We’re celebrating Recipe Week by finding our favourite recipes from the archives and some brand new favourites! Check out this treat from the Easter season that would be delicious all year long!

It’s no secret around the office that I have a sweet tooth. While I pride myself on bringing in healthy, homemade lunches, my 3pm sweet treat is a non-negotiable. However, as I try to eat more foods, less dairy, and cut out all nasty artificial preservatives, I’ve taken to making my own confections at home. This allows me to accommodate any food allergies or preferences of the lucky recipients of my homemade goodies and gives me complete control over the ingredients that are going into my body without depriving my sweet tooth.

Just in time for Easter, here’s a recipe for recreating the iconic cream eggs – no dairy needed. Give the bunny a break, and make some treats at home.


  • 1/2 cup brown rice syrup
  • 1/4 cup margarine (I use Earth Balance)
  • 1 teaspoon vanilla
  • 1/4 teaspoon finely ground sea salt
  • 3 cups powdered sugar
  • 1 tsp carrot juice (or a combination of 4 drops yellow food colouring +2 drops red food colouring)
  • 1 12-ounce bag of chocolate chips
  • 2 tablespoons coconut oil


  1. Combine brown rice syrup, margarine, and vanilla in a large bowl. Mix with electric beaters until well combined
  2. Add powdered sugar one third at a time. Mix after each addition until creamy.
  3. Remove about 1/3 of the mixture and place it into a small bowl. Add the carrot juice or food colouring and stir well to combine.
  4. Cover both mixtures and refrigerate until firm (at least two hours).
  5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place on a parchment paper lined baking sheet. Repeat for the remaining filling ingredients and then refrigerate until firm (approximately three hours).
  6. Combine the chocolate chips with the coconut oil on the top of a double boiler over medium heat until melted. Stir often to prevent burning.
  7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl before placing them on a parchment paper lined baking sheet. Chill until chocolate has hardened (at least an hour).
  8. Remove candies from fridge and repeat the dipping process. Chill for several hours, or until completely firm.

Enjoy and happy Easter!


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