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Posted on March 28th, 2018
I remember once as a child that I ate so many chocolate eggs I was violently sick!! I had lots of lovely aunts and uncles and everyone gave us children an egg…. and although we were supposed to be strictly rationed somehow we had got away with eating a whole lot in one go…..
Now that I am into raw chocolate, the problem of wanting to keep scoffing the chocolate has disappeared – raw chocolate is so rich and so nutritious its impossible to want to eat more than the digestion can handle – at least in my experience (maybe not that of my dog, who managed to eat my lovely chocolate egg creations a couple of years back and gave us an anxious Easter Sunday watching to see if we needed to rush him to whatever vet we could find on emergency service and have him stomach pumped!! Dark chocolate has been known to kill a small dog, but fortunately our large robust labradoodle showed no signs of damage!!)
So I am looking forward to a luxury and guilt-free chocolate treat this weekend! To that end I have been experimenting – and as so often happens a failed experiment turns into a discovery!
I was trying to make white chocolate eggs but I only had coconut sugar as a sweetener, which turned the mixture brown… and also resolutely refused to dissolve properly. (Maybe if I had been more patient ….?) So when I poured it into the moulds, the heavy brown sugar part went to the bottom, and the white chocolate, still sweetened by its mix with the sugar but not overly so, rose to the top!
So I ended up with stripey eggs! And actually, I like their originality – as well as the fact that they taste delicious. Especially as I filled them with a homemade raw praline mix …
If you want to give it a try, here is the recipe – if you don’t want stripey eggs, but a nice soft brown, I suggest you grind the coconut sugar before dissolving into the warmed and melted cacao butter so it blends completely…. or if you’d like white chocolate, I suggest using light agave nectar to taste instead…
You will also need a couple of chocolate moulds in an Easter egg shape, which I have seen on sale quite widely …
For the filling:
1 1/2 cups of hazelnuts ground in a food processor for 15 minutes until they form a butter (or use a raw hazelnut butter from a shop)
Transfer to a high speed blender and add:
3 tbsps rice malt syrup or coconut nectar
2 tbsp. of melted coconut butter
2 tbsps cacao powder
a few drops of Etherium Pink will add to the love
add water to help blend to create a thick cream
For the chocolate egg:
Melt 1/2 cup of cacao butter in a bowl over hot water. Stir in 25g coconut oil, then 50g coconut sugar (finely ground). Whisk until the sugar has melted and blended (or partially blended if you want stripey eggs!). Or use light agave syrup – 1 tbsp should be enough but check for sweetness to your own taste. Blend in 1 tbsp of lucuma if you have it.
Once all is smooth, pour into the egg mould up to about 5mm from the top. Drop in a spoonful of the filling mixture to bring the chocolate to the top. It should float nicely in the middle.
You then need to let them set. Kate Magic has a tip – put one lot in the freezer until just frozen, and the other in the fridge – you can then pop out the frozen ones and wedge them firmly onto the other set, and then put them all back in the fridge (or freezer) to set finally….
The thing about raw food is that you just need to have fun – it doesn’t have to be perfect, but if you keep checking the taste along the way you can make sure its delicious!
Happy Easter everyone!!
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