I did it… I made Paleo Creme Eggs – sorry no refined sugars in these bad boys, so nuh-uh to the uh-huh! Just pure clean eating fun. These little creme eggs are Vegan, raw, gluten-free, grain-free, and free from unrefined sugars! Oh and did I forget to mention that I added a little substitution to make them nut-free too for any allergy sufferers out there?!
This I expect, shall and will break the ‘Paleo internet’ over Easter…
The shell is made from a slightly less than 50% ‘milk’ raw chocolate and the creme centre is made from a mixture of cacao butter and coconut cream – but what I think really makes the creme egg type flavour is the cashew butter! It is not however that necessary and can be easily replaced by coconut manna or even coconut oil. The yolk is a little on the spicy side due to being coloured by turmeric, and the maca powder adds a slight toffee like edge to it.
I would like to apologise before I carry on for all of the photos, I just couldn’t stop snapping photos I was that excited! I was mainly excited though because making the egg shells from untempered raw chocolate was some sort of crazed Paleo culinary test – so many of my first attempts broke and it was (and is) not for the faint-hearted my friends. My good friend Pru from Ayni Chocolate gave me a good few pointers and was there to help calm down my old pal ‘Kitchen Rage’.
If you suffer from kitchen rage like my dear self then you may want to avoid making these altogether, find a friend to make them for you, or you may have to construct some sort of kitchen ‘time out’ if you are determined not to let your kitchen rage deter you!
This recipe will require you to get hold of an egg mould (or 3 if you are organised) like this Tala one and also a little silicone chocolate pouring jug.
What to Do If You Don’t Have an Egg Mould…
If you can’t get hold of a mould, you really don’t want to faff around with moulds, or you simply do not have time to make the shells then you can use my simple method:
- Roll the frozen yolk mix into a small ball, return to the freezer, shape the frozen white mixture around it into an egg shape, return to the freezer again.
- Dip the egg into the melted chocolate mix and return to the freezer upright. Repeat the chocolate dip process upto 3 times to get a nice thick shell. I would also recommend using some cocktail stick to stab into the bottom of the egg and then find something to lodge them into to keep upright like a sturdy piece of foam or a cardboard box.
What If I Don’t Any Have Cacao Solids?
If you can’t obtain cacao solids (cacao liquor/paste) for your milk chocolate sub for 75g cacao powder and increase the cacao butter from 150g to 225g to obtain a similar result. Cacao solids retain about 50% of cacao butter after the cacao beans have been crushed into a liquid state and then solidified at room temperature. This is not the same thing as cacao powder!
Anyway enough of my waffling on here is the recipe for your very own Paleo Creme Eggs!
- 150g cacao solids (a.k.a. cacao liquor/paste)
- 150g cacao butter
- 4.5 tbsp/67.5ml raw honey/maple syrup
- ¼ tsp vanilla powder (optional)
- 25g cacao butter
- 80ml coconut cream
- 2 tbsp/30ml maple syrup
- 1 tbsp/15ml coconut oil
- 1 tbsp/15ml cashew butter (or coconut manna/oil)
- 1 tbsp/15ml vanilla extract
- 4 tbsp/60ml of the white creme filling
- ½ tsp maca powder
- ½ tsp ground turmeric
- OK, let's start with the nitty gritty - the shells. In a large mixing bowl (in fact one wider than your moulds) add your cacao solids and butter, raw honey and vanilla powder. Place the bowl over a pan of water on a low heat, creating a bain-marie. Stir the contents frequently using a spatula, making sure to scrape down the sides ensuring that everything melts evenly. Once melted remove the bowl from the heat and allow to cool for a few minutes before pouring into your silicone jug. Set aside your mixing bowl as you will need this later.
- Very carefully pour the chocolate from your jug into each indentation of your mould(s). Honestly do pour this as slowly and as carefully as you can until the chocolate fills the indentations fully but does not overflow. If it does overflow do not worry, simply scrape away using a spatula otherwise your shells will be incredibly hard to remove, so don't be lazy and not scrape the excess otherwise you will find yourself having to re-make a whole batch. Before transporting your mould(s) over to the freezer open the freezer door! That's tip number 1! To transport your mould hold each side firmly and gently pull them away from yourself to create enough tension to keep everything in the mould steady and level.
