Friday, 3 April 2015
Who doesn't love a cream egg right?!
Well, we've always been fans, and Easter is that time of year when a little indulgence has to occur and those old favourites and classics must be allowed for. When you have had your fix though, here is an alternative that you can eat a little more freely, in fact you can eat these ones for breakfast, lunch and dinner all Easter long and feel no guilt whatsoever!!
These little beauties have a homemade chocolate shell, and are then filled with an 'egg white' vanilla coconut butter, with a 'yolk' of cashew butter mixed with a wee pinch of turmeric to give that yellow look.
I have to pop the picture in shortly as we are currently on a road trip (going no-where fast on the motorway with all of the other long weekend holidaymakers!!). I forgot to get organised and out the right pictures on the right device - oh the problems we have to deal with these days!!!
So anyway, picture to come soon, keeping you intrigued!
These eggs are really simple to make, and mine are more of a cream ball than a cream egg - couldn't find the blimmin' egg shaped mould that I KNOW should be on the kitchen cupboard somewhere, but could easily have been 'borrowed' for playdough play time...every now and then I go and claim back my kitchen equipment! Cheeky monkeys, but can't deny them the fun they have, so just give it all a good hot wash to get rid of that salty flavour from the playdough!
So basically you just make your chocolate (only a few simple ingredients), line the moulds, chill, fill with coconut butter and pop a dollop of 'yolk' in the middle while the coconut butter is still soft and chill again. Once set, use the back of a teaspoon heated under hot water to melt the edges of each half and stick them together. Couldn't be easier! ;)
The eggs are free of gluten, dairy, grains, soy, and refined sugar. You can make them nut free if you use maybe sunflower or pumpkin seed butter to make the yolk, or you could just leave it out. The only sweetener I used in these was about 2 tsps honey in the chocolate shell. You can add more, or add sweetener to either of the fillings if you like a sweeter treat for more of that classic cream egg indulgence.
Gluten-free, grain free, dairy-free, soy-free, free of refined sugar
This recipe makes 2 eggs, so adjust the quantities depending on how many you want to make.
Half a block of cacao butter (about 100g) - note: I used a half block of ghirardelli unsweetened cacao, which already has the classic cacao colour (brown of course!), but if you are using classic white cacao butter, you will need to add about 2 tbsp cacao powder to make it chocolatey
1 tbsp coconut oil
2 tsps honey or sweetener of your choice (adjust quantity to suit)
1/2 tsp vanilla extract
4 tbsp coconut butter, melted (to make your own coconut butter click here for a recipe)
1/4 tsp vanilla powder, or vanilla extract
Can add sweetener if you choose
2 tbsp cashew nut butter (click here if you want to make your own)
Pinch of turmeric
Sweetener if you choose
1. Pop all the ingredients for the chocolate mix in a small glass bowl and set over a small pan filled with enough water to simmer, but do not allow the water to touch the bowl. Heat gently until all ingredients are melted - stir to combine. Do not overheat, as the mixture may seize and become very difficult to work with.
2. Line an egg shaped mould (or half circle if you don't have eggs!) with the chocolate mix. You may need to do a couple of layers to get a nice thick shell. Pop in the fridge to set
3. While the chocolate shell is setting, you can prepare your fillings. Very simple!
4. For the egg white, simply mix the melted coconut butter, vanilla, and sweetener if you're using it in a small bowl. For the yolk mix, blend the cashew butter with the turmeric. Shape the cashew butter into 4 small balls to sit in the middle of the egg.
5. Remove the chocolate moulds from the fridge, and fill each half with coconut butter. Place a ball of cashew butter on the centre of each egg, then pop back in the fridge until the coconut butter has hardened.
6. Using a spoon or metal spatula, run it under hot water and use the back of it to smooth the tops of the egg halves and melt the edges. While still melted, stick one half on top of the other and press down gently to seal. Pop back in the fridge to harden again for a couple of minutes, and hey presto - you have a cream egg!