Recipes

TCPA’s Healthy Chocolate Easter Egg Recipe

TCPA’s Healthy Chocolate Easter Egg Recipe

Here at TCPA we are all about healthy snacks and easter can be obviously be a tricky time for staying on track. We have put together a healthy alternative that will satisfy a true chocolate fiend.

Not only are they delicious, they also happen to be gluten free, dairy free, fructose free and have no nasty preservatives, colours or flavours. Just indulgent goodness!

Ingredients

  • 50 g (1/3 cup melted) cacao butter
  • 25 g (2 tablespoons) coconut oil
  • 60 g (1 loose cup) raw cacao powder
  • 1 tablespoon Rice Malt Syrup.

Directions

  1. In a medium sized bowl, heat the cacao butter, coconut oil and rice malt syrup over a double boiler until completely melted together.

    Remove from heat and stir through the cacao powder ensuring there are no lumps. Continue to stir for a couple of minutes as the mixture begins to drop in temperature.

    3. Spoon approximately one teaspoon of the melted chocolate into each mould. Gentle swirl around until all sides are evenly coated. 

    4. Place in the freezer to set while you make your filling.

Try these naturopath certified fillings to mix it up!


Hazel-Nutty Chocolate Filling
Mix together ¼ cup of hazelnut butter (you can use almond butter) and 2 teaspoons of Vego Hazelnut butter
in a small bowl.

Raspberry Ripe Filling
Place ½ punnet raspberries, ½ cup desiccated coconut and 2 teaspoons almond buter into a food processor and blitz until well combined. 

Bounty Filling 
Place ¾ cup desiccated coconut, 3 tablespoons coconut milk , 1 tablespoon rice malt syrup (optional), ¼ teaspoon vanilla powder and a pinch of salt into a food processor and blitz until well combined. 

Assembling the Eggs

1. Remove the chocolate from the freezer and spoon approximately ½ teaspoon of filling into each egg half. Place back into the freezer to set, approximately 20 minutes. 

2. Now for the tricky part – assembling the eggs. Remove the eggs from the freezer and while still hard, pop the egg halves out of the mould. To stick two halves together, gently run your finger around the edge of the eggs, this will melt the chocolate. Gently push the two halves together. Handle the eggs as little as possible as the more you touch them the more they will melt. 

3. Place the assembled eggs back into the freezer. Although the eggs should stay relatively stable at room temperature, we recommend storing them in the fridge or freezer.

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