of egg onto melted chocolate. Place on baking sheet and back into freezer to set for 20 minutes.
- Store in refrigerator for up to one week.
Happy Easter Lovelies!