Easter is one of my favorite holidays. I love the pastel colors, the warming temperatures and the generally cheerful mood. As a child, I always loved waking up to basket full of small toys and goodies and coloring eggs with my family. A somewhat odd tradition we always had was the “ugly egg contest”. Everyone would save their last egg and try to dye it the ugliest color possible. We could literally spend hours soaking that one egg in every color possible, until we obtained a dirty brown or green color, and the person with the ugliest egg was deemed the winner. I don’t even know how that tradition started, but I always looked forward to it. Sometimes that egg would accidentally turn out to be my prettiest of the dozen. That’s just how things work for me.
I’m barely an adult, but I miss being a kid.
Back to the candy. Those pre-paleo Easter baskets were full of addicting, sugary, egg-shaped treats. Everyone knows that a Reese’s egg is 10x better than a Reese’s cup. It’s just a fact. I’m not gonna lie, I miss those Easter treats, but now I couldn’t eat those if I even wanted to. That’s why this year, I planned to recreate some of those childhood favorites into a healthier, allergy-friendly version. I wanted to have them out on the blog much sooner, but I procrastinated and was distracted but paleof(x). Well, better late then never! Luckily, copycat Cadbury creme eggs are a sinch to whip up. All you need in a stand mixer, a freezer and a little time to let the creme filling harden so it doesn’t end up all over your hands.
Originally, I considered making the creme eggs completely dairy free, but I really wanted to mimic that traditional creme egg flavor. That’s something you can really only do with butter. I significantly reduced the sugar by removing the powdered sugar and thickening the creme with arrowroot instead. Traditional creme eggs are laden with refined corn syrups, which have been replaced with unrefined pure maple syrup in this recipe. While these are definitely still a sweet treat, they are a much healthier version of the traditional Cadbury Creme eggs.
- 6 Tablespoons grass-fed butter (softened at room temperature)
- ½ Cup maple syrup (room temperature)
- 1 Teaspoon pure vanilla Extract
- 1 Cup arrowroot flour
- Pinch of sea salt
- ½ Cup chocolate chips (I recommend Enjoy Life Brand)
- 1 Teaspoon coconut oil
- In a stand mixer, beat the softened butter with the maple syrup and vanilla until whipped and well combined. Scrape down the sides with a rubber spatula as needed.
- With the mixer on medium speed, slowly pour the arrowroot flour into the butter. Allow the mixture to beat until thickened and well combined. fold in the sea salt.
- Divide the filling between two lined baking sheets, and scoop into 10 equal sized balls. (5 per tray) I used a cookie dough scoop for the this step.
- Place the trays in the freezer for at least 2-3 hours or up to overnight. The more frozen, the easier to work with.
- Melt your chocolate chips with the coconut oil using a double boiler method (or microwave in 30 second increments if preferred). Take out one tray and quickly roll one ball into an "egg shape", roll in chocolate to coat and place back onto the tray. Repeat with each egg and return the tray to the freezer. If the creme begins to melt before all 5 are coated, return to the freezer and begin coating the second tray. Alternate as needed to coat all 10 eggs without the creme becoming too soft.
- Once covered in chocolate, the eggs will hold their shape,
I recommend storing your copycat creme eggs in the freezer or refrigerator.