Before I found out about my dairy allergy, cream eggs were a “must have” during Easter! I have missed them soooooooo much. My mom set out to make cream eggs that were not only allergy friendly, but tasty and kind of healthy too!
These allergy friendly cream eggs were amazing! When you bite into them it’s creamy, tasty, and sweet. They also look awesome! They work as great gifts, party desserts, or to satisfy your sweet tooth. I think cream eggs are an important thing about Easter, but not the most important! Jesus is the true meaning of Easter.
Before we get to the recipe for the Allergy Friendly Cream Eggs, I want to invite you to join our mailing list. If you are a child, please ask your parents for permission! You can expect lots of fun kid crafts, recipes, and other ideas. By kids, for kids, parent approved (and supervised).
How to make allergy friendly cream eggs:
For the White Filling:
For the Yellow Filling:
- 1/4 Cup Coconut Oil
- 1 Tbsp Coconut Cream
- 2 Tsp Raw Honey
- 1/2 Tsp Turmeric
For the Chocolate Shells:
- About 1 1/2 Cups Very Dark Chocolate Chips or Chunks
This recipe works the best with the Easter egg mold I’m giving you a link for, but you can use a different kind, if you want to. It does need to be silicone, or you’ll have trouble getting the eggs out.
First, melt the chocolate, then set aside. Spoon the chocolate into the molds, making sure to cover them all the way up the sides. Place the egg molds in the fridge for the chocolate to set up. If there are holes, make sure to fill them with more chocolate.
Combine all the yellow filling ingredients. It will probably be loose, so put it in the fridge for 2 minutes, and then take it out and mix it. If it hasn’t set up, repeat. If it is slightly crumbly, it is ok. Next, make the white filling. You want this one to be loose
Make sure to coat it all the way to the top!, so run it in the microwave for 5 seconds. No more than 5 seconds, please. Seriously. Take the loose white filling and start filling the chocolate covered cavities about 3 quarters the way. DO NOT OVERFILL!
Then, use your fingers to shape the yolks, and push it into the egg. If it is under filled, use the extra filling to fill in that space. Put the mold on a small cutting board (for support: you can also use cardboard…) and put it in your fridge. once that sets up, melt your extra chocolate from earlier. Spread evenly across each cavity. Let it set up, and you have just made an allergy friendly cream egg!