In the past I would have happily run to the shops to buy a nice dark chocolate but then I realised how easy it was to make your own chocolates at home and I haven’t looked back since! This dairy free chocolate recipe only requires 4 ingredients and it’s so simple that you’ll be able to whip up some easter eggs in a flash!
The best thing is that Mr TUQ also loves my homemade chocolate – homemade ‘healthy’ is difficult to get past him (i.e. my chocolate beetroot muffins weren’t really a hit) – so his seal of approval is as good as any in my eyes!
My favourite easter eggs as a kiddy would have to have been caramel eggs – so I’ve created a much healthier version. I’ve also got a rocky road egg recipe which I love, or you could also stick to a plain, but equally delicious dark chocolate eggs instead. All the recipes for these delectable easter treats are below!
1/2 C Coconut Oil
1/2 C Cocoa Powder
3 Tbs Agave Nectar
Pinch of sea salt
6 Medjool Dates
3 Tbs Almond Butter
1 Tbs Maple Syrup
1 Tbs vanilla bean paste
pinch of sea salt.
Rocky Road Filling:
2 Tbs Puffed Brown Rice
1 Tbs Unsalted Peanuts, chopped into small cubes (or monkey nuts as they are often referred to here in the UK!)
1 Tbs Dried Cranberries, chopped into small cubes
Chocolate Easter Eggs:
1. Melt the cocoa in a small pan over a very low heat as you want it to melt but not be warm.
2. Add the cocoa powder, agave nectar and sea salt into your saucepan and give it a good whisk.
2. Once all the ingredients are combined then transfer the mixture into some sort of jug or container with a spout (This one from Lakeland is really good for making easter eggs because it has a lid and is microwaveable. This definitely comes in handy if you need to re-melt the chocolate).
3. If you just wanted to make plain chocolate easter eggs then just fill up the moulds and put them in the freezer for 15 minutes to firmly set
4. Remove the eggs from the freezer and pop them out. Use a pastry brush or the back of a teaspoon to put some of the chocolate mixture on one side of the egg and then join both pieces of the egg together. Return to the fridge to set.
5. Voila – making your own homemade chocolate is that easy!
To make the caramel easter eggs:
1. To make the caramel, remove the seeds from your dates and soak them in some hot water for about 3 minutes.
2. Put the the softened dates plus 2TBS of the ‘soaked date water’ into the food processor.
3. Add in the almond butter, maple syrup, vanilla and salt into the food processor and give it a good whizz until the mixture is nice and smooth and it has a nice caramel colour.
4. Make the chocolate mixture (steps 1-3 above).
5. Fill the easter egg mould about half way with the chocolate mixture and set aside for 1 minute until the mixture has thickened.
(FYI – You might think this is a bit of a faff but trust me it helps with the whole ‘egg structure’! If the mould is not sufficiently coated in chocolate then the eggs will collapse when you are trying to take out the chocolate and you’ll just have to lick your caramel eggs straight out of the mould! #notthatbad).
6. Put the caramel into a piping bag (a ziplock bag with a little hole cut off at the corner will do!) and push this into the centre of the chocolate, leaving enough room to add a layer of chocolate on top. As you can see below, the chocolate oozes around the caramel which means there is no caramel escaping and sticking to the mould!
7. Fill the rest of the mould with chocolate and ensure the caramel is well covered. Then put your eggs in the freezer to set for 20 minutes.
8. Pop out the eggs from your mould, brush on some chocolate on one side of the egg and then stick them together. Return it to the fridge to set.
To make the rocky road easter eggs:
1. Make the chocolate mixture (steps 1-3 above)
2. Add the brown puffed rice, chopped peanuts and cranberries into a bowl and give it a little mix.
3. Add 1 tsp of chocolate to each mould. Leave for a few minutes and then start to swirl around the mould. If your mixture is a bit too hard then use the back of a warm spoon or a small spatula to ensure the mould is coated and create a hole inside.
4. Put it in the freezer to set for 5 minutes.
5. Add in the rocky road mixture to the hole in the egg.
6. Fill the rest of the mould with chocolate and then put your eggs in the freezer to set for 20 minutes.
7. Pop out the eggs from your mould, brush on some chocolate on one side of the egg and then stick them together (you might need to cut any rice crisps that have risen to the top of the mould to get your eggs to nicely sit together!).
8. Return it to the fridge to set.
If you aren’t going to eat your eggs straight away, it’s best to store them in the fridge because you don’t want them to easily melt!
These little eggs are truly eggcellent – they are really chocolately, they melt in your mouth and you don’t have to feel too guilty about eating them either! Win-win-win!
If I’m honest, I’m likely to keep making these easy morsels to keep in the fridge all year round. It’s just going to be a battle to keeping them in the fridge now Mr TUQ loves them too!
Hoppy Easter folks – hope you have a lovely long weekend and the easter bunny drops off some of these melt in your mouth easter eggs!