Buying Easter candy that is safe for people with dairy, nuts, and peanut allergies is hard.  So much chocolate-y or creamy candy isn’t okay. When I was growing up, my favorite Easter candy was the butter creme eggs made by a local church that came in flavors. Last year I had the “duh” moment of realizing that we could make these safely for our kids in vanilla, chocolate and maple.

This recipe is based on a thoroughly unsafe for dairy allergies recipe at The Abundant Wife.  It’s similar to what I ate as a child, and I was grateful to have it to use as a base.  This recipe will make five eggs.  Below are the ingredients for Vanilla, Chocolate and Maple flavors. They are all made using the same process, which is at the bottom of the post.

Vanilla Cream Egg Ingredients

• 1/2 lb Confectioner’s Sugar
• 1/8 lb softened non-dairy Margarine (we used Fleischmann’s Unsalted – the Salted has dairy)
• 1 Tbsp Water
• 1/2 tsp Vanilla
• 6 oz non-dairy Chocolate Chips (we use Divvies)

Chocolate Cream Egg Ingredients

• 1/2 lb Confectioner’s Sugar
• 1/8 lb softened non-dairy Margarine (we used Fleischmann’s Unsalted – the Salted has dairy)
• 1 Tbsp Water
• 1/2 tsp Vanilla
• 4 Tbsp Cocoa Powder
• 6 oz non-dairy Chocolate Chips (we use Divvies)

Maple Cream Egg Ingredients

• 1/2 lb Confectioner’s Sugar
• 1/8 lb softened non-dairy Margarine (we used Fleischmann’s Unsalted – the Salted has dairy)
• 2 Tbsp Maple Syrup
• 6 oz non-dairy Chocolate Chips (we use Divvies)

Directions

In a bowl, mix the sugar into the softened margarine, as well as any additional ingredients except the chocolate chips. Mix until a consistency that can be molded into eggs.  Place in the refrigerator to cool.

In a double boiler, melt the chocolate chips.  At this point you have two choices.

• If you want, you can simply cover the filling with chocolate by pouring it on one side, chilling it, flipping it over, and chilling it again.
• If you want fancier eggs, get a silicon mold in the shape of eggs.  We use this one. Paint the interior of the molds generously with chocolate using a brush. You want a strong shell. Insert the filling gently while the chocolate is soft. Chill in the fridge.  Once the chocolate is solid, remove the half eggs and place back in the fridge.  Wash the mold and paint generously again with chocolate.  Insert the half eggs into the molds and press very gently to create a seal. Chill in the fridge until the chocolate in the mold is solid and the eggs can be safely removed.

If you want, you can decorate the eggs.  Otherwise, just eat and enjoy.