If you havn’t noticed by now I love my sweet treats, most of my posts are healthy treats. I love playing around with recipes and trying to recreate the “normal” store bought treats we all so fondly remember.
Today I am keeping it short and sweet for you. Im not usually one to celebrate Easter but this year decided to join in the easter spirit and make these delicious eggs, make for your kids and family and friends this easter. Instead of the regular sugar filled ones that will send your kids on a sugar high which then leads to tantrums and mood swings and not a very happy child (;
I have 3 Variations here, I have done a sweet caramel date paste, a creamy cashew filling which also doubles as a chocolate mousse. Yum right? Yes! Below I have given the amounts for one batch, I doubled the chocolate recipe and had a bit left over of each sauce I kept in the fridge. I also used different size molds, so you will have to play around and see what works for you. I made 12 small easter eggs, 9 small little bunny heads with no filling, as well as 2 larger bunny’s with fillings.
Well lets get started
Ingredients: *Use Organic where you can
For the Chocolate Eggs:
1 Cups Cacao Butter
3/4 Cacao Powder
1/3 Cup Agave nectar or Maple Syrup
Melt the Cacao butter in a double boiler, then mix in your Cacao powder and sweetener until smooth.
Place a tsp of chocolate into small molds and Tbsp into the larger molds place in the freezer for 10 minutes. Then remove the molds, the chocolate should have hardend a bit, you can then use a spoon or your finger to cover the mold with chocolate as your “shell” .Place back in the freezer and make your fillings as below.
Cashew Cream and Chocolate mousse
1 1/2 Cup Cashews
1/3 Cup water
3 Tbsp Maple Syrup or agave
1/2 tsp Vanilla Powder
Pinch of salt
*1 Tbsp Raw Cacao for chocolate mousse
Soak your cashews for 1-3 hours( shorter if you have a high speed blender) , drain the cashews and add all your ingredients to a blender and blend until smooth and creamy. Take half the cashew cream out then add 1 Tbsp of Raw Cacao to the the remaining cream to make your chocolate mousse.
1 Cup Medjool Dates
1 tsp Vanilla Extract or 1/2 tsp Vanilla Powder
2 1/2 Tbsp Coconut Oil
1/2 Cup Water (from soaked dates)
1/4 tsp Himalayan Salt
Heat 2 cups of water place the dates in water and soak for 15-20 minutes. Drain the dates and set the water aside. Place in the blender with 1/2 cup of the date water, vanilla oil and salt. Blend until smooth.
Now that you have done your fillings you can take your chocolate molds from the freezer and add in the fillings you like to each one, then cover with chocolate. You may need to re melt your chocolate.
Place back in the freezer and leave overnight so they can really set well. In the morning you can remove your chocolates. If you have used the molds like I did that have half an egg on each simply dip your finger in warm water and rub over the base so it melts a little and you can then stick the 2 halves of chocolate eggs together to make an egg or whatever mold you have (:
I hope these work out well for you, they are so fun to make and more fun to eat (: oh yes and how cute is my little wooden bunny? such a cute find hehe