Easter can be a very tricky time of year if you are trying to follow a refined sugar free way of eating. Especially, if like me, you have children. I don’t want my kids to miss out on the delicious treats the Easter Bunny poops out. (Yes that’s what my boys think, thanks to the movie Hop!)
Thanks to our Raw Vegan Chocolate and ALDI, I can now offer a substitute to my kids. Well not offer, that’s what the damn Bunny is bringing.
I found these super cute, silicone Easter moulds at ALDI last year, (marked down to $1 might I add) that I knew I would use some day. Today is that day! I could only get one so rather than having to wait for the chocolates to set and repeat several times, I am also using other moulds I had around the house.
Make your Raw Vegan Chocolate. I quadrupled the recipe for this, you would need to judge how much you will need based on how many moulds you’re filling and their capacity. My tip; More is more! Haha… You can never have too much Raw Vegan Chocolate, it’s so versatile that if you don’t use it all for these, you will no doubt find another way! Just put it in an airtight container in the fridge.
Depending on how much time you have on your hands, you can use your Thermomix, microwave or stove. Which ever floats your boat.
Allow your chocolate to cool to room temperature so it thickens. We tried pouring the chocolate in and it really didn’t work. You will need to use a pastry brush to paint a layer of chocolate into the moulds. We also recommend using silicone moulds as you wont need to spray them and the chocolates will pop out with ease.
Place your chocolate layered moulds into the freezer to set for around 10 minutes.
While your chocolate is setting, make your caramel filling for the centre. We have two different types for you to choose from; a nut free, school friendly version and one containing nuts.
Once you have made your chosen caramel, fill your coated moulds 2/3 full with caramel.
Reheat your leftover Chocolate a little, you don’t want it boiling just pourable. Pour the chocolate evenly to fill the moulds, making sure to cover the caramel filling.
Return the moulds to the freezer for at least 30 minutes to set completely before carefully removing the chocolates.
PHOTO OF MOULDS FILLED
Look how cute they are! They taste great too! Egg-cellent!
It doesn’t get much better than this; refined sugar free Easter treats. Now I can eat as many as I want without feeling guilty… right? Well I’m going to! I’ll make more for the kids later 🙂
RAW VEGAN CHOCOLATE
¾ cup coconut oil
6 Tbs 100% maple syrup
6 Tbs cacao powder
NUT FREE CARAMEL
140g pitted dates
1½ Tbs 100% maple syrup
1 tsp vanilla essence
¼ cup coconut oil
6 Tbs 100% maple syrup
2 Tbs nut butter of choice
1. Make your Raw Vegan Chocolate by melting your coconut oil and maple syrup together in the microwave in a glass jug, in 30 second increments until melted but not boiling. Then add your cacao powder and mix until well combined and a smooth consistency. Then aside until chocolate has come to room temperature.
2. Using a pastry brush, line your moulds with the chocolate mixture and place in the freezer to set for approx. 10 minutes.
3. Meanwhile, make your chosen caramel filling.
For the Nut Free Caramel; soak your dates in boiling water for 10 minutes. Drain your dates and then place all ingredients into a blender and blend until well mixed and it has reached desired consistency. Scraping down the sides as you go.
For the Nut Caramel; place all ingredients into a microwave safe dish and microwave in 30 second increments, mixing each time. Repeat this until you get a smooth consistency, making sure you do not boil.
4. Remove moulds from the freezer and fill with your caramel so that your mould is ⅔ full.
5. You will need to warm the remaining Raw Vegan Chocolate so it is a pourable consistency. Top your moulds with the chocolate, making sure the caramel is covered. Return to the freezer for at least 30 minutes.
6. Gently remove your Caramel Filled Chocolates from the moulds and enjoy! N