These Paleo Chocolate Creme Eggs are a delightful, allergy-friendly treat perfect for Easter. They’re paleo-friendly, gluten-free, dairy-free, nut-free, and made without refined sugar. Yield: 16.
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Iconic Easter Treats
Holidays often come with signature treats, and for Easter the Cadbury Creme Egg is a classic. Many of us remember searching baskets for those chocolate eggs, and they remain a nostalgic favorite.
These paleo-style creme eggs recreate that familiar, creamy center using wholesome ingredients. They satisfy the same sweet craving while fitting into special diets, so everyone can enjoy a homemade version of an iconic Easter candy.
Making Paleo Chocolate Creme Eggs
These no-bake treats are simple to make. You’ll need a silicone mold—egg-shaped molds give the most authentic look, but any small cavity mold will work if you don’t have one.
If you don’t own an egg mold, use whatever shape you have on hand; the flavor is the same. A proper egg shape can be fun for kids and keeps the presentation festive, but a square or round mold produces equally tasty results.
How to Make these Chocolate Creme Eggs
Begin by preparing the creamy filling. The filling combines ghee, raw honey, and vanilla with a powdered sugar-starch mix (maple sugar or cane sugar mixed with arrowroot). Blend until smooth, then chill so it firms up slightly.
While the filling chills, melt your dairy-free chocolate with a little coconut oil to form the shell. Use a spoon to coat each mold cavity with melted chocolate, freeze briefly to set, then add a small egg-shaped ball of filling and seal with more chocolate.
Once all molds are filled and sealed, chill until set. Store the finished creme eggs in the refrigerator to prevent melting; allow them to rest at room temperature a few minutes before serving so the chocolate softens slightly.
Like this recipe? Follow me on Pinterest for more recipes and save images from this post to your boards.
For my favorite baking tools, check out my baking resources page.
Looking for more Paleo recipes? Give these a try:
- Paleo Pumpkin Muffins with Chocolate Chips
- Paleo Apple Muffins
- How To Make Peach Jam without Pectin
If you enjoyed this recipe, please leave a comment and a rating to share your feedback!
Paleo Chocolate Creme Eggs
Pin Recipe
Rate Recipe
10 minutes
5 minutes
50 minutes
1 hour 5 minutes
Equipment
- Egg-shaped silicone mold
Ingredients
Filling
- 1 cup maple sugar or organic cane sugar
- ¼ cup arrowroot starch
- ¼ cup ghee, room temperature
- ½ cup raw honey
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
Chocolate Coating
- 9 ounces dairy-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
Prepare Filling:
- Place the maple sugar and arrowroot starch in a food processor or blender and blend until powdery, about 2 minutes. Set aside.
- In a large bowl with a stand mixer or using a hand mixer, beat ghee with honey, vanilla, and salt until smooth. Mix in the sugar-starch powder until incorporated. Refrigerate or freeze for 20–30 minutes to firm slightly.
Prepare the Chocolate Coating:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil on high, stirring every 30 seconds until smooth.
Assemble Creme Eggs:
- Spoon about ½ teaspoon of melted chocolate into each mold cavity, swirling to coat the bottom and sides. Freeze until set, about 5 minutes.
- Roll about 1½ teaspoons of the chilled filling into an egg shape and place it in each chocolate-lined cavity. Top with remaining melted chocolate to seal.
- Return to the freezer to set for about 15 minutes. Store finished creme eggs in the refrigerator; let sit a few minutes before serving so the chocolate softens slightly.
Notes
- Store in the refrigerator for 1–2 weeks in an airtight bag or container. Freeze for up to 3 months.
- Recipe originally adapted from Paleo Running Momma.
Nutrition
Did you make this recipe?
Tag @kickassbaker on Instagram so I can see your creations!
