Vegan Cream Eggs with Coconut Bliss

“The only time it’s acceptable to put all of your chocolate covered vegan cream eggs into one basket.”

Vegan Cream Eggs with Coconut Bliss

We hopped into the Coconut Bliss kitchen and created these chocolate covered vegan cream eggs to add a little extra sweetness to your Easter celebration. Featuring our Madagascan Vanilla Bean ice cream and a dash of turmeric for color, these Easter treats will hop right out of your basket and quickly become a family favorite.

Our delicious ice cream becomes a decadent caramel when cooked slowly over low heat. Melted dark chocolate chips create an irresistibly crunchy shell to complete this Cadbury wannabe that will impress your friends and family. Make sure to set some aside, just for you, after the kids have gone to bed.



Chocolate Shell Ingredients:
  • 1 cup dark chocolate chips
  • â…› cup coconut oil


Caramel “Yolk” Center:


Vanilla “Egg White”:


Special Equipment:
  • Silicone egg shaped mold (usually 8 eggs per mold) Note: pre-chill molds in freezer until use.
  • Basting brush


(Use organic ingredients whenever possible)



Chocolate Shell Directions:
  1. Place chocolate chips and coconut oil in a heavy bottomed saucepan over low heat until melted, stirring frequently. Store in a warm place until ready to use.


Caramel “Yolk” Center Directions:
  1. Add 1 pint of Madagascan Vanilla Bean to a heavy bottomed saucepan and cook over medium-low heat for approximately 20 minutes until caramelized, stirring often. The color should be light brown and it should coat the back of a spoon.
  2. Stir in turmeric until completely incorporated and color of mixture is golden.
  3. Place in the freezer until ready to use.


Vanilla “Egg White” Directions:
  1. Set the second pint of Madagascan Vanilla Bean out until slightly softened. Ice cream should not be melted, but be easily spoonable.


  1. Remove egg molds from freezer. Using a basting brush, line entire mold with melted chocolate. Place in freezer for 3 minutes or until set.
  2. Spoon softened Vanilla Island into molds and level. Return to freezer for 5 minutes
  3. Remove ice cream filled molds from freezer. Place a dollop of caramel in the center of each egg white using a small spoon and return to freezer for another 15 minutes.
  4. Remove from the freezer and pour or brush the remaining melted chocolate over the top of the egg, completely coating each. Return to freezer until ready to serve, a minimum of 30 minutes.