Cadbury Creme Eggs are my absolute favourite! I would always get my creme eggs from Canada because the ones sold in the U.S. contain high fructose corn syrup. It’s been years since I’ve eaten hfcs. Getting a Cadbury Creme Egg McFlurry every year in Canada was amazing. I had my last one last year right before I found out I had Candida. Sadly, I’ll never be able to have one again. Unless I make my own flurry.
I did some searching on the internet and I found this vegan Cadbury Creme Egg recipe. I cannot eat this recipe since it is full of sugar. Ended up making 4 variations of this recipe. One mistake I did was use 100% pure powdered monk fruit. Normally when I use monk fruit, I use Lankto which is a monk fruit ethiroly blend. Pure monk fruit tastes disgusting. I do not recommend. The ones that came out good, were the ones made with Bocha Sweet. I’m sure the Lankto powdered monk fruit will work and taste really good too.
The original recipe uses brown rice syrup. Brown rice syrup is basically processed sugar. Same with agave. For the different batches I used raw honey and yacon syrup. Both of these are Candida friendly. I test tasted both of these with the Bocha Sweet and both taste really good. Honey gives you an actual white filling while the yacon is more brown and of course the vegan option.
You will need a silicone egg mold to make these. I used these.
Cadbury Creme Eggs
- 1 1/2 cups of sugar free chocolate chips (I used Lily’s Dark Chocolate Chips)
- 1 1/2 cups of powdered zero calorie sweetener (I used bocha sweet)
- 1-2 tablespoons of raw honey or yacon syrup (adjust sweetness to liking)
- 1 tablespoon of melted coconut oil
- 1 tablespoon + 1 teaspoon of non-dairy milk
- 1 teaspoon of vanilla extract
- few drops of natural yellow food colouring or 1/4 teaspoon of turmeric (optional-filling will just be all white/brown)
- Melt chocolate by using a double boiler method until it becomes glossy
- Spoon chocolate and spread it the mold. Make sure it’s not to thin otherwise the eggs won’t hold together
- Place the molds in the freezer for a few minutes to harden
- While the chocolate is hardening, mix all the other ingredients, except the turmeric, together.
- Take 1/3 of the mixture and add the food colouring or turmeric to it
- When the chocolate has hardened, take it out of the freezer and scoop in the white filling and a little bit of the yellow filling, followed by more white. Place back into the freezer for a few minutes
- Add layer of the melted chocolate to cover the filling and place back into the freezer until they are set.
- Once they have set, pop them out of the silicone mold.
You can store the creme eggs in either the fridge or freezer.
I’m so glad that I was able to adjust this recipe. Now I can eat creme eggs all year round!
If there’s a recipe you would like me to try to make candida friendly, let me know!