Easy Homemade Vegan Creme Eggs
Ingredients
Creme filling
- 1/2 cup cashews
- 1/4 cup coconut manna/butter
- 2 tbsp very fine (powdered) coconut sugar, date sugar or regular sugar - use as light coloured as possible as this will colour the creme filling
- 1/2 tsp vanilla essence (optional)
- 1/4 tsp powdered turmeric
Chocolate eggs
- 1 100g bar vegan dark or milk chocolate
Extra
- Oil, to grease moulds
Preparation
Filling
Add cashews and 1/2 cup hot water to a high speed blender; the hot water helps to blend the cashews
Blend for 30 seconds or until mixture is smooth and creamy; set aside
In a double boiler or a saucepan on a very low heat, gently melt coconut manna or butter until liquid
Remove pan from heat and mix blended cashew cream into coconut butter, along with sugar and vanilla
Refrigerate filling for 30 minutes to allow cream to set and thicken slightly
Chocolate eggs
Using kitchen towel, grease silicon moulds lightly with unflavoured oil to make eggs easier to remove
Break chocolate into small pieces and melt in a double boiler or saucepan on a very low heat, stirring frequently; remove from heat
Using a pastry brush, coat inside of each mould evenly with melted chocolate
With a flat knife, scrape across the edge of each mould immediately after coating it to give a flat finish
Refrigerate moulds for 10 minutes to set chocolate
Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in fridge for 10 minutes between applying each layer
Pay special attention to building up a slightly thicker layer of chocolate around the edge of each mould so eggs are less likely to crack when sticking them together
