Spring has Sprung, Ostara and Vegan Cadbury Cream Eggs!

I hope you all had a beautiful Ostara (spring equinox)!
As it was so mild and pretty out, I clean off our deck and we
ate out there for the first time ever! So nice, not to mention
I spent a nice morning getting some vitamin D (and prolly skin
cancer too).

I couldn't help but want to show you all the pretty salad
we had with dinner. The spring sun caught all the colours!


To celebrate the first day of spring I made my absolute-
all time favorite candy ever. This may sound strange, but
when other people were worrying over cheese when they went vegan...
I was worrying about Cadbury Eggs.

But I'm not one to let my junk food habits control my lifestyle.
Besides, I'd just have to make them myself. And I did.

Now these are pretty messy to make and look more like the
reeses peanut butter eggs than the nice round cadbury eggs.
But I am not gonna buy an egg shaped mold just for these.
I am considering buying a little heart shaped one though and
that way I can use it for other things. But for now they are
a little flat.

I veganized and halved the original recipe because I didn't
want 2 dozen Cadbury eggs sitting around the house, beggin to
be eaten. Thats just dangerous.

Vegan Cadbury Cream Eggs



Ingredients

1/4 cup a sugar syrup, corn, brown rice, etc
3 tablespoons earthbalance
1/2 tsp vanilla extract
1 2/3 cups of vegan powdered sugar, sifted
dash of salt
food coloring
1/2 a bag of semi sweet or dark vegan chocolate chips

Mix together the sugar syrup, 2 tbsp earthbalance, extract,
and salt. Sift in the powdered sugar and beat well.

Pull out a quarter of the fondant and add a few drops of
natural yellow food coloring*.


Cover and refrigerate for at least 2 hours, until very firm.
You can also freeze it if you are an impatient ninja.

Next, you have to work quickly, as the warmth of your hands
will melt the fondant and make it sticky.

Dampen your hands (very lightly) and scoop a rounded teaspoon
of yellow into a flat tbsp of white. Encase the yellow in the
white fondant, wrapping it in a layer twice as thick.

(I need to emphasize again, that this is very messy and can
get frustrating)

Place on a greased plate or pan. If the fondant is at all warm
it will still stick despite the oil, so don't worry- its not you.
Try and get them as egg shaped as you can. A couple of mine were
very circular and funky.


Freeze or chill for at least four more hours.
Right before that time is up and your fillings are almost
completely hard, start on your chocolate.

Melt it with a tablespoon of earthbalance over low heat.
You can either drop your eggs in and roll them in one at a time
or skewer them on a kabab to coat them. Since the chocolate is
warm you will have to again, work quickly.


Once they've been coated, chill again, coat once more, chill
and then!!! The moment we've all been waiting for-- NOM nom nom!




*Here are some links if you want to look into natural, vegan,
vegetable, non-cancer causing food colouring.

Indian Tree Natural Food Colourings
Sustainablog's listings of vegan food colouring
Nature's Flavors Organic Food Colouring