Copycat Cadbury Creme Eggs
Prep time: 
Total time: 
Serves: 10
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Place the trays in the freezer for at least 2-3 hours or up to overnight. The more frozen, the easier to work with.
  5. 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.
  6. Once covered in chocolate, the eggs will hold their shape,
I found using two trays was the easiest way to coat the eggs without them melting. Once the creme is covered in chocolate, it will hold its shape.
Recipe by Hold the Grain at