Easy homemade vegan Cadbury eggs that are filled with a low sugar yet deliciously creamy filling! Entirely Paleo with a nut free option, these are the perfect healthier spring treat!

I don’t know about you, but I absolutely loved Cadbury creme eggs growing up. I thought it was the coolest thing that the middle filling would come out looking like an egg, yet be made up of sugar.

Well, seeing as my taste buds have changed quite a bit, I wanted to recreate one of my favorite childhood classics as a vegan and Paleo treat.

stacked up homemade keto cadbury creme eggs

These Paleo vegan Cadbury creme eggs are just as good (and arguably better) than the version you get in stores, plus they’re made with all natural, simple plant based ingredients!

What’s in the middle of a Cadbury creme egg?

Well, you don’t really want to know what’s in the middle of a real Cadbury creme egg, but in this vegan version, rest assured, it’s only natural, simple ingredients that are also Paleo and low in sugar!

Most vegan Cadbury eggs that are homemade often use powdered sugar as the thickener for the middle creme part, which is not dissimilar from a regular Cadbury creme egg.

However, I wanted to offer up a low sugar version for those who would like to keep the sweetness low but still have something to enjoy!

In the middle of these Paleo vegan Cadbury creme eggs, you’ll find:

A blend of creamy vegan butter or coconut cream mixed with maple syrup and coconut flour
All encasing the same mixture, only tinted yellow with turmeric powder for the “yolk!”

Pretty cool right?!

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How could Cadbury eggs be both vegan and Paleo?!

Well, we first had to address the chocolate outer shell, which is a fairly easy part. You’ll need to use Paleo vegan chocolate chips, which I note a few brands that I recommend.

However, if you just want these eggs to be vegan, feel free to use your favorite vegan chocolate chip brand!

Then we needed to address the creamy filling, as I mentioned above. Many vegan Cadbury creme eggs use a mixture of vegan butter and powdered sugar.

However, I really wanted to create something a bit lower sugar, especially since Jared can’t eat too much sugar right now.

So I thought, well, coconut flour acts very much like powdered sugar, in terms of a physical results (not in taste), so I decided to cut the sugar amount with some coconut flour!

Paleo vegan cadbury creme eggs on a marble slab

The result is still deliciously sweet but not like you’re taking a spoonful of sugar to the face ha!

So for the ingredients to make these homemade Paleo Cadbury eggs, you’ll need:

Paleo vegan chocolate chips
Vegan butter (or coconut cream for nut-free0
Maple syrup
Maple or coconut sugar (or regular sugar if not doing Paleo)
Coconut flour
Vanilla extract
Turmeric powder
A silicone egg mold (technically not an ingredient, but very recommended!)

That’s it! Pretty straight forward and no freaky ingredients that you’ve never heard of 😉

How to make vegan Cadbury creme eggs

Now let’s get to the good part: actually making these vegan Cadbury creme eggs! It’s easy, I promise, just takes some steps and patience 🙂

To begin:

Melt the chocolate and brush about 1 tablespoon of chocolate into each egg mold cup. Place the egg mold into the freezer to chill while you make the dough.
In a large food processor, pulse the maple sugar, coconut flour, and arrowroot powder together until it’s all a fine powder. Set aside.
Then, combine the vegan butter (or coconut cream), maple syrup, and vanilla extract together in a large bowl until it’s fully mixed.
Sift in the powdered maple sugar mixture until everything is incorporated into a sticky thick yet moveable dough.

Now here’s the fun part:

Divide the dough by separating about 1/4 of the main dough into a smaller bowl.
Add in the turmeric powder to the smaller bowl, and mix it until it’s completely combined.
Then roll about 1 teaspoon of the yellow dough into a little ball. Wrap about 1 tablespoon of the whiter dough (it won’t be entirely white due to the maple sugar) and roll it to create a ball (the yellow ball will be in the center).
Place the dough ball into the center of one of the chocolate molded egg shells and repeat for the remaining eggs.

Then to finish it off, melt the remaining chocolate while the eggs are chilling, and pour a little chocolate on top of each egg to fully cover the middle cream part.

Chill the eggs once more to set the chocolate, and now you’re done!

How to make these Cadbury creme eggs Keto

So funnily enough, my mom and sister are both following Keto diet, so I’ve had to make these Keto for them!

To make these Keto Cadbury creme eggs, I recommend the following:

Use 100% chocolate chips from Pascha Chocolate. These are no sugar added. Very rich, but very good.
Use a granulated Keto-approved sweetener, such as stevia, for the maple sugar.
Use a Monkfruit syrup, such as one by Lakanto, or you can entirely replace the syrup with the same amount of vegan butter or coconut cream.

