Homemade Creme Eggs
These delightful vegan creme eggs feature a sweet, creamy filling hidden beneath a layer of rich chocolate. They are easy to make with just four ingredients and are a perfect nostalgic treat for any occasion. Don't worry about the turmeric, it's just for color!
Instructions
- 1
Prepare two 8-count egg molds and set aside.
- 2
Melt the vegan chocolate (2.5 cups). Spread a thin layer into the egg molds, ensuring edges are covered. Refrigerate while preparing the filling.
- 3
In a small bowl, whisk together the sweetened condensed coconut milk (14 ounces) with powdered erythritol (0.33 cup) until combined. Remove of it (1 tbsp) and add to a separate bowl. Whisk in the turmeric powder (0.5 teaspoon).
- 4
Remove egg molds from the refrigerator. Add white cream filling to each. Then, add a small portion of the yellow cream to the center. Freeze for 10 minutes to firm up.
- 5
If needed, re-melt the chocolate. Pour remaining chocolate into the egg molds and refrigerate until firm.
Nutrition Facts
Per portion