Raw Easter Egg Chocolates

Time to get your chocolate on, healthy style! Yup you heard me! I’ve teamed up with The Raw Chocolate Company to create two super delicious, indulgent, luxury, cute and healthy chocolates. You can obviously use any chocolate mould that takes your fancy, but as Easter is around the corner and I know they’ll be healthy foodies like myself on the hunt for healthy easter eggs/healthy easter recipes so they too can enjoy the celebrations and still feel their best! So here you are, I’ve got your back!

If you don’t have a blender and a thermometer.. I realise most won’t! You can skip that part and melt all the choc ingredients in a glass bowl over a pan of water. The chocolates might not have the classic snap and the texture won’t be the same but they will taste the same! Just keep them in the fridge as they will melt at room temperature!

Cinnamon and Maple Easter Eggs

 

Ingredients – makes 10 chocolates

Filling –

25g smooth cashew butter

1 tbsp cinnamon

35g melted cacao butter – The Raw Chocolate Company

50g maple syrup

Chocolate –

60g powdered coconut sugar – The Raw Chocolate Company

60g cacao powder – The Raw Chocolate Company

10g lucuma – The Raw Chocolate Company

90g cacao butter shavings – The Raw Chocolate Company

Method

Mix the first set of ingredients together in a small bowl until smooth and silky.

Put to one side.

Either follow method discussed in the intro or –

Pop the second set of ingredients in a high speed high speed blender with a tamper stick.

Blend at a high speed until liquid. Keep stopping and scraping down the ingredients thats travelled up the sides.

Keep checking the temperature to make sure it does’nt go over 41 degrees.

Once 41 degrees has reached and the mixture is liquid and combined with no lumps, pour into a bowl and stir until 31 degrees has reached.

Pour half the chocolate mix into the moulds. Top with a heaped tsp of the cashew mix. Then pour over the remaining chocolate.

Pop in the fridge to set for 20 minutes – or until set.

Remove from the moulds.

Get your gobble on!

Keep in an airtight container! If theres any left..

PEanut Butter Cup style chocolate eggs

 

Ingredients – makes 10 chocolate eggs

Chocolate –

90g cacao butter – The Raw Chocolate Company

60g powdered coconut sugar – The Raw Chocolate Company

50g raw cacao powder – The Raw Chocolate Company

10g lucuma – The Raw Chocolate Company

Filling –

50g crunchy peanut butter

5g lucuma – The Raw Chocolate Company

5g date syrup

Method

To make the filling –

Mix everything together in a bowl until combined. Roll the mix into 10 balls and then flatten slightly with your fingers.

Either follow method disused in the intro or –

Pop the first set of ingredients into a high speed blender with a tamper stick.

Blend at a high speed until liquid. Keep stopping and scraping down the ingredients thats travelled up the sides.

Keep checking the temperature to make sure it does’nt go over 41 degrees.

Once 41 degrees has reached and the mixture is liquid and combined with no lumps, pour into a bowl and stir until 31 degrees has reached.

Pour half the chocolate mix into the moulds. Top with the peanut filling balls. Then pour over the remaining chocolate.

Pop in the fridge to set for 20 minutes.

Remove from the moulds and pop in an airtight box.

Time to taste test!!

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