These beauties are from a post I made a decade ago when I ventured to make my first vegan creme eggs! There are so many amazing options on the market now but back in 2009.. not so much. Still, it is super fun to make your own and play with it to get it just how you want it. Have fun!!
It took some time but most of it is waiting for things to chill long enough to handle them. They don't look like the Cadbury variety.. or like eggs really, but if you have better rolling and dipping skills than I (not difficult) then you could make yours more egg like. They are delicious with a hint of orange in the center for added interest and agave nectar in place of high fructose corn syrup. They are in no way good for you, at all, even slightly, remotely. These are balls of gooey powdered sugary goodness dipped in sinful chocolate.. that is why they are delicious! Healthy vegans beware, this is decadent!
vegan dark chocolate creme eggs
1/2 cup agave nectar
1/4 cup Earth Balance margarine
1 teaspoon pure vanilla
1/2 teaspoon sea salt
3 cups powdered sugar, sifted
1/2 tsp turmeric
1/4 tsp pure orange extract
1 (12 ounce) bag dark chocolate chips
2 teaspoons vegetable shortening
Combine the agave nectar, margarine, vanilla and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, a half cup at at time and mix by hand after each addition or be super careful with your mixer (think face full of powdered sugar). Mix until creamy.
Remove ~1/3 of the sugar mixture and add the turmeric and orange extract in a small bowl and mix well. Cover both mixtures and chill for at least 2 hours.
Here is where the magic starts to happen. Take the firm chilled batter and roll a small, marble size from the orange filling. If they are too sticky pop them back in the freezer for a few minutes, this applies to any step along the way. Sometimes even half way through a step they start to get sticky so just pop them in, have a cup of tea and then get back to work. :c)
Roll out slightly larger balls of the white filling and flatten into pancakes. Cool for ~15 minutes to firm up again.
Wrap the white pancake around the orange. Form into egg shapes and put on parchment paper.
Chill for at least 4 hours for them to set. I kept them like this in the freezer overnight.
Combine the chocolate chips and shortening in a double boiler or melt in the micro in 30 second spurts, mixing until smooth and melted. Take each frozen egg filling and dip into the melted chocolate mixture and return to baking sheet. I did this by dropping the frozen centers into the melted chocolate and quickly scooping them out with my spoon and then dropping them down on the parchment. Repeat and chill again for for ~30 minutes. Repeat the dipping process, chill again and enjoy! These taste great frozen or chilled in the fridge. I hesitate to keep them at room temp just so they don't get too melty but that could work, too.
You are going to love these, just don't eat them all at once ;c) No matter how much you want to! Belly ache!