Dark Chocolate Easter Eggs
Still want to get your chocolate fix this Easter but don't want all the nasties? Why not try making your own delicious Easter Eggs to share.
INGREDIENTS
-
- 150g organic cacao butter
- 150g organic coconut butter, melted
- 1/2 cup organic cacao powder
- 3 tbs organic maple syrup (or liquid sweetener of choice)
- 1/4 tsp organic vanilla powder or
- 1/2 vanilla bean, scraped
- Easter Egg Moulds
METHOD
- create a double boiler by placing cacao butter in a heatproof bowl over a pot of simmering hot water.
- Pour in the maple syrup and stir frequently with a whisk until the cacao butter has completely melted down and maple has combined. Set aside to cool for 10-15 minutes.
- Add the melted coconut butter, cacao powder, vanilla powder and salt to the bowl. Use a whisk to stir all ingredients until well combined and it reaches a smooth, even consistency.
- Gently divide the melted chocolate into moulds, tapping the moulds on the bench to release air bubbles.
- Carefully place the mould in the freezer for at least 15 minutes, or until completely set.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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