Recipe of the day- Giant Creme Egg

The creme egg hype usually starts well before Easter is even visible on the calendar so this giant vegan creme egg from @addictedtodates is the perfect Easter bake! This simple recipe uses just 5 ingredients and is a super fun craft activity for the whole family. It’s the perfect size for sharing (or not).

  • Silicone Mould Half Egg

  • 170 g vegan chocolate
  • 400 ml full-fat coconut milk or store bought sweetened condensed coconut milk – see notes
  • 70 g superfine sugar (caster sugar) or store bought sweetened condensed coconut milk – see notes
  • ½ tsp vanilla extract or store bought sweetened condensed coconut milk – see notes
  • 1 zested lemon optional
  • ½ tsp ground turmeric



Sweetened condensed coconut milk (Can be substituted for store bought ready made sweetened condensed coconut milk (320g can)
  • To make the filling, start by making the sweetened condensed coconut milk. 
  • Add the coconut milk to a saucepan and bring to a boil, whisking continuously. 
  • Bring the heat down to a medium simmer.
  •  Add the caster sugar and whisk well. 
  • Allow the mixture to simmer for about 45 minutes until it has been reduced by half. Whisk in the vanilla extract and remove the pan from the heat.
  • Allow to cool to room temperature before use, or make ahead of time and store in the fridge.
Chocolate Shell
  • Add ¾ of the chocolate to a heat-resistant bowl and gently melt over a double boiler. 
  • Once melted, remove the chocolate from the heat and stir in the remaining chocolate. Continue to stir until all of the chocolate has melted.
  • Use a pastry brush to coat the silicone molds (2 molds to make one full-sized egg) with one layer of chocolate.
  •  Freeze for 10 minutes to set.
  •  Repeat this process until you have 3-4 layers of chocolate making a thick shell of chocolate.
  • Separate out 4 tablespoons of the condensed coconut milk and mix with the lemon zest if using, and the ground turmeric to create the “yolk”.
  • Spoon half of the plain condensed sweetened coconut milk into each chocolate eggshell. Divide the yellow “yolk” filling between the eggshells, placing it into the center. Place back in the freezer to set for one hour.
  • Gently remove the creme eggs from the silicone molds.
  • To make a full easter egg, gently heat the rim of the chocolate shells with a hot knife and carefully stick two half eggs together. Use additional melted chocolate to smooth over the edges and fill in any gaps.
  • Place the eggs back in the freezer for 10 minutes before serving.
  • Alternatively, you can create “half eggs” by pouring a thick layer of melted chocolate over the creme fillings. This works best if you sit the chocolate shells back into the silicone mold for support.
  • Place the half eggs back into the freezer for 30 minutes to set before serving.