Paleo Easter Eggs
Happy Easter everybody! It’s that time of year where we all like to indulge, but this Easter we decided that we would skip the sugar high (and crash!) and make these almost paleo eggies instead. These are cream eggs with a twist – not only are they free from refined sugars, but they’re full of healthy, satiating fats! They’re still what I would call an indulgence as they are quite rich, but they’re free from nasty additives and excess sugar and I guarantee they’ll leave you feeling better come Monday morning. They’re also a super fun activity for kids… or any big kids for that matter!
This basic chocolate recipe uses only 3 ingredients: cacao butter, cacao powder and your choice of sweetener (we like honey or stevia!). You can add more or less sweetener depending on how bitter/sweet you like your chocolate (we like ours dark!). We’ve also included a recipe for a simple cream filling – this can easily be omitted or modified to exclude dairy if you’re intolerant. If you’re going for dairy free, other great fillings ideas would be nut butters… peanut butter is our fave!
Do keep in mind that although cacao butter is solid at room temperature, it will melt in your hands if you hold onto it too long – so eat up fast!
What You’ll Need
For the chocolate:
- 150g Cacao butter
- 70g Cacao powder
- Sweetener: either 70 g honey or 2 tbs powdered stevia icing sugar
- Silicone easter egg moulds
For the filling:
- 125g Cream cheese
- 2 tbsp Sour cream
- 1/4 tsp Vanilla bean powder
- Vanilla essence
- Sweetener: 1/8 cup xylitol or honey
For the chocolate eggs:
1. Start by heating a shallow pot of water to create a double boiler.
2. In a separate metal bowl, add the 150g of cacao butter. Bring the pot of water down to a simmer, and place the bowl over the top. Slowly melt the cacao butter, stirring regularly with a spatula.
3. When completely melted, remove the bowl from the heat and mix in the 70g cacao powder and sweetener.
4. Place the bowl with chocolate in the fridge to cool and check the consistency of your chocolate every 2-3 minutes. This part can be tricky! We want the chocolate to thicken only slightly – too runny and it won’t stick to the mould, too thick and it will be difficult to spread.
5. When the chocolate has only just started to thicken, remove from the fridge. Make sure you stir regularly to prevent any further thickening.
6. Spoon the chocolate into the moulds and smooth with the back of the spoon. If you’re finding the chocolate too runny, pop it back into the fridge. If you’re finding it too thick, give it a good whip. Warning: things are probably going to get messy!
7. Once you’ve filled the moulds, pop them in the freezer.
8. After 5-10 minutes, remove the solidified chocolate from the freezer and carefully pop out of the moulds.
9. If you’re going to fill your eggs, go ahead and make the filling now (recipe below).
10. Warm a tray in the oven. Remove from oven and place one of your half eggs onto the heat with the edges down. Spoon your filling into one half, and then quickly stick the two halves together. You should now have an egg!
11. If you’ve used filling, store in the fridge or freezer. If you’ve made plain chocolate, this can be stored in the cupboard at room temperature.
For the filling:
1. Add cream cheese, sour cream, vanilla essence, vanilla bean powder and sweetener of your choice into a bowl and mix well. That’s all there is to it!!
Happy Easter everybody!