Cadbury Creme Eggs 

I was obsessed with these and it didn’t even have to be Easter. The chocolate shell with that creamy ridiculously sweet center….ugh. So for this Easter, I took the challenge to make these crème eggs fit with our way of eating!

These came out so well! They not only look like the Cadbury crème eggs that I remembered as a kid, but they are rich and super satisfying as a treat! (or as a post workout treat) They are pretty simple to make and most of the time, you’re just waiting for the mixtures to chill in the fridge. Hope you enjoy them as much as we did! 

Makes about 8-10 single bite pieces

Ingredients:

• ¼ cup raw cashew butter (room temperature)
• ¼ cup raw coconut butter (room temperature)
• 2 tbsp raw honey (or maple syrup)
• pinch of sea salt
• ¼ tsp turmeric
• 1 cup of 85% dark chocolate
• Maldon flaked smoked sea salt (or any sea salt) 

Directions:

1. Combine cashew butter, coconut butter, honey and a little pinch of sea salt in a bowl and mix well.

2. Take 2 tablespoons of the mixture and put into a smaller bowl and add the turmeric. Stir together to create that yellow yolk filling.

3. Place both bowls in the refrigerator to chill for about 10 minutes or until the mixture is firm enough to handle with your hands

*If you chill it for too long where it’s too firm to work with, leave it on the counter for 5-10 minutes to thaw out so you can work with it*

4. Take 1 tablespoon of the white filling and roll into a ball with your hands and then flatten it out into disc form.

5. Take ½ teaspoon of the yellow mixture and roll into a ball and place it into the center of the white disc.

6. Gently fold the white disc over the yellow filling and remold into a ball shape.

7. Repeat with the remaining mixtures and then place back into the refrigerator for about 5-10 minutes.

8. For the finishing touch, melt dark chocolate over a double boiler

9. Coat each egg with chocolate

*I did two coatings to create a smooth chocolate shell. After the first coating, I placed the eggs back into the refrigerator to chill. And then coated them again!*

10. Finish each egg off with sea salt and place back in the fridge.

11. You can enjoy these right out of the fridge or at room temperature! They are surprisingly rich and extremely satisfying!

*I made these again, but decided to make a chocolate filling with a salted caramel center. I omitted the turmeric and added raw cocoa powder (to taste) and a pinch of ground vanilla beans. I did everything else the same!*