Dairy and Gluten Free Creme Eggs

serves / makes 4 Eggs
0 prep time
0 mins cooking time


This is my first gluten and dairy free Easter and one of the things I’m missing is a certain chocolate egg with a creamy filling! It can be quite difficult to get the chocolate the correct thickness, too thin and it will break coming out of the mould, too thick and there is no room for the filling. I personally found it was easier to get the eggs out a silicon mould, to begin with I had a plastic one and found it tricky.

They taste like the real deal but look a little bit messy!


  • 45g glucose syrup
  • 15g dairy free spread
  • 95g icing sugar
  • few drops of yellow food colouring
  • 100g dairy free chocolate


  • Place the chocolate in a small bowl and melt in the microwave
  • Coat an egg mould in chocolate, this is the tricky part getting it the correct thickness
  • Leave to set and then remove from the mould

creme eggs

  • To make the fondant filling cream together the glucose syrup and dairy free spread
  • Add in the icing sugar and beat until well incorporated
  • Remove about one third of the mix and add a few drops of the yellow food colouring
  • Divide the yellow mix into six and roll into small balls
  • Place some of the white fondant into each of the eggs

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  • Place the yolk into every second egg
  • Coat the edge of each egg with a little melted chocolate and clue the two egg halves together
  • Allow to set and then enjoy

dairy free creme eggs

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