Mar
30
0

Gooey Caramel Cream Eggs

Ok, now this is recipe #3 for easter, and even though the recipe is quite simple, I would only be making it at easter time. You just want to eat all the different mixtures at once, rather then making the actual cream egg! I had to play with the quantities a little, also depending on what type of egg moulds you use and what sizes they are depends on how much chocolate you’ll have to make.

Ingredients:Gooey Caramel Cream Eggs

Cream:

3/4 Cup of cashews – soaked over night

1.5 Tablespoons of coconut butter – melted

3 Teaspoons of coconut nectar (alternatively you can use rice malt syrup)

3 Teaspoons of vanilla extract

1/4 Cup of water

Sprinkle of sea salt

1/2 Tablespoon of natvia

Caramel:

1/2 Cup of pumpkin puree

2 Teaspoons of vanilla extract

1 Teaspoon of coconut nectar (alternatively you can use rice malt syrup)

Sprinkle of natvia

Chocolate:

1/3 Cup of Cacao butter

2 Tablespoons of coconut oil

2 Teaspoons of vanilla extract

2 Tablespoons of organic cacao powder

1 Teaspoon of coconut nectar (alternatively you can use rice malt syrup)

Instructions:

Combine the ingredients for the chocolate and cream separately in a food processor. In a small bowl, mix together with a fork the caramel ingredients. You should now have your cream, chocolate and caramel mixtures ready to create your cream eggs.

In silicon egg moulds pour in a tiny (approx. 1/2 teaspoon) of your chocolate, followed by your cream then place the caramel in the centre of the cream. Cover with another layer of chocolate. Repeat until you finish your mixtures.

I ran out of chocolate first so with the left over cream and caramel, I added 2x tablespoons of cacao to the cream, mixed and then added mixture to cupcake silicon moulds with the left over caramel.

Gooey Caramel Cream Eggs #2

Be creative and experiment, you don’t even have to use up your left overs, you could just eat straight from the bowl :)

 

Another recipe that doesn’t just have to be for easter. I tried to shape these into little eggs, but maybe they look a bit more like lumps, haha. Peanut Butter + Chocolate = 2 of my favourite things. #2 Easter Recipe for you this weekend, I hope you enjoy! Great for a healthy treat…

Ingredients:Crunchy Peanut Butter Choc Lumps/Eggs for Easter

2 Tablespoons + 1 Teaspoon of rice malt syrup

1 Cup of organic quinoa puffs

6 Tablespoons of 100% pure peanut butter

1/2 Tablespoon of natvia

2 Tablespoons of coconut oil

1 Tablespoon of 100% organic cacao powder

Instructions:

Combine in a small bowl the peanut butter, puffs, 2 tablespoons of rice malt and natvia. Roll into little eggs (makes 10) and place on a plate with baking paper, pop in freezer whilst you make the chocolate.

Ensure coconut oil is melted, combine with cacao and 1 teaspoon of rice malt. Set aside.

Bring peanut butter eggs out of freezer and with your fingers (yes this may get a bit messy) dunk each egg into the chocolate and put back on the baking papered plate. Repeat for all eggs. By the time you finish the 10 eggs, the coconut oil would have started to set, repeat process again for all 4 sides of the egg. Pour any remaining chocolate over the eggs and pop back in fridge.

Once eggs have set, keep in fridge :)

 

 

Mar
29
0

Raw Chocolate/Easter Eggs

Yep, it’s that time of year, Easter and all that chocolate. BUT – it doesn’t have to be full of crap! Try my raw chocolate recipe turned easter eggs…You can use this chocolate base for anything and will be seeing it in a lot of my ‘treat’ recipes. Yes, these recipes are healthy but shouldn’t be eaten excessively, they are guilt-free treats! :)

Ingredients:Raw Chocolate/Easter Eggs

2 Tablespoons of coconut oil

2 Tablespoons of organic cacao butter

Sprinkle of natvia/drops of stevia

2 Tablespoons of organic cacao

Instructions:

Easy – Melt the cacao butter first. To make this simple (as the butter can be quite hard) I grated the butter, placed in a glass bowl and melted over hot water on the stove. Once butter starts melting stir in natvia/stevia and wait for it to dissolve completely before adding the cacao powder and coconut oil. Do this on a low heat, stir until completely dissolved and mixed.

For easter – pour into little easter egg moulds. Or for chocolate you can pour and spread over baking paper, use silicon moulds, just about anything!

Pop in freezer and enjoy after an hour. Keep in fridge once in freezer overnight :)