Last year I made these Dark Chocolate Nut Butter Easter Eggs and they are still my favourite - super dark, super bitter and super decadent, with a creamy nut butter centre. Just how I like them. Though not, I understand, how everyone likes them! My daughter, for one, hates dark chocolate but loves white chocolate. My argument that white chocolate should not rationally be labelled chocolate given the lack of cocao content falls on deaf ears.
Hey ho - here is a healthier version of her favourite creamy treat - made free from the usual lashings of dairy and sugar obviously! The coconut butter and lucuma lend plenty natural sweetness. I've added freeze-dried raspberry pieces for extra zing in a few of mine but these are optional - feel free to play with add-ins of your choosing. I have also used dried edible flower petals. Cacao nibs, crushed nuts, dried fruit etc all work wonderfully.
Wishing everyone a Happy Easter x
Raw White Chocolate Easter Eggs (Dairy-free, Vegan)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 8 half eggs, or 4 'whole' eggs
Ingredients:
4 tbsp (60g) coconut buter
1 tbsp (15g) raw virgin coconut oil
pinch sea salt
1 tbsp lucuma powder (optional)
1/2 tsp vanilla extract
optional: 1 tbsp freeze dried raspberry pieces, dried flower petals etc
Instructions:
1. In a double boiler (i.e. heat-proof bowl suspended over a pan of barely simmering water, ensuring no water gets into the bowl), very gently melt the coconut butter and coconut oil and whisk together with salt, vanilla and lucuma, until smooth.
2. Remove from heat.
3. Dry base of bowl to ensure no condensation gets into the chocolate.
4. Sprinkle some freeze-dried raspberry pieces or flower petals into the base of each silicone egg shaped mould.
5.Carefully pour tablespoons of the melted chocolate into each mould.
6. Refrigerate or freeze to set before removing from moulds. Store in fridge (softer to the bite) or freezer.
** These half egg moulds can be 'glued' together to form whole eggs with a little bit of extra melted coconut butter once set.
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| Raw White Chocolate Easter Eggs (Dairy-free, Vegan) |
Hey ho - here is a healthier version of her favourite creamy treat - made free from the usual lashings of dairy and sugar obviously! The coconut butter and lucuma lend plenty natural sweetness. I've added freeze-dried raspberry pieces for extra zing in a few of mine but these are optional - feel free to play with add-ins of your choosing. I have also used dried edible flower petals. Cacao nibs, crushed nuts, dried fruit etc all work wonderfully.
Wishing everyone a Happy Easter x
Raw White Chocolate Easter Eggs (Dairy-free, Vegan)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 8 half eggs, or 4 'whole' eggs
Ingredients:
4 tbsp (60g) coconut buter
1 tbsp (15g) raw virgin coconut oil
pinch sea salt
1 tbsp lucuma powder (optional)
1/2 tsp vanilla extract
optional: 1 tbsp freeze dried raspberry pieces, dried flower petals etc
Instructions:
1. In a double boiler (i.e. heat-proof bowl suspended over a pan of barely simmering water, ensuring no water gets into the bowl), very gently melt the coconut butter and coconut oil and whisk together with salt, vanilla and lucuma, until smooth.
2. Remove from heat.
3. Dry base of bowl to ensure no condensation gets into the chocolate.
4. Sprinkle some freeze-dried raspberry pieces or flower petals into the base of each silicone egg shaped mould.
5.Carefully pour tablespoons of the melted chocolate into each mould.
6. Refrigerate or freeze to set before removing from moulds. Store in fridge (softer to the bite) or freezer.
** These half egg moulds can be 'glued' together to form whole eggs with a little bit of extra melted coconut butter once set.
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