Salted Caramel Easter Eggs

Happy Easter everyone! I hope you are all having a lovely long weekend 😊

I  couldn’t resist doing a healthy option for those that want to enjoy a little chocolate over the holiday but without all of the refined sugars, additives and preservatives that your typical easter egg contains. When you are trying to follow a healthier lifestyle it can be difficult to avoid days like today when unhealthy food is all around you but it you are able to, I’m sure you will take great pleasure in taking naughty treats and turning them into healthy alternatives! This way you don’t feel deprived and you can feel good about what you are eating too!

eggs

I’ve taken my original recipe for my  chocolate freezer treats and adapted it slightly and now these eggs won’t melt if left out at room temperature plus I’ve filled them with yummy salted caramel!

For the Chocolate:

  1. Cacao powder 80g
  2. Cacao butter 100g
  3. Maple syrup 4 tbsp
  4. Coconut oil 1 tbsp
  5. Ground cinnamon 1 tsp
  6. Vanilla extract 1 tsp

For the Salted Caramel:

  1. Tahini 1 tbsp
  2. Vanilla extract 1 tsp
  3. Maple Syrup 3tbsp or date syrup works really well too
  4. A good pinch of himalayan rock salt
  • Melt the cacao butter, coconut oil and maple syrup in a glass bowl over a pan a quarter full with water over a medium heat- make sure the water doesn’t touch the bottom of the glass bowl.
  • Once melted, add the cinnamon and vanilla extract and then slowly add the cacao powder a bit at a time whilst whisking so that it ends up nice and glossy.
  • Fill the moulds you have half way, if you don’t have any chocolate moulds you can use an ice cube tray…but it might not give the same effect for easter!
  • Pop these into the freezer for 20 minutes until they have hardened. Whilst you are waiting, mix together the caramel ingredients and sweeten to taste with extra maple syrup if necessary.
  • After 20 minutes take out the chocolate’s which should now be firm to touch and using a teaspoon put a little blob of caramel into the middle of each one. Then put back into the freezer for another 20 minutes.
  • Finally once this has set, cover the caramel in the remaining chocolate and leave to set in the freezer.

Tahini isn’t for everyone and if you don’t have it in or aren’t a fan, not to worry, I’ve provided another way to make the caramel using dates instead. If you are trying to reduce your sugar intake then I would go for the tahini option but either way they are both completely natural!

Follow the above steps but when it comes to making the caramel use this method:

  1. Cover a handful of dates in some warm water and soak for 5 minutes.
  2. Once soft, drain as much of the water as you can and place into a food processor with the 1tsp vanilla extract and the salt.
  3. Blend until smooth, you may need to get a spatula and scrape the sides down a few times and if it still isn’t to your desired consistency strain the caramel through a sieve to make it nice and smooth.

daffodils

Go on, give them a try and make the easter bunny jealous! 🐰

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