Today is April 1st and that means that I have officially been operating Crave with Ave for 1 year now! Thank you so much for all of your support I am so grateful to have this food community! In honour of my one year anniversary, and spring, I am reposting my very first recipe post ever... The VEGAN CREME EGG! Check out the details below!
Vegan Creme Eggs
Makes: 12 - 16 eggs Difficulty: Intermediate Time: approx. 1 hour
1 3/4 cup Chocolate Chips
1 1/2 cups Icing Sugar
2 tbs Pure Maple Syrup
1tbs Melted Coconut oil
1tbs and a splash of your favourite plant based milk.
A splash of Vanilla extract
You will need a chocolate mold. I used an egg shaped mold.
Start by melting chocolate on the stovetop. Place a pot of water on low heat then add your bowl of chocolate chips on top of the pot of water so the chocolate is melting from the steam. This will allow for a slow melt of the chips so they don’t burn. Stir constantly.
Once melted, do your first layer of chocolate in the mold. Use a spoon and make sure the chocolate is evenly coated and thin but not too thin. Once all the molds are filled with a thin layer of chocolate, place in the freezer for 10-15 minutes or until set.
While the chocolate freezes start your icing. Mix all the remaining ingredients minus the turmeric in a bowl. The consistency should be pretty thick but not dry. If you find it dry add another splash of oat milk.
Remove a small amount and place in a second bowl. Add your turmeric powder. You only need a small amount. I didn’t measure this, just added until I liked the colour (and taste).
Remove the molds from the freezer and add the white icing in the egg followed by the yellow icing and then more white on top so the “yolk” is sandwiched in between. Once all the eggs are filled, cover with more melted chocolate until there’s no exposed parts.
Freeze for 20+ minutes then pop them out of the molds and enjoy!
Print the Recipe Here!