By NicolaIngredients
Chocolate:
1 cup cacao butter, grated or 1 cup coconut oil (or a combination of the two)
1 cup cacao or quality cocoa powder, sifted to remove lumps
1/2 teaspoon freeze-dried raspberry or strawberry powder (I use Fresh As) or cinnamon
Caramel filling:
1/2 teaspoon finely grated orange zest
Directions
1Set out silicone or plastic Easter egg moulds on a tray.
2Make chocolate: Gently melt cacao butter/coconut oil and maple syrup together over hot water. Add cacao/cocoa powder and fruit powder/cinnamon and mix in a blender on low speed or with a whisk until well combined.
3Pipe or spoon chocolate into moulds, reserving about 3 tablespoons of chocolate mixture. Place in fridge or freezer for about 10 minutes.
4While chocolate is setting, make caramel mixture: mix dates, orange rind, nut butter and maple syrup with a stick blender/mini food processor. Gradually add water to reach desired consistency.
5Remove chocolate moulds from fridge/freezer when mixture is set. Placing a clean tea towel on a firm surface, turn moulds over and tap lightly onto tea towel to remove chocolate. Using a teaspoon, make a small indentation in the centre of each egg half. Fill with caramel mixture. Using a small amount of the reserved chocolate (this may need to be warmed up again if it has started to set), spread enough chocolate between two halves to “glue” them together. Remove any excess and return (on a tray) to fridge/freezer to set. Wrap in fancy foil if you like!
6I can’t tell you exactly how many this makes, as I ate way, way too much of the mixture along the way. But if you get the teeny tiny moulds, it makes a lot.
I got my Easter egg moulds from Total Food Equipment in Dunedin.
You can use either coconut oil or cacao butter as a base. If made with coconut oil, the finished products must be kept refrigerated, as they may melt at room temperature. Alternatively you can replace the coconut oil with cacao butter, which will result in chocolates which are less prone to melting at room temperature and more luxurious (although they are more expensive to make).
This recipe is a modification of my Christmas Chocolates recipe which was printed in the Otago Daily Times last year. (That one was inspired by the wonderful website This Rawsome Vegan Life). It’s a whole lot easier, and less trichotillomania-inducing, to use mini chocolate moulds to make other shapes – just half fill with chocolate, spoon in the caramel, and pour more chocolate on top. Place in freezer/fridge to set. Takes half the time (but they’re obviously not Easter eggs then!)
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