These Paleo Chocolate Creme Eggs are a perfect example of delicious treats that fit into a number of diets. They're Paleo-friendly, gluten-free, dairy-free, and nut-free with no refined sugar. Woo hoo for Paleo Chocolate Creme Eggs!
Iconic Easter Treats
Every holiday has it's own treats or foods associated with it, which is the best part of holidays, am I right?! For Easter, the Cadbury Creme Egg is one of those treats that is quintessential to the holiday.
If the Easter Bunny didn't leave some of these in your basket when you were a kid, oh man... Disappointment city.
I ate these chocolatey sweet cream-filled eggs like they were going out of style. We didn't celebrate Easter growing up, but that didn't stop me!
Luckily for me (and my kids) my husband celebrates as do all my brothers-in-law so, by association, now so do I.
And, let's be honest, I'm only in it for the chocolate creme eggs.
Making Paleo Chocolate Creme Eggs
These chocolate creme eggs are very easy to put together and are no bake. You will need some type of silicone mold for your eggs.
Last year, when I first made these, I used what I had which was a square-shaped mold. And, you know what?! They still tasted damn good!
Having them in the shape of eggs will give you slightly less FOMO though, while all the kiddies are chowing down on their egg-shaped chocolates.
How to Make these Chocolate Creme Eggs
Get ready to make some yumminess! First step is to prepare the filling.
The creme filling needs to be refrigerated for a bit to set up and while that's going on, melt your chocolate and coconut oil. This becomes the shell of your eggs, obviously.
Be sure to use chocolate such as Enjoy Life brand to keep these dairy-free. Swirl it around the cavities of the mold, place a ball of the filling inside, then cover with more chocolate.
That's it! You're done. Let them harden in the fridge for a bit, then time to dig in to your first ever paleo chocolate creme egg. Enjoy!
Looking for more Paleo recipes? Give these a try:
- Egg-shaped silicone mold
- 9 ounces dairy-free dark chocolate chips
- 1 teaspoon coconut oil
- Place the maple sugar and arrowroot starch in a food processor or blender and blend until a powdery texture forms, (this takes about 2 mins) then set aside. Using a stand mixer with the paddle attachment, blend ghee with honey, vanilla and salt in a large bowl until very smooth. Blend in the sugar/starch mixture until smooth, then place in the refrigerator or freezer to set for about 20-30 minutes
Prepare the Chocolate Coating:
- In a microwave safe bowl, melt the chocolate chips and coconut oil on high heat, removing to stir every 30 seconds until melted and smooth
Assemble Creme Eggs:
- Use a spoon to swirl about ½ teaspoon of the melted chocolate mixture all around each cavity of your egg molds to completely coat bottom and sides. Place in freezer until set, about 5 mins. Once the chocolate is set, spoon about 1½ teaspoons of the prepared filling and roll into an egg shape, placing it over the chocolate in each cavity of your egg mold. When all cavities are filled, spoon remaining melted chocolate over the filling for each egg. Return to the freezer to set, about 15 minutes. Once set, your creme eggs should be stored in the refrigerator to avoid any melting. Prior to serving, you can let them sit out a bit so the chocolate softens a little
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