I LOVE Cadbury Creme Eggs. It is a guilty pleasure. When I was a kid I was completely creeped out by the runny center, however due to peer pressure in my teens I tried one and we have had a guilty love affair ever since. I actually have to resist buying them because one leads to little foil wrappers strewn all over, creme filling being licked out while chocolate rests in the corners of my mouth and stuck to my finger tips. It’s not pretty. Always one to try to bake it all from scratch and find ways to create dairy free alternatives to the popular foods here is Lettuce Eat Together Creme Eggs! (without any frustrating foil to get through.)

fim creme filling.

L.E.T. Creme Eggs

1/2 cup Corn Syrup Alternative (see bottom of post for this great recipe to tuck away!, yes you can use light corn syrup also)

1/4 cup unsalted butter, softened (Earth Balance works fine here)

3 1/2 cups powdered sugar

2 tsp vanilla

stale tumeric for yellow food coloring (stale because flavor is neutral, yes you can use yellow food coloring also)

chocolate for melting, choose a good one or mix a few! (I love Divvies for dairy free option)

In a mixer bowl cream together butter, corn syrum alternative, and vanilla until smooth. 1/2 cup at a time add powder sugar and beat on medium low until mixed well. It will get thick you may need to scrap sides a few times.

Spoon a third of the mixture into a separate bowl and color with tumeric. Roll yellow into balls, depending on how big you want to make your “eggs”. I did do different sizes, going a little smaller than a dime on up to a quarter. Put on a wax paper lined baking sheet. Place in freezer for 20+ minutes, then cover with white and form an egg shape. Put back on wax paper lined baking sheet (no need for waste)Freeze eggs for 30 minutes.

In the last 5 minutes of freezing eggs, start melting chocolate in double boiler or microwave (I use a glass bowl over a saucepan with boiling water). Dip eggs in chocolate and coat completely. Put back on wax paper lined baking sheet, for the last time (don’t worry you will be enjoying soon enough!). Place in fridge until chocolate sets.

If you want runny centers, keep at room temperature. They do soften quickly!

Corn Syrup Alternative (makes 2 cups)

2 c sugar

3/4 c water

1/4 tsp cream of tartar

pinch of salt

Combine all ingredients in a saucepan and stir. Bring to a boil, stirring often, then reduce heat to simmer. Cover for 3 minutes to remove all sugar crystals. Uncover and cook until it reaches a soft ball stage, stirring often.

Cool syrup and store in a covered container at room temperature for up to 2 months.