Homemade Cadbury Eggs

By mdancause

Ingredients

• Filling:
• 1/2 cup all natural dark chocolate chips or chocolate pieces
• 1 1/2 tsp coconut oil
• 1 egg white (see an egg free filling option at the bottom of this page if you cannot eat eggs!)
• 1/4 cup pure honey
• 2 tsp pure vanilla extract
• pinch of sea salt
• egg mold (you can get these at craft stores, party stores, kitchen stores, online, etc.)
• EGG FREE CREME FILLING OPTION:
• 1 can full-fat coconut milk, refrigerated for at least 8 hours (or you can use about 2/3 cup pure coconut cream)
• 2 tsp vanilla
• 2-3 T maple syrup, honey or sweetener of choice
• 1 T arrowroot powder (optional, but it makes the creme a bit thicker and gives it a nice consistency)
• pinch of sea salt

Details

Servings 6
Adapted from primallyinspired.com

Preparation

Step 1

DIRECTIONS:

Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla extract and the pinch of sea salt. Stir until combined.

Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Set aside.

In a double boiler, melt the chocolate and coconut oil until chocolate is melted and smooth. If you don’t have a double boiler, use a large skillet filled with water. Place a smaller pot in the water and melt your chocolate/coconut oil in the smaller pot.

Using a small spoon, spoon your chocolate in the egg mold. Using the spoon, “paint” up the sides of the mold. Once all the eggs are covered in chocolate, stick the mold in the freezer for 5 minutes. Take it back out and “paint” the mold again with the chocolate. Stick in the freezer for another 5 minutes.

Take it back out and fill the chocolates with the egg white/honey mixture. If you have leftover chocolate, drizzle some around all the edges of the chocolate eggs so they will mold together easier. Fold the molds together and place in the freezer for at least an hour. Undo the molds and enjoy your homemade eggs!

Store these in the freezer or fridge. Even if you store them in the freezer, the insides will stay soft and creamy!


Egg-free Filling:

If you are using a can of coconut milk, get just the cream out. It’s easiest to do this with a refrigerated can of coconut milk. The cream rises to the top and and the water easily separates when it has been in the fridge overnight. We won’t need the leftover coconut water so you can save it for drinking, to put in smoothies, etc.

Whip the coconut cream until peaks form. This can take 5-10 minutes. Once whipped, add in your vanilla, sweetener, arrowroot (if you are using it), and pinch of sea salt. Refrigerate until ready to use.

The egg free filling recipe makes way more than you need for 6-8 eggs. You can either make more chocolate eggs or save the filling for other yummy things like coffee/tea creamer, dip for fruit, sandwich it in between 2 cookies, put it on a sweet potato, etc. It’s yummy stuff so I think you’ll figure it out Just be sure to refrigerate any leftovers.