- Pop the mould(s) into the freezer for about 5-10 minutes or until you see that they have an outer ring of chocolate that has set at about a thickness of 5mm. Remove the moulds carefully using the technique I stated before and then turn the mould upside down over your large mixing bowl that you had set aside earlier. Pour until as much excess has come out and take a look at what your shells look like. I had a little problem with the top edges of the shells becoming too thin so you may want to set the mould back into the freezer for 30 seconds before removing and swirling the chocolate around the mould much like you would with one of those little mazes with the balls bearings in that you get in crummy Christmas crackers. If you find that the chocolate will not move carefully scrape around using a teaspoon until you have cleared out a suitable sized cavity. Place into the freezer for up to 2 hours before filling. You may remove the shells before hand if you wish but you will have to work quickly as raw chocolate melts fast. If you are doing this now look at my tips for removing the shells in step 6.
- Now prepare the mixture for your creme white filling. Add all of the ingredients for your white creme filling into a small heat proof bowl over a bain-marie on a low heat until fully melted. You will want to stir the ingredients occasionally. Remove from the heat and transfer 4 tablespoons of the mixture into a small cup. Stir in the maca powder and turmeric into your 4 tablespoons of mix and stir until evenly distributed. Place both mixes into the freezer and freezer for one hour to an hour and a half until very thick. Make sure that you stir your mixes every 15 minutes so that it freezes evenly.
- Now it's time to fill your eggs! Remove the egg moulds from the freezer and press in a small amount of white creme filling into each half shell followed by a little ball of the yolk creme filling. You can roll these mixes in your hands but work fast otherwise it will melt into a liquid quickly. Once filled return to the freezer for another 10 minutes to set again.
- Remove your moulds from the freezer and carefully pull away the outer edges of the indentations around the chocolates before carefully pushing the bottom of the shell upwards. Once all halves have been removed place back into the freezer again for 5 minutes so that you don't melt the mix.
- Remove the eggs from the freezer and using a heated butter knife (I just placed mine over the stove for a few seconds) melt the inner rings of the egg shells before firmly yet gently pressing the two halves together. Place each egg in the freezer individually before starting the next. Repeat until each egg has been sealed! If you find that the eggs aren't sealing well you could pipe a little melted chocolate into the gaps or even gently brush some on with the edge of a knife! And that is it, quite a few hours of hard work for some super yummy eggs! Store them in the fridge so that the chocolate doesn't melt but leave out at room temperature for 15 minutes before eating them!
** This recipes requires an egg mould and silicone chocolate pouring jug. If you can't get hold of a mould simply refer to the second method within the post's text.
Paleovirtus22nd March 2015 at 7:57 am
Oh my giddy aunt….. 😀
greensofthestoneage22nd March 2015 at 8:21 am
Haha best reaction ever
Charlotte23rd March 2015 at 1:34 am
Hey there, these look amazing and I will be making these for myself and my wee girl for Easter!!1 Just had a couple of questions though. What are cacao solids and white mix?
greensofthestoneage23rd March 2015 at 4:20 am
Hi Charlotte thank you ever so much I am sure she will love them as much as my wee ones do! When cacao beans are processed they extract cacao solids & cacao butter. The solids are pretty much just cocoa powder in it’s raw form. They have pressed it into a block and hence the name ‘solids’. You can buy these ingredients easily from Amazon
Nyree24th March 2015 at 2:46 pm
Cacao solids AKA cacao liquor 😉
greensofthestoneage24th March 2015 at 7:40 pm
Hi Nyree, Yes cacao liquor 😉
Michele Spring23rd March 2015 at 2:59 pm
OMG Georgie – these are incredible! So freakin cute! Need to go make right now (except I’m at work and I didn’t sleep well last night so kitchen rage might be an issue… hmmm.. details details…)
greensofthestoneage23rd March 2015 at 7:09 pm
Haha! Michele! I absolutely feel your pain when it comes to lack of sleep. I hope you feel better soon so you can make these yummy Paleo Creme Eggs
andrea parpart23rd March 2015 at 6:22 pm
Somewhat of the same question above. I have cacao raw powder and cacao butter. The butter is a block, but powder is powder. So do I need to order a block of raw powder from Amazon, so I can have cacao solids and cacao butter? Sorry im so confused. Never heard of cacao solids.
greensofthestoneage23rd March 2015 at 7:08 pm
Hi Andrea Cacao Solids/Liquor/Paste are the result of cacao beans being crushed into a liquid state that then solidifies at room temperature. The stage after that is what gets you your cacao powder & butter separate. Cacao solids still retain about 50% of cacao butter so you will want to use 75g cacao powder & 225g of cacao butter to get a similar result. I hope this helps 🙂
Vivo Life25th March 2015 at 9:19 am
Wow Georgie – you’ve outdone yourself once again!!
greensofthestoneage25th March 2015 at 9:28 am
Thanks guys you’re too kind! I don’t know how I’m going to live up to these after Easter! Best get my thinking cap on!
