These are adapted from my Guilt-Free Chocolate Recipe
A little bit of fun for the Easter festivities without having to suffer any ill effects of sugar, dairy or gluten. I like my chocolate bitter and happily enjoy it without any sweetener but feel free to sweeten to taste with a little maple syrup or honey. To make these nut-free, try subbing the almond butter for tahini mixed with a little maple syrup or honey or use sunflower or pumpkin seed butter. Happy Easter x
Chocolate Nut Butter Easter Eggs
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes approx 10
Ingredients:
5 level tbsp coconut oil (75g)
5 level tbsp raw cacao powder, grated raw cacao, or unsweetened cocoa powder (30-35g)
1 tbsp coconut cream concentrate
1/2 tsp vanilla extract
pinch himalayan pink salt (I use this one - use code IMPAL10 for 10% discount)
optional: 1-2 tbsp maple syrup or liquid sweetener of choice
Filling: 2-3 tbsp almond butter (or alternative nut or seed butter of choice)
Instructions:
1. Place silicone mould in freezer to cool.
2. Use a double boiler or just a heatproof bowl sitting snuggly over a saucepan with 1-2cm hot water, on very low heat. Do not allow bottom of bowl to touch water.
3. Gently melt coconut oil, coconut cream concentrate in the bowl.
4. When melted, whisk in cacao/ cocoa, vanilla and salt (and sweetener if using).
5. Remove silicone mould from freezer and carefully fill each hole just under half full with chocolate.
6. When all holes are just under half full gently swill the mould tray around to move the chocolate up the sides of the mould.
7. Return mould to freezer for 5-10mins until set.
8. Place a small blob (around 1/4 tsp) nut butter in the centre of each chocolate, flatten slightly, then cover with remaining chocolate mix.
9. Refrigerate or freeze to set before removing from moulds. Store in fridge or freezer.
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| Chocolate Nut Butter Easter Eggs |
A little bit of fun for the Easter festivities without having to suffer any ill effects of sugar, dairy or gluten. I like my chocolate bitter and happily enjoy it without any sweetener but feel free to sweeten to taste with a little maple syrup or honey. To make these nut-free, try subbing the almond butter for tahini mixed with a little maple syrup or honey or use sunflower or pumpkin seed butter. Happy Easter x
Chocolate Nut Butter Easter Eggs
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes approx 10
Ingredients:
5 level tbsp coconut oil (75g)
5 level tbsp raw cacao powder, grated raw cacao, or unsweetened cocoa powder (30-35g)
1 tbsp coconut cream concentrate
1/2 tsp vanilla extract
pinch himalayan pink salt (I use this one - use code IMPAL10 for 10% discount)
optional: 1-2 tbsp maple syrup or liquid sweetener of choice
Filling: 2-3 tbsp almond butter (or alternative nut or seed butter of choice)
Instructions:
1. Place silicone mould in freezer to cool.
2. Use a double boiler or just a heatproof bowl sitting snuggly over a saucepan with 1-2cm hot water, on very low heat. Do not allow bottom of bowl to touch water.
3. Gently melt coconut oil, coconut cream concentrate in the bowl.
4. When melted, whisk in cacao/ cocoa, vanilla and salt (and sweetener if using).
5. Remove silicone mould from freezer and carefully fill each hole just under half full with chocolate.
6. When all holes are just under half full gently swill the mould tray around to move the chocolate up the sides of the mould.
7. Return mould to freezer for 5-10mins until set.
8. Place a small blob (around 1/4 tsp) nut butter in the centre of each chocolate, flatten slightly, then cover with remaining chocolate mix.
9. Refrigerate or freeze to set before removing from moulds. Store in fridge or freezer.
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