Raw Chocolate Caramello Easter Eggs

Raw  Chocolate  Caramello  Easter  Eggs

I had to share this amazing easter inspiration by Nutrition Republic in little old Adelaide!! Go you good thing, think Im in love! If you would like to create something similar head here to see my recipe



Y o u  w i l l   n e e d  f o r  t h e  s h e l l  :

Option no. 1 my fave option (melt already made good quality chocolate preferably raw)

200- 400 gm organic chocolate melted

Option no. 2 (make your own)

1 cup of melted cacao butter

1 tbsp. coconut oil

1 cup raw cacao powder

2 tbsp. coconut sugar, maple syrup or stevia to taste

1 tsp pure vanilla extract

1 pinch Himalayan salt

Easter egg moulds of choice

Y o u  w i l l  n e e d  f o r  t h e  c a r a m e l  f I l l I n g :

1tbsp hulled tahini

2 tbsp. coconut, maple, rice malt syrup or stevia to taste

1/2 tsp pure vanilla extract

1 pinch Himalayan salt

L e t s  m a k e  i t

Melt cocoa butter and coconut in a pan on low heat then add your sweetener. Remove from the heat and add cacao powder and vanilla whisking until it becomes smooth and velvety! Add more sweetener to taste. Fill the moulds about 1/3 full spreading up the sides, then pop into the freezer to set.

If you are using already made chocolate, in a bowl break up the chocolate, place over a boiling pot of water, do not let the chocolate come in contact with the water at any time as it will ruin the consistency, stir until melted.

Next combine all of the tahini, sweetener, vanilla and salt in a bowl and stir until it comes together creating a caramel consistency.

After approx. 15 – 20 minutes, remove the moulds and pop them out of their cases. Fill the shells evenly and you can use the caramel to stick the sides together. Place them back into the freezer to set. Store in the fridge or freezer and enjoy!!!

Order ingredients on playt.com for quick and easy delivery