Butter Filled Easter Eggs
April 9, 2017 | Cooking time:
1/2 cup coconut oil
1/2 Cup raw cacao powder
2 Tbsp coconut cream
1 Tsp cinnamon
1/2 Tsp Vanilla
1-2 Tbsp rice malt syrup (Optional. I omit this because my taste buds have changed and I now like the bitterness of chocolate and the cinnamon give it enough sweetness for me. However, if you’re new to quitting sugar or you’re serving these for guests, we recommend adding another tablespoon of rice malt syrup to the mix as they are quite bitter to those who haven’t quit sugar. Just taste the mixture before you set them and add more rice malt as needed.)
Fillings: (Choose one or all)
Coconut butter, softened
Pinch of sea salt
Drop of peppermint essential oil
- Combine all ingredients in a saucepan over low heat, stirring until melted and combine well. Let cool slightly.
- Pour the mix into easter egg moulds filling HALF WAY (or ice cube trays work well) and let it set in the fridge.
- After the layer has set, dollop in a pinky nail size amount of any or all of the kinds of butter onto the first layer and then pour chocolate mix over the butter to fill the mould.
- Set in the fridge.
These need to be stored in the fridge as they don’t have fillers and preservatives and therefore will melt at room temperature.