Spring is in the air – how can I tell, you ask? All the Cadbury chocolate eggs popping up everywhere just in time for Easter!
Except of course, Cadbury is a big NO around here. So what does a food blogger mama do to remedy this seemingly unfair situation? Make her very own awesome Chocolate Easter Eggs for her kiddos!
Why did I just write that in the third person? ….
They’re even better than the store-bought variety for obvious reasons, which I’ll share with you anyway. ;)
- You know exactly what you’re using to make these eggs.
- The ingredients are no doubt better and healthier, since we’re avoiding fillers (preservatives, additives, color) etc.
- Naturally colored.
- No bake!
- They’re homemade which equals AMAZING!
I originally made these Chocolate Easter Eggs 3 years ago for Munsur and Sofia – except they weren’t whole eggs, more flat… and boring. To me. They were still cute and everyone loved them, but I always knew I could make them better.
This delicious recipe has been perfected and it’s the chocolate eggs for your Easter weekend. We don’t celebrate this holiday but it’s definitely a fun day for the kids and their friends to partake in the activities – finding hidden eggs, food, and spending time with family and friends.
All good things :)
These Chocolate Eggs are free from:
- tree nuts
- animal product/by-product
Enjoy making these cute Chocolate Easter Eggs AKA Cadbury with your kids or grandkids, or for your friends and family!! Don’t forget to tag me @nodairynocry on Insta and FB whenever you make any of my recipes so I can see your delicious foods! And as always, drop me a line here, say hi, and rate the recipe!
Have a happy and safe long weekend, my friends!
CHOCOLATE EASTER EGGS AKA Cadbury!!
- 2 cups dairy free chocolate chips - I used Enjoy Life Brand
- 1 tablespoon coconut oil
- 2 cups icing sugar
- ¼ cup vegan butter melted - I used Earth Balance brand spread
- 3 tablespoons dairy free milk
- pinch - ¼ teaspoon turmeric powder
Egg moulds - available at craft store such as Michaels
- Melt 1½ cups of the chocolate chips in a double boiler. Once melted, stir in the coconut oil until smooth and shiny. Remove from double boiler and add remaining ½ cup chocolate chips. Leave for about 2-3 minutes before you stir the chocolates together until completely melted and chocolate is silky smooth.
- Pour about 2 teaspoons worth of chocolate into each egg cavity and using the back of the spoon, spread the chocolate so that the entire egg mould is covered. Place in the freezer to set, approximately 5 minutes.
- Repeat above step to coat a second time. Make sure you spread chocolate around quickly when adding the second coat because your chocolate will start hardening almost immediately!While you wait for the chocolate to set, prepare the filling
To make the Yolk Filling
- In a bowl, whisk together all ingredients except for the turmeric, until completely smooth. Remove approximately 1½ tablespoons of the icing mixture and place in a small bowl. Add turmeric a pinch at a time, and mix well, until satisfied with the yellow color. Don't add more than the recommended max amount of turmeric. Set aside until ready to fill chocolate eggs.
To assemble Eggs
- Remove mould from the freezer and gently take out the chocolates eggs from the mould. Fill 1 half of the egg with the filling - approximately 1 tablespoon worth per egg (divide evenly among the egg halves).
- Then take a bit of the "yolk" filling and add to the middle of the filling - so it looks like an egg yolk. See pic for reference.
- To seal the chocolate egg halves together, heat a clean pan on top of the stove, then turn off heat. Take empty chocolate half and place it in the pan for a couple of seconds, while still holding on to the egg! Quickly take the filled half egg and place the heated half to seal the two halves and make a whole egg. Use your fingers to smooth the seal, if needed.
PS. I just had a major flashback with this pic!! I’ve come along way with my food photography, don’t ya think? :)