Creme eggs (v)

Delicious, vegan Easter treats that can be made as eggs or as other shapes depending on your available moulds.
Makes approximately 10 small eggs or 6 or so larger ones.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/4 cup coconut cream (the solid part of a can)
2 tbsp coconut sugar
1 tbsp custard powder
Dash vanilla essence
150g dairy free chocolate

Silicon chocolate moulds, or small alfoil muffin cases (if using the latter you will have creme cups rather than eggs)

1. Beat the coconut cream, coconut sugar, custard powder and vanilla together until smooth, using a small blender / food processor or an electric mixer. Set aside.
2. Melt the chocolate and use approximately one-third of the melted mixture to line the bottom of your chocolate moulds or muffin cases. Place in the fridge for a few minutes until slightly set (it will still be soft).
3. Spoon the creme filling over the chocolate base, and then use the remaining melted chocolate to cover the tops and sides.
4. Allow to set in the refrigerator for at least 4 hours or overnight.