If you're looking for a healthy Easter egg for your kids - or indeed for yourself - then these healthy mango and coconut creme eggs are perfect. They're really delicious and are suitable for vegans.
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Is a healthy Creme Egg even possible?
They're free from refined sugar and dairy and while, to be honest, they don't taste like a Cadbury's Creme Egg they do taste pretty incredible.
My kids absolutely love these copycat creme eggs.
And I was happy for them to enjoy them knowing that the contained a lot less sugar than the shop-bought variety.
And at just 43 calories each they're a pretty healthy choice all round.
I was inspired to make these after my vegan Easter chocolates went down so well.
Uses for leftover coconut milk
This recipe uses a little coconut cream from the top of a tin of coconut milk. If you're not sure what to do with the rest of the tin here are some ideas:
- freeze it for a later date
- make coconut dal
- chia pudding with coconut milk is delicious
- cook coconut rice
- make this Caribbean-inspired coconut traybake
- coconut ice lollies are also a good use for coconut milk
More Easter recipes for kids
- Tropical Easter frozen yoghurt bites
- Apple and carrot hot cross buns
- Fruit and nut vegan Easter chocolates
- Mini Easter simnel cakes
- Healthier chocolate rice krispie nests
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You'll need:
- cacao/cocoa butter*
- cacao/cocoa powder*
- maple syrup - agave syrup can also be used
- vanilla extract
- coconut cream - the solid white part at the top of a can of coconut milk. If you live in a warm area chill your can of coconut milk for several hours before starting this recipe
- ripe mango or mango purée
How to make healthy creme eggs
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
NB: The quantities below are pretty tiny and make enough for ten eggs but it's very easy to scale up if you want to make more.
Although these creme eggs aren't difficult to make there are a few stages involved. You will also need to chill your eggs halfway through and at the end to allow the chocolate to set so be sure to add enough time.
Here's how to make them.
Have you chilled your coconut milk? If not stick it in the freezer for 30 minutes while you start the recipe.
For the chocolate
- Melt your cacao or cocoa butter in a bain marie (heatproof bowl over a small saucepan of boiling water) or in the microwave.
- Remove from the heat - taking care as the bowl will be extremely hot - and stir through the maple syrup and vanilla extract.
- Next add cocoa/cacao powder and stir that in too.
- Pour a little of the chocolate (reserving half of it for later) into each egg shape on your silicone mould. Tilt slightly to ensure the whole surface is covered. Place in the fridge and leave to chill for an hour.
For the filling
- Prepare the filling. Mix coconut cream (the white part from the top of a can of coconut milk) with a little maple syrup to sweeten it.
- If using fresh mango mash in a bowl until smooth.
- Check your remaining chocolate - if it has set reheat gently until it is liquid again.
- When the chocolate in the moulds has set remove from the fridge and add a little coconut cream and an even smaller amount of mango purée in the centre.
- Pour over the chocolate and return to the fridge for several hours to chill.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Mango and coconut vegan creme eggs
Equipment
- Easter egg silicone mould
Ingredients
For the chocolate coating
- 50 g cocoa/cacao butter
- 1 tablespoon cocoa/cacao powder or cocoa powder
- 1 tablespoon maple syrup use more if you want a sweeter chocolate
- ½ teaspoon vanilla extract
For the filling
- 1 tablespoon coconut cream the solid white part at the top of the tin - you can put the can in the fridge overnight to help it solidify if it's warm in your kitchen
- ½ teaspoon maple syrup
- 20 g ripe mango or mango purée
Instructions
- Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place 50g cocoa butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
- Allow the cocoa butter to melt and them remove from the heat.
- Carefully add 1 tablespoon maple syrup and ½ teaspoon vanilla extract and whisk in.
- Next pour in 1 heaped tablespoon cacao powder and whisk that in until smooth.
- Pour a little of this chocolate mixture into each egg shape on your mould. Take care not to overfill. Tilt slightly so that the chocolate coats the base of the egg. Place in the fridge for an hour to set. Reserve the remaining chocolate.
- Meanwhile prepare the filling. In a small bowl mix 1 tablespoon coconut cream and ½ teaspoon maple syrup together with a fork. Mash 20g ripe mango until you have a rough purée.
- Remove the mould from the fridge. Carefully spoon in a tiny amount of coconut mixture. Add an even smaller amount of mango purée to the centre.
- Pour over the remaining chocolate mixture. You may need to re-heat it slightly if it has set in the bowl.
- Return to the fridge for at least a couple of hours, or overnight and allow to set completely.
- Carefully remove from the moulds and store in an airtight container in the fridge for 2-3 days.
Notes
- Nutritional information is approximate and is intended as a guide.
- Store in the fridge.
Nutrition
Pin these vegan creme eggs for later
HAVE YOU TRIED THIS RECIPE?
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*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! Thanks for supporting Sneaky Veg. Read my full disclosure.
Do you like the gorgeous slate plate that I've used in the photos of these healthy Easter eggs? I was sent this to use in my food photos by Slate Plate. They're designed for cheese boards but can be used for displaying any food. They have little acrylic feet that protect your surfaces and are dishwasher friendly. They're based in the US but ship internationally. I was sent a slate plate to try out for free. All opinions are my own and I received no other payment for the post.
Nico @ yumsome
Wow, these look so more appetising than Creme Eggs (which I actually find gross and sickly!). I love the idea, and could definitely be persuaded to make them. So yum! xx
Mandy Mazliah
Thanks Nico - it's funny how many people have said to me that they find the real Creme Eggs too sickly since I published this!
The Peachicks Bakery
I am definitely going to have a go at these! Thanks for sharing x
Mandy Mazliah
I'd love to hear what you think Midge x
Kat (The Baking Explorer)
Wow these look so yummy and I love that they're healthier too!
Mandy Mazliah
Thanks Kat - they really are tasty!
Monika Dabrowski
This is SUCH a good idea, Mandy! I read your recipe with interest, I have never made my own chocolate and your instructions are so clear I think I might give it a go. I like the mould too:)
Mandy Mazliah
Thanks so much Monika. I made my own chocolate for the first time last month (check out my fruit and nut chocolates) and it was so much easier than I was expecting. Let me know how you get on x