As a kid, I remember being giddy with anticipation every Easter morning. Because I knew the “Easter Bunny” (thanks, Mom!) had left me a basket with two of my favorite things: stuffed animals and chocolate. This, of course, made Easter even better than Christmas. I mean, at least one stuffed animal was guaranteed…and I got to eat chocolate before breakfast. (Holy moly!)
(I still love chocolate for breakfast, but I try to make it healthy, like a chocolate zucchini breakfast bake.)
However, there was one candy that showed up in my Easter basket every year that I professed to like, but really didn’t: Cadbury Creme Eggs. I mean, how adorable is it to bite into a chocolate candy egg and see a cute little yellow yolk inside? Unfortunately, the flavor never lived up to the cuteness. In fact, they tasted like watered-down chocolate and cardboard-ish sugar paste to me (sorry, Cadbury).
Turns out, that’s probably because Cadbury Creme Eggs are made out of, well, sugar and sugary milk chocolate. Here are the ingredients:
- Milk chocolate (made with more sugar than chocolate)
- Corn syrup
- High fructose corn syrup
- 2% or less: Artificial color, artificial flavor, calcium chloride, and egg whites
Nothing says yummy like a little bit of chocolate with 3 kinds of sugar and artificial flavor, right? No wonder chocolate-loving little me was underwhelmed. I’ve always liked sweet treats, but licking a sugar bowl?
Healthy Homemade Cadbury Creme Eggs
Yet I love the fresh, fun look of Cadbury Creme Eggs. So grown-up me decided to make a version that was delicious and surprisingly healthy for a candy copycat.
Made with wholesome dates, hazelnuts (for a tasty Nutella vibe, but you can use almonds), and cocoa, these adorable vegan eggs have a dreamy “egg” filling, complete with yolk, for a yummy, better-for-you Easter treat.
Admittedly, they have some “special-occasion” ingredients like tofu cream cheese and powdered sugar, although I offer subs for both. Made with nuts, they’re also higher in fat than most of my recipes. But Easter only comes once a year, and these eggs taste amazing—like an energy bite and a Cadbury Creme Egg
had a baby laid an egg together, only better.
So, if you love cute Easter treats that love you back, grab your food processor. Let’s do this!
How to: healthy(ish) homemade Cadbury Creme Eggs
Making homemade Cadbury Creme Eggs is easy and fun. First, a little mixing magic to make the filling:
Then process your hazelnuts (or almonds) until they look like fine sand and nut butter starts forming. (The little clumps in the pic):
Add the rest of the “eggshell” ingredients and process until the mixture starts to fold over on itself:
Now it’s time to get crafty…
First, roll a handful of cocoa mixture into a ball and place in an egg-top lined with plastic wrap.
Starting in the center, press the chocolate against the plastic shell with your thumb until it’s ¼-inch thick all around and there’s extra chocolate around the top of the shell. Fold back the plastic wrap and trim the excess chocolate. (Don’t cut the plastic wrap, yikes.) Press the cut edge against the cutting board to flatten, then pull the plastic wrap to release:
Finally, press down in the center to flatten the bottom, then fill ‘er up. (I used Color Garden food coloring from Whole Foods to color my yolk.) Pipe in your white and yolk using sandwich baggies with the corners snipped off:
Voila! Adorable better-for-you chocolate creme eggs. 🙂
Here’s to a great Easter!
- ½ c + 2 Tbsp navy beans (or other white beans)
- 6 Tbsp tofu cream cheese* (I use Tofutti Better Than Cream Cheese)
- 6 Tbsp organic powdered sugar*
- ¼ tsp almond extract
- ⅛ tsp salt (only if using no-salt beans)
- 8 drops yellow + 2 drops orange natural food coloring OR 1 tsp carrot baby food
- ¾ c hazelnuts OR almonds
- ¾ c packed moist, pitted Medjool dates (15 large dates)
- 3 Tbsp + 2 tsp cocoa powder
- ¾ tsp vanilla extract
- scant ⅛ tsp salt
- Blend all ingredients except food coloring in food processor for 2-3 min, scraping sides and bottom a few times as you go. Filling should be smooth and creamy.
- Yolk: Put 1 heaping Tbsp filling in a small bowl and stir in food coloring. Load into the bottom corner of a sandwich bag and set aside.
- White: Load remaining filling into the bottom corner of a separate sandwich bag and set aside.
- Rinse and dry food processor.
- Blend nuts for 2-3 minutes until they look like fine sand. (You should start to see nut butter forming.)
- Add dates, cocoa, vanilla, and salt and process for 1 min 15 sec, until mixture begins to fold over on itself.
- Wash and dry a pull-apart plastic egg. Line the top half with plastic wrap.
- Ball up ~3 Tbsp of nut mixture and press into lined top half of eggshell. Press against the edges until the "shell" is just under ¼" thick. Fold down the plastic wrap and carefully trim the cocoa mixture with kitchen shears for a smooth effect. Turn egg upside down and press against the cutting board to flatten.
- Pull gently on the plastic wrap to release the chocolate eggshell. Turn right side up and flatten bottom slightly so it will stand upright. Repeat for remaining 11 eggs.
- Snip the bottom corner off the bag of "egg white" and pipe each eggshell full. Smooth with a table knife.
- Snip a tiny corner off the bottom of the "yolk" bag. Pipe over white in a tight spiral then smooth into a circle to make the yolk.
- Enjoy, refrigerating any leftover eggs for up to 3 days.
-Tofu cream cheese: Substitute ¼ c home-cooked navy beans. Avoid canned beans, because they're darker, and without the whitening effect of cream cheese, will turn your filling gray.
-Powdered sugar: Omit and sweeten to taste with light-colored sweetener of choice. If this is a no-calorie sweetener like stevia or Truvia, increase the filling recipe by 50% to ensure you have enough.
Make chocolate egg "shells" up to 2 days in advance and refrigerate without filling. Make filling and fill eggs the day you plan to serve them.
Refrigerate any leftover eggs.
- What was your favorite Easter candy as a kid?
- Was there one you pretended to like, but really didn’t?