Chocolate Cream Candy, Like Cadbury- only better, cuz…VEGAN!)
Jump to RecipeSo, the Chocolate Cream Candy Creation, because if you are anything like our Hamptons Vegan family, one of your all-time favorite parts of Spring and the Easter Season revolves around the availability of those once-a-year offerings of THE CADBURY EGG.
Still not sure why the Cadbury people only offer this beloved confection for such a short time each year. Because surely they could sell this, and make a bigger profit, all year long!
But perhaps they’re familiar with the saying, absence makes the heart grow fonder. Do they want us to want it more than the other candies that sit on the shelves, every day of the year? Why, Cadbury, why?
Well, whatever the reason, Cadbury eggs are off the list all day, every day for vegans. (Cue the tiny violins).
But Wait!
For all you Cadbury-craving-vegans, we have the solution! And bonus- you can have them any stinkin’ time of the year.
We bring to you the Chocolate Cream Candy Creation!
These faux Cadbury eggs are also simple to make! Just a few basic ingredients, and a little freezer time for ease in handling, is all it takes! You’ll be happily experiencing the joy of that egg-shaped chocolate with the creamy yolk-like center in no time at all.
To mold or not to mold
(or mould for the British readers)
Our recipe will give you a great-tasting Cadbury-Esque candy to be proud of, and we’re fine with them in the mounded shape they take after the chocolate hardens on the parchment paper. But if you also want the actual egg shape for your Chocolate Cream Candy Creation, you could just coat the inside of an egg-shaped mold with chocolate, drop the pre-made cream filling inside, and lastly, “glue” the sides together with melted chocolate to seal.
That’s if you want to go above and beyond in your recreation. And here’s a link to a mold that should work, if you have a little more patience than we do!
So if you like Cadbury eggs as much as we do, we hope you’ll try this recipe! And the Easter Bunny would surely approve of this dairy-free version! But remember, you can have them any time of year now! So, sorry, Easter Bunny, we don’t need your approval anymore. 🙂
One more thing
If you want some other great recipes that bring the Spring, try our Scrumptious Strawberry Pie
Or our Posh Pesto Sauce!
© thehamptonsvegan 2017-2025 all rights reserved
Chocolate Cream Candy Creation!
Ingredients
Method
- 1.) In a large bowl, cream together the light corn syrup, vegan butter, vanilla, and salt. 2.) Stir in the sifted confectioner's sugar, one cup at a time, stirring until mixed together well. 3.) Remove about 1/3 cup of mix and place in a small bowl. Add food color or turmeric and mix well. Cover both bowls of filling, separately, and freeze for about 30 minutes. 4.) Remove yellow filling after 30 minutes and chop in half and then keep chopping halves in half until you have 20 small pieces of yellow filling roughly the same size. Roll quickly into balls and place on wax or parchment paper and re-chill in the freezer. (If it's hot in your kitchen, you may have to rechill more often as this is a very sticky dough at room temperature.) 5.) After about 20 more minutes of chill time, remove the white filling and chop it into evenly sized pieces to make 20 pieces. Flatten each piece into a roundish disc shape. (Once again, if the room temp is too warm you may need to rechill to make it easier to work with) 6.) Remove yellow balls from the freezer and place one in the center of each white disc. Wrap the white filling around the yellow to fully cover and then roll and work into an egg shape. Try not to hold it for long as the heat from your hand will warm it and may result in more freezer time needed. Next, chill your 20 egg-shaped dough pieces one last time. 7.) While chilling the dough, place the chocolate chips and shortening in a heatproof bowl and place on top of a pan of simmering water in a double boiler manner, stirring gently while melting together OR place ingredients in a microwave-safe bowl and microwave every 30 seconds up to 2 minutes total to melt together. Stir after every 30 seconds. 8.) When the chocolate mix is ready, remove 7 dough shapes from the freezer and dunk each into chocolate with two spoons. Work as quickly as possible before the shapes begin to melt. When coated, place on parchment or wax paper to set and harden. Then remove the next 7 dough shapes and repeat the process. Remove the last 6 dough balls and repeat the process. When all are done, place in fridge or freezer to set up well, then eat, serve, or wrap in cellophane to give as gifts! (If mailing, make sure the temperature will be under 70 degrees Fahrenheit or candies will melt.)
