top of page

Vegan Cream Eggs!! Say whaaat?

This is not an April Fools' joke!

Okay, you already know that I'm not going to eat any Mini Eggs this season (talk about torture), but I never said anything about all of the other amazing Easter treats!




I stumbled across Victoria Hoff's recipe for these delicious Easter babies and knew I had to make them immediately.

They are one of my mom's most favourite treats and since she's been rocking the plant-based lifestyle with me, I wanted to make them for her!


Homemade, Always

By no means are these healthy, but they are friggen' delicious! Making them homemade is also super beneficial because you know exactly what is in them! These were actually very easy and had surprisingly few ingredients!

I've linked the original recipe here, but I'll post it below for you anyways!



  • 1/2 cup corn syrup or agave nectar

  • 1/4 cup vegan butter

  • 3 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon salt (do not omit)

  • Yellow and red food coloring

  • Vegan chocolate chips

  • 1 tablespoon coconut oil



1) Cream together the corn syrup and butter until light and fluffy with an electric beater. Add the powdered sugar, scraping the sides of the bowl with a rubber spatula, a little at a time until completely incorporated. Mix in the vanilla extract and salt. The texture should be as thick as possible while still being slightly pourable, like the middle ground between batter and dough. Separate into two containers, and in one, add a few drops yellow food colouring and just one drop red. Place both containers in the freezer for about 20 minutes.

2) Grease a mini muffin pan and spoon a heaping spoonful of the white “dough” into as many cups as possible. Add a a smaller spoonful (the “yolk”) of the yellow “dough” on top of each. Cover with plastic wrap and let firm up in the freezer for another 30 minutes.

3) Meanwhile, heat the chocolate (about a 24-ounce bag should do) in a microwave safe bowl with the coconut oil in 10-second intervals, stirring in between each until chocolate is finally melted.

4) Once the “dough” in the muffin pan is firm, remove it from the freezer and prepare a large sheet of waxed paper near the bowl of melted chocolate. Remove an “egg” from the pan, and form it into an egg shape before quickly dipping it in the chocolate and placing it on the wax paper. Repeat with each egg. You may need to do it in small intervals as the dough starts to warm up and becomes stick again (if this happens, but the pan back in the freezer for a couple of minutes). Make sure the chocolate coating is thick enough that the filling won’t ooze through once at room temperature- you may need to dip a couple of times even after the chocolate has hardened for this reason. You can also add fun designs with a toothpick while the chocolate is still slightly soft.


Hoppy Easter, friends!

-Kaits xox

bottom of page