Yayy 2 more weeks until Easter, which means it's time to get your Easter bake on! 😁
Cadbury Cream Eggs have got to be one of my fave Easter treats, so it only made sense that I try to make a healthier version. While I must admit, these Cream Eggs don't reeeally taste just like the real thing, but they sure are extremely tasty!! 😋
In this recipe I used a mix of coconut oil and cacao butter. The coconut oil makes these chocolates 'melt in your mouth' and the cacao butter will allow these chocolates to be solid at room temperature. However, cacao butter can be quite hard to find so you can substitute the cacao butter for any sort of nut butter (almond butter has the best taste in raw chocolate) or use extra coconut oil. The chocolate will taste amazing but will need to be stored in the fridge as they will most likely start to melt or become very soft at room temperature.
As with all my raw chocolate treats, I always use the Blue Coconut unscented or deodorized coconut oil. As I find the coconut oil flavour can be too overpowering and really change the taste of the chocolate. I buy Blue Coconut from Pak'nSave and you can also buy their oils off their website.
If you don't have any chocolate Easter moulds don't worry as you could definitely make these in mini muffin tins or even use ice trays! Otherwise here is the website where I purhased my moulds from.
Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊.
Easter Cream Eggs
- 1/4 cup Blue Coconut coconut oil
- 1/4 cup melted cacao butter (see above for substitutions)
- 3 Tbsp cacao powder
- 1/2 tsp vanilla extract
- 1 & 1/2 Tbsp maple syrup (or your preferred natural sweetener)
- Pinch of sea salt
- 1/4 cup cashew nuts (soaked overnight)
- 1 Tbsp water
- 1 Tbsp maple syrup (or your preferred natural sweetener)
- 2 Tbsp Blue Coconut coconut oil
- 1/2 tsp vanilla extract
- Whisk together all the chocolate ingredients until well combined. Taste the chocolate and add any extra maple syrup if you prefer it sweeter.
- Place the bowl in the freeze for 5 mins to make it a little firmer. Don't leave it in for any longer you you will be left with a solid bowl of chocolate! Whisk to remove any lumps.
- Place a heaped teaspoon of chocolate into each mould and using a spoon coat the sides. Then put the tray back in the freezer for another 5 minutes.
- Blend the cashew cream ingredients in a blender until smooth. Place a heaped teaspoon of cashew cream into each chocolate mould.
- Freeze for another 10 mins.
- Top with chocolate then leave in the fridge for about 10 minutes or until firm.
- These chocolates are best eaten at room or fridge temperature. Store in the fridge or freezer.
Makes approx 8 medium sized chocolates
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