I'm so excited to be posting this recipe! It's my vegan contribution to Easter - Coconut Creme Easter Eggs which are a scrumptious but easier version of creme eggs, made with a coconut ice type filling (which isn't really a creme at all! So I'm using artistic license a bit to say 'creme'!), rather than a fondant one (like there is in Cadbury Creme Eggs). I was inspired after reading the Hannah Banana Bakery Vegan Creme Egg Tutorial, which shows how to make the fondant style of egg.
However, not having everything in that I needed, but itching to use my new Easter egg mould, I decided to come up with something else. Also - I wanted to make something that would be simple to do with children, too. And this most definitely is - the eggs were great fun to have a go at, and I'm sure little kids would love making them as much as big kids like me.
Okay - so I didn't quite get my proportions correct (far too much yellow, and not enough white - I needed to have added yellow food colouring to a smaller amount of the coconut filling), but with Easter right around the corner, I figured I didn't have so much time to do another batch for a more photogenic selection of eggs! So - if you have a go at making these, make the proportions about two thirds white and one third yellow.
Otherwise, they turned out really well, and very tasty - and they have such a short list of ingredients you wouldn't believe. It takes only seven ingredients to make the eggs the way I did, though the coconut cream is optional, so you may only want to use six ingredients. How about that? You probably have them in your cupboard right now!
Yes - so the coconut cream. Well, the reason I added it is to make the plain, dark vegan chocolate I used a little creamier, more like milk chocolate. I want to give the eggs to children (nephews, you are three lucky boys!), so I thought this would be nicer for their less acquired taste buds. You can buy coconut cream from Indian and Asian groceries readily - and it's very cheap (my pack was 79p). You can also buy it in packs from Amazon, if you don't have access to a store which sells. If you're happy to just use plain chocolate though, feel free to omit.
I have to say, I was a very messy worker creating these eggs. But do forgive me, it was my first time! And I'm pretty happy with the tasty results considering. The pictures may look a bit mussed up, but the final product was perfectly wonderful! And they really don't take very long to make. With the handy assistance of something known as a freezer, you can be scoffing their delightfulness in no time.
Coconut Creme Easter Eggs
Makes 6 half eggs (in an egg mould with eggs shapes about 2.5 inches long)
5.5 oz / 150g vegan plain chocolate
4 tablespoons grated coconut cream (optional)
1 cup dessicated coconut
4 tablespoons agave nectar or Golden Syrup
½ tablespoon oil (rapeseed or canola)
½ teaspoon vanilla extract
Yellow food colouring
1. Very lightly grease your egg mould, if you feel necessary. The silicone one I used didn't need greasing, and I think using silicone moulds probably makes the task much easier.
2. Melt the chocolate and the creamed coconut together. To do this, I placed the chocolate in a bowl which was positioned over a pan of simmering water. When the chocolate has melted, spoon some of it into the egg moulds, reserving enough to so that you can later seal the eggs (leave the bowl of chocolate over the pan of hot water, to keep it melted – turn the heat off though).
3. Tilt the mould so that the chocolate coats the inside of each egg half. I found it helpful to use an ice pack under the mould, to start cooling it quicker and helping it stick to the sides. Don't worry too much as when you put the coconut filling in, it will push some of the chocolate around to the sides.
4. Make the filling. In a food processor, process the desiccated coconut, liquid sweetener (agave nectar, in my case) and vanilla extract. You may need to scrape it down and process a few times. With the processor running, trickle in the oil. Turn the processor off and then separate about two thirds of the mixture out, into another bowl (this will be your 'egg white'). Turn the processor back on, and add a couple of drops of yellow food colouring until you have the desired colour.
5. Give the yellow coconut filling a stir, and then form into 6 balls and press one into each egg mould. Divide the white mixture into 6, and press over the yellow balls (my picture doesn't look too neat, I know! I hope you make a better job!), ensuring they are flattened enough to allow the more chocolate to top them.
6. When the eggs are filled, spoon the remaining chocolate over each, ensuring the eggs are completely sealed. Take the mould and place in the freezer for about 20-30 minutes, until the chocolate has fully hardened. Remove, and then press the chocolate eggs out of the mould.
There you go! Hope you have lots of fun making these sweet and yummy vegan Easter eggs! If you want to make 6 full eggs, rather than halves, double up the recipe, make 12 egg halves, and use a bit of extra, melted chocolate to stick the halves together when the eggs are set.