That’s it! Pretty easy to turn these vegan Cadbury eggs completely Keto as well! And still Paleo to boot 😉

I hope you love these vegan paleo Cadbury creme eggs as much as I do! If you give them a go, let me know down below in the comments section.

As always, I love to see your beautiful creations on Pinterest and Instagram, so be sure to tag me there!

Happy Cadbury creme egg making!

More Healthy Easter Recipes

Vegan Carrot Cake with Caramel Sauce

Paleo Vegan Carrot Cake Bars

Vegan Pastel Cake

Gluten Free Vegan Bunny Butt Cake

Paleo Vegan Flourless Chocolate Cake

Gluten Free Vegan Almond Cake

Vegan Mini Cheesecakes

Gluten Free Banana Snack Cake

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If you make something from The Banana Diaries, I would love to see your creations! Make sure to leave a review in comments section, as well as giving it a rating so that others may find the recipe. Also, follow along with me on Instagram, Pinterest, YouTube, and Facebook for more vegan recipe inspiration!

Vegan Cadbury Creme Eggs (Paleo, Nut Free Option)

★★★★★

5 from 1 reviews

Easy homemade vegan Cadbury eggs that are filled with a low sugar yet deliciously creamy filling! Entirely Paleo with a nut free option, these are the perfect healthier spring treat!

Author: thebananadiaries
Prep Time: 20
Cook Time: 5
Total Time: 25 minutes
Yield: 10 1x
Category: Dessert
Cuisine: British
Diet: Vegan

Scale

Ingredients

2 cups Paleo vegan chocolate chips (see notes for recommendations)
1/2 cup vegan butter, melted (not sponsored, see notes for nut-free option)
1/3 cup maple syrup
1/2 cup maple sugar
1 cup coconut flour
1 tablespoon vanilla extract
1 tablespoon arrowroot powder
2 teaspoons turmeric powder

Instructions

In a microwave safe bowl, heat 1 cup chocolate chips in 30 second increments, stirring between each microwave increment. The chocolate chips shouldn’t melt completely in the microwave- once the chips are basically melted, just keep stirring in the hot bowl until they’re fully melted.
Spoon about 1 tablespoon of melted chocolate into each egg mold, using a spoon to push the chocolate up the sides. Do this for 8-10 eggs halves.
Carefully place the egg mold into the freezer to chill while you make the filling.
In a food processor, pulse together the maple sugar, coconut flour, and arrowroot powder until everything is completely combined and the mixture is a fine powder. Set aside.
In a large bowl, combine the melted vegan butter with the maple syrup and vanilla extract until completely mixed.
Sift in 1 cup of the maple sugar coconut flour mixture at a time, stirring after the first cup until it’s fully combined. Then add in the remaining mixture and mix until it’s a sticky thick and moveable dough.
Separate about 1/4 of the mixture into a small bowl, and add in the turmeric powder to the smaller bowl. Mix this together completely. This will be the yolk.
Take about 1 teaspoon of the turmeric dough and roll it into a ball. Take about 1 tablespoon (potentially more) or the larger bowl dough and gently wrap it around the yellow dough ball.
Roll the ball so that it’s smooth, and open the freezer to place it into the middle of one chocolate egg mold. Repeat for the remaining eggs.
Move the egg mold to the fridge and melt the remaining cup of chocolate, following the directions from step 1 for melting.
Take about 1 tablespoon of melted chocolate and pour it on top of each egg to fully cover the egg filling.
Place the mold back into the freezer to set for 10 minutes.
When ready, remove each egg carefully from the mold by popping it out.
Store the Cadbury eggs in a cool room or in the fridge for up to a week.

Notes

For the chocolate, I recommend using 100% chocolate chips, such as Pascha Chocolate Chips. You can, however, also use Enjoy Life, which is Paleo-friendly and vegan, or Lily’s Sweets, which is low sugar and vegan (but not Paleo).
For the vegan butter, to keep this entirely Paleo as well, the only vegan butter brand I know of is Miyoko’s Creamery. However, if Paleo isn’t necessary, you can use whichever vegan butter brand you prefer.
For a nut-free option, please sub in 1/2 cup coconut cream, separated from the water (you can do this by chilling the can in the fridge for 2 hours prior to scooping the coconut cream out). Heat it for 30 seconds in the microwave to melt it, then proceed on by stirring in the remaining wet ingredients.

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