clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Not-Cream Eggs

  • Author: The 4 Blades
  • Total Time: 2 hours
  • Yield: 10 eggs


These are tasty Easter treats for our dairy free friends. They aren’t really a substitute for the taste and runny centre of the popular store-bought creme eggs… but you know what? The ingredients in this recipe are SO much better for you and if you are dairy free you will be excited to ‘indulge’ in these as they provide a great substitute! We have made these for the last few Easters, and even the non-dairy free Easter visitors enjoyed them!

We highly recommend you make the coconut butter from Super Kitchen Machine FIRST (unless you already have a jar in the cupboard). Note: coconut butter is different to coconut oil… it has the flesh in it. Tip: make the full 400g from the Super Kitchen Machine recipe, then it should be perfect. Doing the recipe with less can lead to a less smooth consistency. It’s great to have in the cupboard for your dairy free Easter preparation.

This recipe was featured in Episode 43 of the podcast – Dairy Free Easter Ideas.

No: Gluten / Dairy / Egg
Contains: Nuts


Chocolate outer:

  • coconut butter – 120g
  • cacao powder – 20g
  • maple syrup – 100g
  • vanilla – 1/2 tsp, extract

Creme filling:

  • cashew nuts – 75g, raw
  • vanilla – 1/2 tsp, extract
  • maple syrup – 15g
  • coconut butter – 10g
  • water – 60g
  • salt flakes – pinch


  1. Add coconut butter (120g), cacao powder (20g), maple syrup (100g) , and vanilla extract (1/2 tsp) to the bowl. Mix on Speed 5 / 10 seconds. Scrape down sides.
  2. Repeat by mixing on Speed 5 / 10 seconds.
  3. Pinch a bit of the chocolate mixture and put it into the silicone mould. Push in with your thumb.
  4. Repeat for all the moulds. Leave a little bit for the barrier between the two sides.
  5. Put in the freezer.
  6. Add cashews (75g), vanilla (1/2 tsp), maple syrup (15g), coconut butter (10g), water (60g) and salt flakes (pinch) to the bowl. Process by programming 1 minute / Speed 9.
  7. Put the creme filling into a ziplock bag with the corner snipped off or a piping bag. Pipe a bit into each shell, leaving room for a chocolate layer on top.
  8. Return to freezer for 30 minutes.
  9. Pinch and flatten a piece of the chocolate outer and shape to fit the top of the mould.
  10. Take one half of the mould out and put it on top of another half. Put back in the freezer.
  11. Leave in the freezer until you want to serve. Take out about 15 minutes before serving.


Can be frozen

Keywords: Free Thermomix Recipes, Sweet Thermomix Snacks, Vegan, Vegetarian