Nothing screams Easter more than a creme egg! Why not make your own nutritious twist on this seasonal treat?
By Healthy Diet
Serves: 10 half eggs
For the chocolate
1 tsp Aduna Super-Cacao Powder
1 tsp cashew butter
1/3 cup cacao butter
1/4 cup coconut butter
1/2 tsp vanilla powder
1 tbsp maple syrup
1 tbsp cashew milk
For the filling
1/2 tbsp Aduna Super-Cacao Powder
1 tbsp coconut cream
1/2 tsp cinnamon
1/2 tbsp maple syrup
Start by placing silicone egg moulds in the freezer. To make the chocolate, melt cacao butter and coconut butter in a heat-resistant bowl over a saucepan of boiling water. Then stir in vanilla, cashew milk and maple syrup until smooth. Pour the mixture equally into two bowls. Add cacao powder to one bowl to make the dark chocolate. In another bowl, add cashew butter to make the white chocolate and stir both mixtures until fully combined.
Remove the moulds from the freezer and spoon a few teaspoons of each chocolate mixture into your moulds so that they are about 1/3 full. If you want to create a ripple effect of white and dark chocolate, spoon both mixtures on top of each other and stir them around a little. Pop them in the freezer to set.
To make the filling, place all the ingredients in a bowl and stir together until fully combined. If the mixture is too runny, place it in the freezer for 5-10 mins so it hardens a little.
Remove the moulds from the freezer and spoon a heaped tsp of the coconut mousse filling into the centre of each egg mould. Then pour the two remaining chocolate mixtures into the moulds so they fill up to the top around the mousse centre, then put them in the freezer for 15 minutes to set.
Once they are fully set, gently push them out of the moulds and devour! Store in the fridge or freezer for 1-2 weeks.
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