Heart healthy cashew cream eggs with no dairy or refined sugar in sight. These vegan cream eggs are much easier than they look to make and taste better than the original Cadbury’s cream eggs.
They have the benefit of making you feel good when you eat them. As they are bursting with nutrition, healthy fats and protein it’s much harder to overeat on them.
Just one-half cashew cream egg is often enough to satisfy the need for a sweet snack. Suitable for vegan, plant-based, dairy-free, refined sugar free, natural and healthy diets.
Adjust the amount of chocolate for your moulds, I have quite large ones. I tried making full cashew eggs using the moulds but they were difficult and messy to eat and to make.
It works much better by making half cashew eggs and as they are quite rich, just half an egg is enough. You can wrap them in foil to make one full egg.
I used silicone moulds in the video because that’s the most common type these days. You can use more rigid plastic or metal if that’s what you have. They are easy to remove with flexible silicone but a short hard tap in a rigid mould is often enough to get them out.
Cashew Cream Egg Video Recipe
Fast Video Recipe or No Music Video
It takes about 10 mins for the chocolate to stop being runny in the mould. I find it therapeutic rolling it around the mould making the shell slowly thicker and watching the blob of chocolate stop moving. It’s something to be done when you have time on your side.
The most common question I get about these healthy cream eggs is do you taste the turmeric. You really don’t taste it as just a small amount is needed to give the golden colour.
Nut free healthy Cadbury cream eggs can be made by replacing the cashew nuts with sunflower seeds. Use the same amount but soak overnight to make them sprout.
Making a raw chocolate cashew cream egg by mixing 1/3 cacao, with 1/3 fat such as coconut butter or cacao butter, with 1/3 sweetener such as maple or coconut. Raw cacao has a deeper flavour and is not alkalinised so more nutritious.
Vegan Cream Eggs
A healthy alternative to Cadbury cream eggs and free of dairy, palm-oil, low in sugar. Suitable for vegan, paleo, plant-based, dairy-free and general whole food healthy diets. Low difficulty level and just requires a small blender and egg mould.
Ingredients
- 4.4 oz / 125g Chocolate
- 1.5 cups / 200g Cashews
- 2-6 tbsp Maple or coconut or any syrup, use a light coloured sweetener to keep the eggs white
- 1/3 cup / 80 ml Coconut oil or coconut butter
- 2-4 tbsp Water, just enough for blending
- 1 tsp Vanilla
- 1 pinch Turmeric
- 1 pinch Salt
Instructions
- Chop the chocolate up.
- Melt 3/4 using a double boiler, remove from the heat and then add the last 1/4. This is an easy way to temper the chocolate.
- Pour 75% of the chocolate into your mould and then tilt as it drys to try to make an even coating of chocolate. Keep the remaining chocolate warm to stay liquid.
- Blend all the other ingredients for the cashew cream egg centre together (except the turmeric) until smooth. Use a small blender jug and shake while blending.
- Add a few more tablespoons of water if it’s too thick to blend.
- Mix a few tablespoons of the cashew cream with a pinch of turmeric to make the yellow yolk.
- Spoon in the cashew cream and then blob on the turmeric yolk.
- Place cashew cream eggs back in the freezer for 5 mins.
- Pour on the remaining melted chocolate and tilt to cover to seal the healthy cream eggs.
- Store in the fridge and enjoy within a week.
Notes
- Use dark dairy free chocolate to make sure they are vegan, I like an 85% in this recipe.
- Make nut free by using sunflower seeds instead of cashews.
- For me just 2 tbsp of coconut sugar was enough to sweeten this for me as the cashews add sweetness, but adjust for your tastes.
- You don’t taste the turmeric, but it certainly adds colour and nutrition.
- Use a raw chocolate mixture or raw chocolate bar to make this recipe raw vegan.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 256Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 18mgSodium 152mgCarbohydrates 19gFiber 1gSugar 11gProtein 4g
If you like this recipe check out my 2 ingredient protein bites.
How did you calculate the calories? 200gr Cashews alone are already 1100 calories…if I add the sugar, the oil and the chocolate I’m closer to 400 calories per egg…
Hello Thomas, It was calculated using a mould about the same size as a traditional cadburys cream egg. In the video I’m using a much bigger mould, its a difficult one to calculate as it’s totally dependent on the mould size. Thanks for that I’ll update the recipe to be clearer on that 🙂
These look amazing and easy to make. I will totaly be doing them for my family next week x
Did you use raw or roasted cashews?
Raw ones, if you prefer the roasted taste they will blend better but have a darker colour. 🙂
Thank you for making that clear and updating your recipe!
Thanks for alerting me to this, creating a recipe for the first time, filming, editing, photographing and writing up in a day did mean it was probably more rushed than I would have liked 🙂
I made these today but my cashew cream part is brown not white I guess due to the coconut sugar, maple syrup and vanilla. This also means that you can’t get the yellow centre either just a darker brown. So disappointing any ideas how to make the cashew cream white or at least light cream coloured?
Hi, use a light maple syrup or coconut syrup and it will stay white with all the cashews and coconut oil. The coconut sugar I have is more of a golden colour, if yours is quite dark just leave it out – the cashews are already pretty sweet. Mine stayed pretty white even with the vanilla, coconut and maple 🙂
Thank you for your reply, that’s what I thought I’d do next time although I just followed the written recipe and video both which ask for coconut sugar and the end result is white ????
I’ve updated the recipe to be a bit clearer. Unfortunately maple and coconut sugar seem to vary in colour. But just any light coloured sweetener will do. I only used 2 tbsp in the whole batch and that was sweet enough for me. Thanks for pointing that out 🙂
I made these last night and they were amazing. You are right that you don’t taste the turmeric. Next time i will do bigger yolks as they were a bit small. I used honey, but it was locally produced ehtical honey. 4 table spoons was more than sweet enough. Thanks again!
Thanks Jill, I’m glad you like them as much as I do 🙂
Perfect thank you that’s great ????
I can’t wait to try these! I love making vegan peanut butter eggs but haven’t tried something like this. They look amazing!! Thanks so much.
My cashew cream became some type of cashew butter with the oil separating out into an ugly wet mess…otherwise it would have not been smooth… and it was with a high power blend tec blender! : ( Didn’t go to plan
Sorry to hear that, I wonder if soaking the cashews would stop that. I haven’t had it happen myself in any of my blenders and I’m not a scientist but there must be a way to avoid that! Maybe save the oil and stir in some hot water?
Freeze the cashews for an hour or 2 to get a fine powder instead of a paste
Same happened to mine. It was Ok but still too crunchy, so I kept blending and it turned to something like cashew nut butter. Oh well.
Is that an “oh well it worked in the end”? Cashew butter sounds good – if its a bit too thick add some more water 🙂
Could you use duck or goose fat instead of coconut or butter as can’t have those, these sound awesome, can’t wait to make them
Hi there, I’m a vegan site so I really wouldn’t know anything about animal fats!
Super