Healthy Homemade Cadbury Creme Eggs
 
Prep time
Total time
 
These homemade Cadbury Creme Eggs are not only healthier than the original, but much tastier! They use some special-occasion ingredients (like powdered sugar and tofu cream cheese), but I've included healthier subs for both in the notes if you prefer. Happy Easter!
Author:
Recipe type: Dessert
Serves: 12 egg halves
Ingredients
Filling
  • 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
Chocolate eggshells
  • 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
Directions
Make filling:
  1. 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.
  2. 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.
  3. White: Load remaining filling into the bottom corner of a separate sandwich bag and set aside.
  4. Rinse and dry food processor.
Make eggshells:
  1. Blend nuts for 2-3 minutes until they look like fine sand. (You should start to see nut butter forming.)
  2. Add dates, cocoa, vanilla, and salt and process for 1 min 15 sec, until mixture begins to fold over on itself.
  3. Wash and dry a pull-apart plastic egg. Line the top half with plastic wrap.
  4. 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.
  5. 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.
Fill eggs:
  1. Snip the bottom corner off the bag of "egg white" and pipe each eggshell full. Smooth with a table knife.
  2. 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.
  3. Enjoy, refrigerating any leftover eggs for up to 3 days.
Notes
Substitutions:
-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.
Make ahead:
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.
Nutrition Information
Serving size: 1 egg (1/12th of recipe) Calories: 182 Fat: 7 Saturated fat: 1 Carbohydrates: 31 Sugar: 24 Sodium: 62 Fiber: 4 Protein: 3 Cholesterol: 0
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/03/healthy-homemade-cadbury-creme-eggs/