Moo-ve over Cadbury’s: East Yorkshire chocolatier creates vegan cream egg

A chocolatier has cracked a plant-based version of Cadbury’s Creme Egg that it says tastes “as good as, if not better” than the original.

Vegans have long missed out on devouring the iconic British chocolate treat, which houses a sweet white and yellow fondant filling to mimic a real chicken egg.

Now, the creator of the Mummy Meagz cream egg says her version excludes animal products and offers a “cruelty-free” alternative to be enjoyed over the Easter period.

The gooey, chocolatey vegan alternative is also gluten free and is twice the size of Cadbury’s Creme Egg.

“We didn’t see why people should miss out on an indulgent Easter treat just because of their ethical lifestyle choices,” said the confectionery company’s owner, Meagan Boyle.

The mother and daughter owned company has been producing the vegan cream eggs for five years and started selling them in the firm’s coffee shop in Cottingham, East Yorkshire.

However, the eggs have now boomed in popularity after becoming available online, garnering global interest.

The company says veganism is “growing fast” and it is proud to be a “trailblazer” in the movement.

“As vegans we don’t want to eat any products derived from any animal,” it said.

“To us, a ‘regular’ cream egg isn’t normal, as we don’t think drinking milk from a cow is normal!

“We’d rather eat something that is made 100% from plants, but tastes as good as, if not better than, the dairy alternatives.”

The demand for vegan options in the UK is gathering pace, with Greggs’ recent launch of its vegan sausage roll helping it enjoy an “exceptional” sales performance at the start of the year.

Supermarkets are also catering for their plant-based customers, with Marks and Spencer launching a full vegan range in January, as well as a heart-shaped Love Sausage for Valentine’s Day, which became its fastest-ever selling sausage.

(c) Sky News 2019: Moo-ve over Cadbury’s: East Yorkshire chocolatier creates vegan cream egg