Source: Recipe, Images & Blog from https://www.hunterandsage.com.au
Let’s face it –
Easter is so often associated with a 4 day weekend where we all indulge in far too much chocolate and end up feeling less relaxed than we were before the holiday because we’re too busy drowning in regret and food guilt, weighed down by our sugar comedown and swearing “It’s only carrots next year!!”. Well, I’ll let you in on a little secret… it doesn’t have to be like that. Not with these super healthy easter eggs! Using only a few simple ingredients, I’ve designed these eggs to be quick and easy to make but also super rich and sweet so you won’t feel the need to binge on chocolate because those sugar cravings will be satisfied after an egg or two. BEST part – even if you do end up binging on 5 eggs, these guys are 100% healthy and free of all refined sugars, gluten and dairy plus they’re completely vegan and gentle on your tummy. I had a blast making these with friends’ kids the other night! I’ll admit, they’re a little tricky to assemble and things can get quite messy but that’s what baking with kids is all about right?
1/3 cup cacao butter (melted)
3 tbs unrefined coconut oil (melted)
1/4 cup organic natural maple syrup1/3 cup raw cacao powder
1/2 cup dates (soaked in boiling water for at least 30 minutes)
1 tbs unrefined coconut oil
1. In a small saucepan, melt the cacao butter on a low heat. Stir in your coconut oil and maple syrup until melted and mixed through.
2. Remove from heat and add your cacao power – stirring with a whisk until all lumps have dissolved.
3. Grab your easter egg chocolate moulds (I got mine from Spotlight for $4) and quickly wipe them with a clean, warm cloth. Pour your chocolate mixture into the moulds and place in the freezer to start setting while you make your caramel filling.
4. To make the caramel filling, drain your soaked dates and blend in a high speed food processor together with your coconut oil until a smooth, creamy caramel is formed. If you like the ‘salted caramel’ flavour – add a pinch of pink himalayan rock salt.
5. Open the freezer and check on your chocolate eggs – this is where it gets a little tricky. Your eggs will begin to freeze from the outside in, you don’t want them to freeze completely as you need to be able to scoop some chocolate out of the middle to make room for the caramel filling. Once your eggs are roughly half frozen with a solid shell of about 1cm, spoon the excess unfrozen chocolate out with a teaspoon.
6. Spoon your caramel into the centre of the chocolate eggs and return to freezer for atleast another hour. Remove from the freezer as long as the chocolate shell has completely set.
7. This part is a little tricky too so Mums and Dads, you may have to leave the kids out of this one. Heat a teaspoon in boiling hot water. Remove the eggs from their moulds and carefully run the hot teaspoon along the flat edges of each chocolate shell – the aim is to melt the chocolate slightly so that you can place the two halves ontop of each other to stick them together. The caramel will help stick them together too but you may have to use your fingers to slightly reshape and mould the egg together where the two halves join, blending in the join line, but try and handle the eggs as little as possible as they will melt extremely quickly.
8. Place eggs back into the freezer immediately to set for another hour or so. Don’t be disheartened if they don’t come out perfectly first time around. Mine definitely didn’t but the more you practise the more you get to eat!! 😉
Also remember, if you do end up binging on chocolate – it’s not the end of the world. Don’t beat yourself up and drown yourself in guilt! We’re all human. We all give into cravings. You’re not a bad person for splurging! Just enjoy the naughties you did have, move forward, pick yourself back up and jump back on the health wagon.
Happy Easter!! x x