I don't know about you guys, but I LOVE Easter Candy. Possibly more than candy for any other holiday. The problem is, with everything being so marshmallowy and fluffy, many of these store-bought candies contain gelatin or other animal products, which I generally try to avoid*, along with a bunch of other mystery chemicals. I can't claim that homemade candy is "healthier" in any way, but it's nice to know exactly what is going into your food, even when it's junk. If you're looking for a last minute treat to bring to an Easter gathering or for a super easy, super fun activity for the holiday, look no further! Today, Bits and Bobs Craft Club brings you, "How to Make (Vegan) Cadbury-Style Creme Eggs!
Gather your ingredients:
Time to combine! Wrap the white around the yolk until it is hidden, then roll between your palms to form an egg shape. Repeat!
You will find that, as the dough starts warming up, your hands will get very sticky and the dough becomes difficult to handle. Just rinse your hands in cold water and you can dive back in.
Once all of the whites/yolks have been combined, stick them in the freezer to set for at least 25 minutes. If they are too soft when you start dipping in chocolate, they will easily fall apart.
In the microwave: Set the microwave to 50% and cook for about 3 minutes. Stop every 30 seconds or so to stir. When the chocolate is completely melted, pull from the microwave and stir in the 1/2 tablespoon of coconut oil. This thins the chocolate just slightly, making it a better consistency for dipping.
On the stove: Heat water in a double boiler until it just reaches a simmer. Place the chocolate bowl so that it is just above, not sitting, in the water. Let the chocolate begin to melt, then stir slowly and continuously until melted. Stir in the coconut oil.
If you don't have a double boiler, it's easy to get a makeshift one going with one medium sized pot and another that is slightly smaller.
Once the chocolate has melted and the eggs have set, you can start dipping!
Place the freshly-dipped eggs on parchment paper and transfer to the freezer, where you should leave them be for at least 25 minutes.
Ta-da! You just made relatively egg-shaped morsels of sweetness! The eggs below were cut open straight from the freezer. When at room temperature, the filling will be a bit more melty and yolky. However, It will not be as thin and liquidly as a real Cadbury Creme egg.
Some of the yolks didn't stand out as much as I would have wanted this time. I'll add a drop of red food coloring to the yolk of the next batch to create more of an orangey color.
I always found the original Creme Eggs to be a bit too sweet and had trouble finishing them in one go. I have no problem eating a ton of the homemade version.... which I'll go ahead and say is a good thing for now!
Warning: These tend to get a bit melty, to it's best to keep them in the freezer until ready to serve.
This past Christmas I discovered candy foil, which makes me feel extra-fancy....
I love knockoff candies, so you'll be seeing a lot more like this from Bits and Bobs Craft Club.
Happy Easter everybody! Enjoy your sugar rush.
*Disclaimer: I am not vegan. I have been meat-free since 2006 and over the past few years have become more serious about being a "better vegetarian," i.e. Limiting dairy, choosing man-made products instead of leather, and so forth. There are tons of incredibly talented vegan chefs out there who may have better methods of how to veganize conventional foods. If you're one of those people, please chime in on the comments and let me know what's up!