Dairy Free Mini Homemade Cadbury Cream Eggs

Did you know you can make your own Cadbury cream eggs at home? Our recipe for bite-sized mini cream eggs is so yummy and it’s completely dairy free, gluten free, and peanut free.

One of my favorite things to do on our website is to create homemade and allergy friendly versions of our favorite foods and candies. Our latest recipe is perfect for Easter if you’re missing Cadbury eggs: dairy free mini cream eggs!

Brand-name Cadbury eggs have a fondant-type filling that has some egg in it, while our version of cream eggs are filled with a thinner version of our dairy free buttercream and wrapped in an allergy friendly chocolate. So good!!

Since the filling is pretty sweet, I made these as mini eggs that are small enough to be one-bite candies and they are perfect for portion control if you still want a treat but don’t want tons of sugar at once.

Food allergy notes:

• Dairy free
• Egg free/vegan
• Gluten free
• Peanut free

Why you’ll love our homemade chocolate cream eggs

Our homemade Cadbury-style cream eggs are a fun way to have cream eggs for Easter without the allergens if you can’t have the dairy and eggs found in real Cadbury eggs.

When you make these at home, you can make them any size you want and decorate them with sprinkles or white chocolate drizzle. And you know exactly what’s in them!

Plus the filling is so delicious, even better than the real Cadbury eggs in my opinion! 😉

How to make dairy free “Cadbury” cream eggs

There are a few separate steps to this recipe, but overall it’s very straightforward and pretty easy!

Here are the steps to make homemade mini cream eggs (this is just an overview, the full recipe card is at the end of our post):

1. Melt some allergy friendly chocolate chips in the microwave in a microwave-safe dish 30 seconds at a time, stirring after each heating session, until the chocolate is melted. Or melt your chocolate in a double boiler.
2. Scoop your chocolate into the silicone egg mold and swipe the chocolate up the sides of the egg mold and make sure it lays down a nice layer of chocolate on all sides of the mold cavity.
3. Allow the chocolate to set up, either at room temperature or in the fridge if you want to speed things along.
4. While the chocolate sets up, mix up your filling by using a spatula or spoon to mix together the dairy free butter, powdered sugar, cream of tartar, dairy free milk, vanilla, and salt. The cream of tartar acts as an emulsifier in this recipe, but you can skip it if you want. Your filling may try to separate however (I haven’t tried this filling without the cream of tartar).
5. Once the chocolate is set up, use a small bag with a corner of the bag cut to pipe the filling into the chocolate in the molds. Don’t overfill the filling.
6. If you want half eggs, cover the top with a final layer of chocolate, then set and unmold. If you want to create a full egg with 2 halves, chill the filled chocolate and remove them from the molds and stick them together, using melted chocolate on a toothpick to “glue” the 2 halves together.
7. These are easier to remove from the mold when the chocolate and the filling are chilled for a little while in the fridge (30 minutes to 1 hour is sufficient for mini eggs).
8. Store at room temperature in an airtight container. These have the best texture when served immediately. The oil in the filling can soften the chocolate after 1 day, so these have the best taste and texture when served the same day as they are made.

If you want that classic Cadbury yellow spot in the middle of the egg like a “yolk”, you can set aside some of the filling and dye it yellow with natural yellow coloring and add a spot of it to the middle of the white filling.

Options for allergy friendly chocolate

My favorite brands of allergy friendly chocolate are the Nestle Simply Delicious allergy friendly chocolate chips which melt really well for these kinds of recipes (that’s what I used in this recipe).

And the Enjoy Life chocolate chips are also great for these too. They make a dairy free rice milk chocolate chip that’s delicious if you’re not a fan of semi-sweet or dark chocolate. And their mini white chocolate chips would also be great here if you like white chocolate!

Here are a few other brands of allergy-friendly chocolate you can also look for:

• Chatfield’s semi-sweet chocolate chips (their white chips aren’t dairy free)
• Pascha chocolate chips (available in dark, dairy free milk, white, etc.)
• Chatfield’s carob chips (if you’re avoiding chocolate)
• Guittard semi-sweet chocolate chips (certain flavor varieties are dairy free, tree nut, and peanut free)

What kind of dairy free butter can I use in this recipe?

For this recipe, I would use butter that’s soft but holds its shape well when soft and at room temperature, such as the Country Crock plant butter sticks (what we used) and the Violife plant butter.

I’d avoid using any dairy free butter that gets too runny when at room temperature since you will probably need to add additional powdered sugar and it may separate easily.

A note on silicone egg molds

Since these cream eggs are very sweet, I found the 1-inch egg size made into full eggs (2 halves put together) the perfect size for these candies.

With the small egg size, you can also eat them in one bite, which is perfect since these can get pretty messy if you’re trying to bite a larger cream egg in half.

Just make sure when you’re putting melted chocolate in the egg mold that you’re not making the chocolate too thin so they break when you go to remove them, but not so much chocolate there isn’t much room for your cream filling.

If you want to make these a similar size as a Cadbury egg, you can use a larger mold (I have this one that makes 2-inch eggs) and just leave it as a half egg. If your chocolate layer is too thin, you can let the first layer set and add a second layer for thicker chocolate and sturdier cream eggs.

Check out our other allergy friendly Easter recipes:

• Chocolate Sunbutter Eggs (Peanut Free)
• Dairy Free Homemade Chocolate Bunnies
• Gluten Free Chocolate Cookie Dough Eggs
• 50+ Gluten Free and Dairy Free Easter Recipes

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