Vegan Chocolate and Cashew Cream Cups (Cadbury Creme Egg Inspired)
April 11, 2017
Forget chocolate Easter bunnies, Cadbury Creme Eggs are the real Easter MVP! Creme eggs have always been my favorite Easter sweet, but unfortunately the store-bought kind are far from plant-based. So I decided to whip up some healthier, homemade Creme Egg flavor inspired chocolate treats this Easter season.
This was my first time attempting these Vegan Chocolate and Cashew Cream Cups, and let me tell you, they did not disappoint. I planned on saving them in the freezer to actually have on Easter, but they barely lasted two days.
As a long time Creme Egg consumer, I have to say these tasted so much better! You get all the creamy, chocolatey goodness but without the sickeningly sweet and artificial taste.
I added a little bit of beet root powder, turmeric and matcha to my cashew cream filling for some color and an extra layer of flavor. These additions are totally optional. And I made cups rather than eggs simply because it was easier, but if you have the time and patience you can shape them into eggs instead!
Ingredients:
Chocolate
- ½ cup coconut oil
- ½ cup maple syrup
- ¼ cup raw organic cocoa butter wafers
- 1 tsp. pure vanilla extract
- ¾ cup organic cacao powder
- ⅛-¼ tsp. sea salt
Cashew Cream
- 1 cup raw cashews, soaked and drained
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup water, room temperature
- 1 Tbsp. coconut butter, melted
- 2 tsp. fresh squeezed lemon juice
- ¾ tsp. pure vanilla extract
- ⅛ tsp. sea salt
- ½ tsp. matcha powder, optional
- ¼ tsp. turmeric powder, optional
- ¼ tsp. beet root powder, optional
Toppings
- Chopped unsweetened coconut flakes
- Chopped almonds
- Chopped pistachios
- Chia seeds
- Freeze dried raspberries
- Freeze dried bananas
- Dried lavender
- Dried rose petals
Directions:
Line a 12-cup muffin/cupcake pan with paper baking cups.
For the Chocolate
- Start by making the chocolate using the double boiler method.
- Fill a pot halfway with warm water and bring to a simmer on the stove. Set a heatproof bowl over the pot and add the cocoa butter wafers, coconut oil, maple syrup and vanilla extract. Stir until fully melted and combined.
- Slowly whisk in the cacao powder and sea salt.
- Once fully mixed, pour about 1½ Tbsp. of the chocolate into each baking cup. Place in the freezer to set while preparing the cashew cream, at least 20 minutes.
For the Cashew Cream
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the melted coconut oil, maple syrup, water, melted coconut butter, lemon juice, vanilla extract and sea salt and blend until smooth and creamy.
- Take the pan out of the freezer after allowing the chocolate to set, and pour about ¼ of the cashew cream into three of the baking cups.
- Evenly divide the remaining cashew cream into three bowls. Whisk the matcha powder into the first bowl, the turmeric powder into the second bowl and the beet root powder into the last bowl.
- Pour the matcha cashew cream into three of the baking cups, the turmeric cashew cream into three of the baking cups and the beet root cashew cream into the last three baking cups.
- Place in the freezer to set for at least 30 minutes.
Take pan out of the freezer and evenly top each cup with the remaining chocolate. If the chocolate has hardened, set the bowl over simmering water again and stir until melted. Garnish cups with desired toppings and place back in the freezer to set for at least an hour.
Notes
- Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
- Melt coconut butter by filling a container with hot water and setting jar in it until the butter melts, about 20 minutes. Allow butter to cool to room temperature before using.
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