Happy Easter everyone and welcome to my latest recipe for Gluten and Dairy Free Creme Eggs.

Hands up if you miss 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!

Other Bits & Pieces Ideas

If you like this recipe for Gluten and Dairy Free Creme Eggs then you might like to try one of my other bits & pieces recipes:

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Difficulty: Beginner Prep Time 30 min Cook Time 5 min Total Time 35 mins Servings: 4 Best Season: Spring


Don't miss out this Easter - try making your own gluten and dairy free creme eggs



  1. Place the chocolate in a small bowl and melt in the microwave

  2. Coat an egg mould in chocolate, this is the tricky part getting it the correct thickness

  3. Leave to set and then remove from the mould

  4. To make the fondant filling cream together the glucose syrup and dairy free spread

  5. Add in the icing sugar and beat until well incorporated

  6. Remove about one third of the mix and add a few drops of the yellow food colouring

  7. Divide the yellow mix into six and roll into small balls

  8. Place some of the white fondant into each of the eggs

  9. Place the yolk into every second egg

  10. Coat the edge of each egg with a little melted chocolate and glue the two egg halves together

  11. Allow to set and then enjoy

Keywords: chocolate,, Easter
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