Homemade Vegan Creme Eggs
Ingredients
- 60g dairy-free butter
- 1 teaspoon vanilla extract
- 140g golden syrup
- 450g icing sugar
- Vegan caramel sauce
- 200g dairy-free chocolate
Preparation
Place the dairy-free butter, vanilla extract, and golden syrup into a bowl and mix until creamy.
Fold in the icing sugar and mix until a thick fondant paste forms; this will take 3-5 minutes.
Melt and temper some chocolate and use a spoon or brush to coat the insides of the egg molds, then tip out any excess chocolate. If you don't temper, place the eggs into the freezer to set; this will take 10 minutes.
Add some of the white fondant filling into each egg half and add some caramel sauce. If you don't have caramel, make additional white fondant, dye it with orange food gel, and pipe it in the middle.
Add some melted chocolate to the edges of the eggs and press two halves together to create a whole egg. Repeat for all egg halves.
Place the eggs into the freezer for 10 minutes to set.
Tips
Best enjoyed chilled. Store in a sealed container in the fridge.