Andrea27th March 2015 at 7:43 pm
Nice job – a word to the wise, given they’re paleo, and yet ‘naughty’, you might want to clarify that the tablespoons are 15ml as Australian tbsp are 20ml and I’m sure if they get a whiff of these down under, a few determined souls will be making them… you don’t want them to think they’re too sweet etc. from using different measures 🙂
greensofthestoneage28th March 2015 at 9:43 am
Hi Andrea! Oh my I had no idea Australian tbsp were different! I actually thought the tbsp was a universal measure! Thanks for the heads up I will get around to adapting this today!
NSum29th March 2015 at 3:41 am
You are amazing.
I don’t usually like cream eggs, too sweet, bleh. These though, these might be just right.
My kitchen is almost finished. I wonder if I will have the gumption to make these before Pascha… My hubby would be astounded. I’d be astounded.
I do like a challenge.
greensofthestoneage30th March 2015 at 1:04 pm
Thank you so much!
I am completely the same – they are just gross! I made them for my kiddies and other half mainly as they love all of these sorts of things. I don’t celebrate Passover but I’m part Israeli. Any Jewish food you want me to make up? I love a challenge, I think you should just go for it!
NSum30th March 2015 at 4:06 pm
I am Eastern Orthodox Christain, we have a pretty rigorous Lenten period and eat a lot of vegetarian. I am also allergic to stuff, including eggs, so any baking I eat will be vegan too. I make food for hubby that I cannot eat but my diet is so limited it isn’t really fair to make him follow it. I am recovering from SIBO so with additional food allergies it is just crazy!
greensofthestoneage31st March 2015 at 2:54 pm
Ah I see! Well I shall have to figure out some good vegan recipes for you then 🙂
30 Paleo Easter recipes2nd April 2015 at 9:43 pm
[…] 28.] Paleo Creme Eggs […]
greensofthestoneage2nd April 2015 at 9:49 pm
Fantastic Paleo Easter round-up! Thanks for featuring my Paleo Creme Egg Recipe
Renee Kohley14th March 2016 at 6:08 pm
Oh gosh – super fun 🙂
greensofthestoneage23rd March 2016 at 2:48 pm
Oooh thank you! I missed this comment and not sure how sorry 🙁 They are fun and delicious 😉
whittypaleo15th March 2016 at 6:50 pm
Found this on Pinterest and I’m like woaaahhhh LOL! Going to try make these for Easter this year!
greensofthestoneage16th March 2016 at 5:48 am
Haha awww thank you! It went a bit viral last year… They’re super tasty you’ll love them <3
Tina T.4th April 2017 at 1:39 am
This is so perfect for Easter!
Jo Romero5th April 2017 at 1:16 pm
You are a paleo treats GENIUS. Beautiful!!
Kari - Get Inspired Everyday!5th April 2017 at 4:27 pm
These are absolutely incredible, and I love how healthy they are too!
Anya@Prepare+Nourish6th April 2017 at 4:29 am
Omigosh – I used to eat those creme eggs like nobody’s business. This version is much better.
flabstofitness6th April 2017 at 2:05 pm
Good God Georgina, this recipe SLAYS!
Anne Marie6th April 2017 at 2:16 pm
I’m been missing these! Yep, can’t wait to try these!
Emily @ Recipes to Nourish7th April 2017 at 2:39 am
This recipe gets me every time I see it! Wow do these look amazing! I haven’t had a creme egg since I was a kind, and it was the not-so-healthy kind. I can’t wait to make these!
chihyusmith7th April 2017 at 3:13 am
This is so cute and totally delicious ! Love it !!
realfoodwithdana7th April 2017 at 5:25 pm
Woah, this is so freaking cool!! LOVE this idea!
Carrie Forrest7th April 2017 at 7:39 pm
These are so cute and tasty. I love them!
eighty20nutrition7th April 2017 at 11:00 pm
Every time I see this recipe I start to crave creme eggs. They look amazing and deliciously creamy and moreish considering I’m not one for a sweet tooth it clearly has hit a nerve. Well done and I cant wait to give it a try xx
Katja9th April 2017 at 5:22 am
OMG! I need this in my life!
paleocastle9th April 2017 at 9:36 pm
You are definitely going to break the Paleo internet this easter. They came out incredible!
Vanessa Woozley10th April 2017 at 3:11 pm
I remember checking this recipe out last year, love the healthier version of crème eggs, we make our own every year too!! I’m sure you’ll inspire many others to do the same with this recipe.. Happy Easter! x
Becky Winkler (A Calculated Whisk)11th April 2017 at 4:42 am
Amazing! Love that you use turmeric in the yolks!