I am so excited to share these yummy homemade Cadbury eggs with you! I’ve been experimenting with these eggs all month and finally have a version that is website worthy and that we love.
Cadbury eggs are my #1 favorite Easter treat. Just like the shamrock shake, I’d eat one Cadbury egg a year. Actually Zach would buy me one a year and hide it somewhere for me to find. It’s been a tradition that we’ve been doing ever since we’ve been dating. I’ve found Cadbury eggs in the medicine cabinet, in my purse, in my yoga bag, in the mailbox, and all sorts of fun places over the years. Oh and a word of advice: Do not hide a Cadbury egg in a car, especially on a warm spring day. Bad idea.
Since we don’t eat sugar anymore, I don’t even think I could stomach a real Cadbury egg. Either that or I’d be bouncing off the walls for 2 days straight. Probably not a great idea either.
But I didn’t want to break our Cadbury egg tradition, so all month, Zach and I were on a mission to create our own homemade Cadbury eggs.
These are super easy to make and have REAL ingredients unlike the kind that you get in the stores. Yellow dye, artificial flavorings, chemical ingredients? Ummm, no, thank you.
I’m in no way going to say these are healthy Cadbury eggs, but they are a heck of a lot better for you than the original version.
If you love your Cadbury eggs and want a special treat without consuming weirdo ingredients, give these a try – they are so good!
Also, if you have an egg allergy or are vegan, look to the very bottom of the page for an egg-free option. Also, be sure to check out the step by step picture instructions below.
Homemade Cadbury Eggs
Makes 6-8 eggs
½ cup all natural dark chocolate chips or chocolate pieces (this is a wonderful dairy, soy, gluten, and nut free chocolate chip, but feel free to use whatever type of chocolate that you like and works for you)
1 ½ teaspoon coconut oil
1 egg white (see an egg free filling option at the bottom of this page if you cannot eat eggs!)
¼ cup pure honey or other sweetener of choice
2 teaspoons pure vanilla extract
pinch of sea salt
egg mold (you can get these at craft stores, party stores, kitchen stores, online, etc.)
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 CREME FILLING OPTION:
2 teaspoon pure vanilla extract
2-3 tablespoons maple syrup, honey or sweetener of choice
pinch of sea salt
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.