So here is the where the post originally headed:

These Cadbury Creme Eggs really turned out beautifully. If only things taste as good as they look.  Kinda like my Lucky Charms. I just loved their look but truth be told, there really is no turn-on for tons of powdered sugar. Same with these eggs. They just did not taste good. At all. I tried to create a recipe and failed twice and then I veganified this recipe {which yielded these pictures} but 3 cups of powdered sugar in a recipe = unedible, in my opinion.

But I didn’t want to give up. It’s Easter, for God’s sake! Cadbury Eggs are a must, so I set out to make a raw version that was not only edible, but also didn’t leave a horrible aftertaste in your mouth. Oh, and were actually something that you would want to eat. Though they are definitely not as pretty, they are definitely healthy. Now that is something you could never say about Creme Eggs until now!

Raw Cadbury Creme Eggs Recipe

Makes 3-4 eggs {depending on egg mold or preference}

Gluten, egg, soy, refined sugar, and dairy free/Raw

INGREDIENTS:

  • 1/2 c. cashews {or macadamia nuts would work better for color!}
  • 1/2 c. oats
  • 2 dates, chopped
  • 2 Tbs pure maple syrup or agave
  • 1 Tb coconut oil, solid
  • Raw chocolate {recipes below}
  • 1/2 tsp turmeric {for yellow coloring}
  • Chocolate egg mold {optional} OR toothpicks {for dipping}

DIRECTIONS:

  1. Place cashews and oats in a blender and grind until smooth. Add coconut oil, syrup, and dates. Blend until smooth and a thick paste forms. If it is too sticky, always add a 1 tsp of oat “flour” until you are able to handle with your hands.
  2. Seperate into 2 sections {you will want it to be a 3:1 split}. The smaller section will have the turmeric added to it for the “yolk.” Mix until completely colored.
  3. Roll yolks into a ball and flatten out the whites.

4.   Place the yolk on top of the white and roll the white around the yolk. Shape into an egg shape {if you are using an egg mold, make sure that it is small enough to fit into the mold. Or if you are dipping them, shape them any size}:

For Raw Chocolate:

  • 1/3 c. coconut oil, melted
  • 1/2 c. raw cacao powder
  • 2 Tbs maple syrup or agave

DIRECTIONS:

  1. Blend in a blender until smooth.

Coat your mold with chocolate if using. Place egg into the mold, close with other side and freeze for 10 minutes. *Or* place a toothpick into the bottom and dip into bowl of chocolate. See the directions from here to get an idea what the process would look like}. Allow to set on wax paper.  Freeze 10 minutes.

Here’s to a gluten, soy, egg, refined sugar, and dairy free Easter!

Namastasty.