Vegan Cadbury Creme Eggs Recipe
Prep time
Total time
Serves: 64 miniature creme eggs
  • Vegan Butter softened 8 Tablespoons (112g)
  • Vanilla Extract 1 teaspoon
  • Corn Syrup (Or Golden Syrup) ¼ cup (60ml) (80g)
  • Salt Pinch
  • Confectioner's Sugar 3 cups (360g)
  • Yellow Food Coloring as needed
  • King David Vegan Candy Melts or Tempered Chocolate Couverture 12 ounces (340g)
  1. First prepare the silicon egg mold with]tempered chocolate as shown in the video link above
  2. Combine the corn syrup, softened butter, pinch of salt and vanilla extract and blend on low- medium speed to incorporate.
  3. Increase the speed to medium-high and whip until smooth.
  4. Add the sifted confectioners sugar about 1 cup at a time while blending on low speed.
  5. It will start to get thicker and more stiff as you add the rest.
  6. Continue mixing until it is all incorporated and smooth.
  7. Take out about ¼ cup of the mixture and in a separate bowl add the yellow food coloring.
  8. Roll about ¾ teaspoon of the white filling into a ball and stuff it into each of the completely set chocolate egg cavities. (be sure to wear gloves to avoid any bacteria from contaminating your eggs)
  9. Take about ⅛ teaspoon of the yellow and roll into a ball and place into 1 half of an egg on top of the white.
  10. Freeze entire mold filled with the creme egg filling for about 5 minutes to set then turn out onto a parchment paper.
  11. The eggs should fall right out of the molds like an ice cube tray, you may have to wiggle them a bit to help them from breaking- be gentle.
  12. Place 1 egg half on top of the other egg half sealing with a bit more tempered chocolate.
  13. Drizzle with white chocolate and a sprinkle of confetti sprinkles *optional
Store vegan cadbury eggs at room temperature in an airtight container (or in the candy foil) for up to 2 weeks
Recipe by Gretchen's Vegan Bakery at