Creamy Chocolate Eggs

Serves: 15|Prep: 15 minCook: 5 minSet: 30 min

Easter is synonymous with chocolate, especially chocolate eggs. And while there are a few healthy options in health food stores, nothing beats homemade chocolate! Not only is it free from preservatives but you can control exactly how much sugar or sweetener is added to avoid that dreaded sugar rush. These Creamy Chocolate Eggs have a delicious centre without the nasties, plus they’re easy to whip up with your kids.

Ingredients

Method

Filling:
2 tbs coconut oil
50g cacao butter
2 tbs maple syrup
1 tbs cacao powder
1 tbs carob powder
Pinch vanilla powder or extract

Chocolate:
1/2 cup organic cacoa butter, melted
1/2 cup cacao powder
2-3 tbs maple syrup
1/2 tsp vanilla powder or extract
Pinch of Himalayan rock salt (optional)

1.	To make the filling, gently heat the coconut oil, cacao butter, maple syrup, cacao, carob and vanilla in a small saucepan over low heat until almost melted. Remove from the heat and stir to combine, refrigerate until set.
2.	Once the mixture is chilled, use an electric hand mixer to whip the filling until smooth.
3.	Meanwhile make the chocolate by pouring some water into a small pan and placing over medium heat. Add the cacao butter to a small bowl and put it on top of the pan.
4.	Once cacao butter is completely melted stir in all other ingredients until well combined and smooth.
5.	Pour a little bit of the chocolate into egg moulds. Next add about 2 tsp of chocolate cream to moulds. Top with a little more chocolate.
6.	Place moulds in freezer to set for 1-2 hours, then carefully take out of moulds and store in an airtight container in the fridge for up to 2 weeks.

Tip:

To sweeten further, you can use liquid stevia. Store in an airtight container in the fridge for up to 2 week or freeze for up to 4 months.