How to Make Vegan Creme Eggs All Year Round

Make the Fondant Filling

Whisk together the Corn Syrup, vegan Butter and Vanilla until smooth.

Sift in the Icing Sugar and beat well. The mixture will be really thick.

Put a quarter of the mixture into a small bowl. This will be your "egg yolk". Add yellow food colouring until the fondant resembles the colour of an egg yolk.

Chill both bowls of fondant for at least a couple of hours.

Once chilled, remove the "egg white" fondant from the fridge. Get a baking sheet ready that will fit into your freezer.

Dust your hands liberally with icing sugar and roll the mixture into balls, they need to fit comfortably within your mould or case.

Flatten and place on baking sheet.

Remove the "egg yolk" fondant from the fridge and roll into balls, about half the size of the white and place on one "yolk" on top of each flattened circle. They will look like fried eggs! Freeze for at least an hour.

Chocolate Shell

To make the chocolate shell, gently melt the chocolate chips and coconut oil over a pan of simmering water.

Coat each of the moulds or case with a thick layer of melted chocolate and chill until set hard.

I found that I needed to put another coating on chocolate in my mould, so check yours for thickness, and repeat if necessary.

Remove the fondant from the freezer. Carefully remove each "fried egg" from the tray and fold the white fondant around the "yolk" to form an egg.

Place one egg inside half of your chocolate moulds or all of your cases.

Take the unfilled chocolate moulds, paint the edge with a little melted chocolate and seal to the filled half.

If using cups, simply place your fondant egg on top of the chocolate and top with more melted chocolate.

Return to the fridge to set for at least another hour.

For fun, you could wrap them in some colourful foil!