We came across some ideas for making raw chocolate Easter eggs, using raw cacao butter and cacao powder. The benefits of ‘raw’ chocolate over factory produced products are that nutrients haven’t been destroyed by heating at high temperatures and that it is higher in antioxidants, anandamide and phenylethylamine. In short, if chocolate makes you happy, raw chocolate treats should make you ecstatic!
The recipe is diary free, gluten free and healthy – packed with antioxidants from the raw cacao. Don’t forget your refreshing healthy light OVIO spritzer on the side!
The Easter eggs recipe is below, with an introduction from its originator, Carol Beckerman. If you make some, let us know how yours tasted.
Raw Chocolate Truffle Easter Eggs with salted caramel filling - by Carol Beckerman
"Desserts have always been close to my heart but we all have a greater awareness of the detrimental effects of sugar on our bodies so I love experimenting with my favourite treats to make them as healthy as possible.
At Easter, we are surrounded by chocolate, but it does not have to be a disaster for our blood sugar, our weight or our waistlines. Making our own Easter eggs means we can control exactly what goes into them, avoiding the high amounts of sugar, milk and E-numbers contained in so many shop-bought varieties.
Cacao is like chocolate, but healthier. It is the raw, unadulterated whole-food source of chocolate. Cocoa powder is cacao, processed to make it cheaper and more widely available and useable, as it is diluted in flavour and soluble in water. A small amount of dark chocolate can actually be good for us, and cacao is considered one of the world’s most amazing superfoods. This is because of the enormous amounts of vitamins, minerals, antioxidants and ‘happy brain’ chemicals it contains.
Here is my recipe for mini Easter eggs made with cacao powder, incorporating virgin coconut oil, sweetening them with agave syrup, which is low on the glycemic index. Filled with salted caramel, made with dates and almond butter, you have a guilt-free treat to thrill the whole family."
- For the salted caramel filling
16 large soft fresh and pitted medjool dates
2 tbsp just boiled water
1 tsp butterscotch flavouring or vanilla
3/4 tsp fine sea salt
1 tbsp virgin coconut oil, room temperature
2 tbsp natural pure almond butter
2 tsp truvio/stevia
- For the chocolate truffle
1/ 2 cup virgin coconut oil, room temperature
1/ 4 cup raw cacao powder
2 tbsp agave syrup
First make the salted caramel filling. Place the pitted dates, water, butterscotch or vanilla flavour, sea salt, coconut oil, almond butter and truvio in the food processor and blend until smooth, scraping down the sides of the bowl occasionally. Transfer to a glass bowl, cover with plastic wrap, and freeze for 1 hour.
Make the chocolate truffle. Place the virgin coconut oil, cacao powder and agave syrup in the food processor and blend until smooth, stopping to scrape down the sides of the bowl. Spray the mini Easter egg moulds with a healthy nonstick cooking spray. Place 1/2 teaspoon of chocolate truffle in the bottom of each mould and smooth it down using a small teaspoon. Remove the salted caramel from the freezer. Spoon out a small teaspoonful of the filling and mould it into a slight oval shape. Place one in each mould. Cover with more chocolate truffle, smoothing the top so that it is flush with the surface of the mould. Cover with plastic wrap, and freeze for 2-3 hours. Remove from moulds and serve immediately.
- Makes 20 mini Easter eggs
Carol Beckerman is the author of eleven cookery books. An enthusiastic cook with forty years’ experience, Carol loves to experiment with recipes to improve health and well-being, and has a particular interest in food intolerances and sugar free, gluten free, and dairy free cooking.