Raw Cadbury Eggs

Cadbury eggs are an Easter candy classic, and they were always just something I ate when I was little.  I have to admit, they weren't my favorite. I preferred the peanut butter and raspberry cream filled eggs to the overly sweet Cadbury.  Funny that even as a child that loved sugary things I thought that.  But I got to thinking, if I made a raw version I might like them better.

So that was my project on Friday.  Kind of a random decision, I was thinking about them while I was out running for some reason then decided that I needed to make them.  I was determined to make them later that day after work.  I find making raw food relaxing and there is nothing I would rather be doing most evenings.

I free styled these since I don't own any Easter egg molds (but that's ok, I am sure most of you don't either and I want you to be able to make them easily too) but I think they turned out pretty cute despite not looking like the originals.  I used a simple coconut butter base because I did not want to mess with complicated ingredients or young coconut meat, so they are not as runny as the original.  But if you let them sit out at room temperature for a quite a while at a warmer temperature they become pretty soft (but even if you don't and they are firm in the middle they are still delicious and less messy).  I have to say, these are the most delicious Cadbury Eggs I have ever eaten!  Even if they are a knock off.  My Mother who hates Cadbury Eggs was willing to try one and loved it and my boyfriend Eric loved them as well (big surprise since he is obsessed with anything involving chocolate).  If you enjoy play dough at all you will enjoy my method of making them.  Don't worry, they don't have to be perfect, what matters is the delicious end product!

Raw Cadbury Eggs 
Makes 12

Filling:
1 1/2 cups raw coconut butter (not oil) warmed to liquid
1/3 cup raw coconut nectar, or maple syrup
2 tsp pure vanilla extract
2/3 cup plus 2 Tbsp filtered water
a pinch sea salt

1/2 tsp turmeric

1 1/2 cups raw dark chocolate chunks, or chopped raw dark chocolate

Note: all ingredients in this recipe must be at room temperature or warmer or when you mix them together they will clump up.  Whisk together all ingredients until well combined, then remove 2/3 cup of it and whisk in 1/2 tsp turmeric.  Pipe into mounded tsp (so about 2 tsp total) onto a foil lined tray.  Place in the freezer for about 2-3 minutes to allow to firm up enough to shape with your hands.  Gently shape into balls.

Spoon some of the white mixture by the Tbsp onto the same tray so that you have enough for the yolks you made.  Place the shaped yolks on top of the white mixtures you placed on the tray and place in the freezer for a few minutes.

Remove and spoon enough of the white mixture over each yolk to cover it (about 1 mounded Tbsp).

Use an offset spatula to spread it over the yolk to cover it completely.  Place back in the freezer a few minutes, then carefully use your hands to shape into eggs (if they are too sticky they are not ready to shape and they need a few more minutes).

Place in the freezer for 30 minutes at least to harden.  Meanwhile, melt the dark chocolate in a bowl (I like to place mine in the dehydrator until it melts).  Set the bowl next to the tray of eggs.  Dip each one into the chocolate and place back on the tray (I use a fork and set the chocolate on it before dipping).  Place the tray of chocolates back in the freezer once they are all dipped for a few minutes to set the chocolate. Place the remaining melted chocolate in a ziplock bag with the tip cut off and drizzle over the eggs.  Once the chocolate has set they are ready to serve!  These are best at room temperature if allowed to set out an hour before serving (so the filling is soft). Store extra in the fridge.

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

16 Comments
  1. April 13, 2014 at 18:58
    Reply

    When I saw this Picture on Facebook I so had to Pin this recipe so that I could make them.<br /><br />The only thing that I need to buy is the cacao powder. Thank you so much!!

    • April 14, 2014 at 04:11
      Reply

      Awesome :)! So happy you are going to try them out! You are so welcome :)!

  2. Heather
    April 13, 2014 at 23:44
    Reply

    These look awesome. I am definitely going to try them. One question though- when you remove 2/3 cup of it do you add the turmeric to the 2/3 cup or the rest that is left over? Thanks!

    • April 14, 2014 at 04:12
      Reply

      The stuff you remove, the yolks are smaller than the whites.

  3. April 14, 2014 at 08:51
    Reply

    I don't like Cadbury's eggs either, but these look delicious.

    • April 15, 2014 at 03:30
      Reply

      Thank you :)! These are way better than the traditional, I bet you would like them too ;)!

  4. Anonymous
    April 15, 2014 at 08:04
    Reply

    my friend debs and I were just saying we need to try and make some raw choc eggs for easter and look what appears on my facebook feed! Amy you are so creative! I love trying to make raw versions of everything too! :) totally making these! and I will post to your page and show you when I do! Thank you again for always being so inspiring!! :) love cass

    • April 15, 2014 at 23:44
      Reply

      Yay :)! I am happy I made something you were looking for a healthy version of! I will look forward to your results, enjoy!

  5. Anonymous
    April 24, 2014 at 02:54
    Reply

    Hey, <br />Me and my friend were making this recipe, but once we started mixing the filling (yolk) mixture is was just a liquid. It wasn't thick like play doh. Our measurements were correct. Please help us identify what went wrong, thanks so much!! <br />P.s<br />The raw chocolate turned out amazing!

    • April 24, 2014 at 12:45
      Reply

      Hmm, mine was very firm. Did you use coconut oil instead of butter? That would cause it to be runny.

    • Anonymous
      April 24, 2014 at 13:58
      Reply

      No we use coconut butter.

    • April 24, 2014 at 21:52
      Reply

      I am not sure why it was liquidy then. Maybe the type of butter you used, or it was too warm? Mine was never runny except before the water was added to it. Normally when you add water to coconut butter it clumps up a bit. Next time try chilling it a little if it is too warm before piping it (if that was the problem). Otherwise I don't know what to tell you.

  6. Bryan
    April 2, 2015 at 22:35
    Reply

    Hi Amy, Is there a chocolate that Whole Foods carries that you can recommend. All I found that was raw were cacao beans, and I don't think that is it. I found vegan carob chips, but not chunks of chocolate. And for some reason if they only have vegan milk chocolate, would it be good to use milk or bad consistency wise, ect. Thank you, Bryan

    • April 2, 2015 at 23:36
      Reply

      I do not shop at Whole Foods very often, and I have never bought chocolate there (since I always make my own)but I have seen a raw cacao powder there that is the same brand I buy on Vitacost by Navitas Naturals. As far as the chocolate goes, I would look for a brand that is vegan (so contains no dairy), and as few ingredients as possible. I always buy dark chocolate, I find that it usually has fewer ingredients and less sugar.

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