Easter Is Coming! Make Vegan Cadbury Cream Eggs (PHOTOS)
Photos by Hannah Sentenac
It's that time of year again. No, we're not talking birds and bees and March Madness and all that other spring crap. We're talking Cadbury Cream Egg time at Easter, coming up on April 20. Seriously, is there anything more awesome than seeing those indulgent little morsels on store shelves everywhere?
Sadly, the cream egg is (unsurprisingly) far from vegan-friendly. Luckily, it's not too hard to concoct a re-creation at home, sans animal products. You're welcome for the sugar rush you're about to experience. Check out the how-to after the jump.
This fantastic recipe originated with the Hell Yeah It's Vegan blog, but a few minor changes were made along the way.
P.S. This will get messy. Be prepared.
Step 1: Acquire the following ingredients:
- ½ c light corn syrup
- ¼ c vegan butter (Earth Balance)
- 1 tsp vanilla
- 3 c powdered sugar
- red and yellow food coloring
- 12 oz vegan chocolate chips and/or vegan chocolate bar broken in pieces (Trader Joe's dark chocolate bars rock)
- 2 tsp shortening
- wax or parchment paper
- toothpicks (egg-shaped candy mold optional)
Step 2: In a medium bowl, cream together the corn syrup, butter, and vanilla, followed by the powdered sugar.
Step 3: When the mixture is smooth, put 1/3 of the batch into a separate bowl and add the yellow and red food coloring. A couple of drops of yellow and one of red ought to be enough to match Cadbury's orange yolky hue.
Step 4: Cover both mixtures and refrigerate for at least an hour (ideally longer).
Step 5: Line a cookie sheet with wax paper. (Here comes the messy part.) Get your hands wet and form the orange fondant into small balls and stick 'em on the cookie sheet. Then form the white fondant into flat disks and stick those on the cookie sheet too. Freeze the lot for at least an hour.
Step 6: Wrap the white disks around the orange balls. Roll 'em into an egg shape. Freeze 'em again for at least an hour.
Step 7: In a double boiler or microwave, slowly melt together the chocolate and shortening, stopping to stir until completely smooth.
OK, so they're not quite as pretty as the store-bought version, but we don't have a Cadbury Bunny on hand to lay 'em.
Step 8: Skewer a fondant ball with a toothpick and dip in chocolate. Shake off any excess. Place the choco-balls on the wax paper and freeze them for at least another hour. Once they're ready, they'll remain slightly soft, so it's best to keep them refrigerated.
Step 10: Eat all the eggs (but make sure you remove the toothpicks first). They are incredibly delicious. Essentially, they're sugar wrapped in chocolate. But Easter is all about overdoing it on the sweet stuff and worshiping the Easter Bunny.
That is what it's about, right?
Follow Hannah on Twitter @hannahalexs.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- World-Famous Alinea Popping Up in Miami Beach in February, Tickets on Sale December 2
Tue., Jan. 19, 6:30pm
Wed., Jan. 20, 7:30pm
Fri., Jan. 22, 6:00pm
Sat., Jan. 23, 8:00pm
- Pisco y Nazca in West Kendall Brings Peruvian Passion
- Katsuya Executive Chef Says We're Eating Sushi Wrong, Talks Argentinian Influences