Relive the spring candy of your childhood by making your own homemade Creme Eggs — but without all the refined sugars and dairy. That’s right, we’re recreating this classic candy with an all-natural twist that’s perfect for Easter or Passover (although maybe not to replace the egg on the Passover seder plate!).
The novelty of the Creme Egg is, of course, the yellow “yolk” in the middle. But as a youngster, was anyone else secretly disappointed that the “yolk” tasted exactly the same as the rest of that overly sweet egg? We’ve taken it upon ourselves to spice up the recipe, literally. We use our Turmeric Elixir Blend to recreate that classic yellow center, while adding a gentle sweet heat to this chocolatey treat. Trust us, it’s been a long time since a candy got us this excited!
Pro Tip: This recipe makes about twice as much cashew cream as needed for the eggs, but making any less is difficult to blend. You can double the rest of the recipe (more eggs!) or store the extra cream in the fridge to use within 5 days. It makes a delicious alternative to whipped cream on fruit, pancakes and waffles, or can be added to smoothies to make them extra creamy!
- ½ cup (70 g) raw cashews
- 5 tablespoons (85 g) coconut butter
- ⅛ teaspoon JOYÀ Turmeric Elixir Blend (or turmeric powder)
- 2 tablespoons shredded coconut (unsweetened, fine) raw honey or other liquid sweetener, to taste*
- fine sea salt, small pinch
- Optional: ⅛ teaspoon pure vanilla extract or vanilla powder
- 125 g JOYÀ chocolate (or other chocolate of your choice**), chopped
*To keep recipe vegan, use maple syrup, agave or other vegan-friendly liquid sweetener
**To keep recipe paleo, make sure to use chocolate that is not sweetened with refined/cane sugar
Prepare the cashew cream
- In a bowl, combine cashews and 2 cups of room temperature water and soak for 2-4 hours. Drain and rinse well.
- In a blender jar, combine drained cashews, ¼ cup water and a tiny pinch of sea salt. Blend until very smooth and creamy, stopping to scrape down the sides of the jar as needed. Set aside.
Prepare the eggs
- Measure the coconut butter into a small microwavable bowl and heat just until softened, about 10 seconds.
- In a small bowl, combine 1 tablespoon of the coconut butter, 1 tablespoon of the cashew cream and the Turmeric Elixir Blend (or turmeric) and stir to combine. Add honey to taste (we used about ½ teaspoon). Transfer to the fridge to firm up slightly, 5 minutes.
- In a medium bowl, combine the shredded coconut, remaining coconut butter and ¼ cup (68 g) cashew cream and stir to combine. Add honey to taste (we used about 1 teaspoon). Transfer to the fridge to firm up slightly, 10 minutes.
- While the white mixture is chilling, divide the yellow “yolk” mixture into 6 x 1 teaspoon portions. Very lightly roll into balls and set back in the fridge.
- Divide white mixture into 6 x 1.5 tablespoon portions. Roll each portion into a ball and flatten it in your palm into a circle (not too thin, about 5 mm).
- Place a yellow “yolk” ball in the middle of each circle, wrap the yellow ball with the circle and lightly roll it into a ball again, forming each ball into an oval egg-like shape if desired. Transfer to the fridge while you prepare the chocolate.
- Melt the chocolate over a double boiler (alternatively, you can place the chocolate in a microwave-safe bowl and microwave in 15-second increments, stirring in between until fully melted and smooth).
- Line a small tray or flat plate with parchment paper. Using a fork or two spoons, dip each egg into the melted chocolate to coat, allow excess chocolate to drip off and transfer to the prepared tray. Transfer tray to the fridge to set for 10 minutes. If you have any leftover chocolate, you can add a drizzle on top of the shells to create a pattern. Otherwise leftover chocolate can be stored covered at room temperature for one month.
- Keep eggs stored in an airtight container in the fridge for up to 5 days — if they last that long!