These Chocolate Caramel Eggs are smooth and sweet and a great natural alternative this Easter. Free from refined sugar, dairy, gluten and guilt.
1 cup raw organic cacao powder
1 cup raw organic coconut oil
1 tbsp organic maple syrup
2 tsp organic vanilla extract
1 tsp organic sea salt
5 organic dates
3 tbsp organic almond milk
1 tsp organic ground cinnamon
First soak the dates in clean fresh water for a couple of hours and then remove the pits.
Soften the coconut oil in a small measuring jug or bowl over a bowl of warm (not hot) water. Once it has turned to liquid add the maple syrup and 1 tsp of vanilla extract. Next slowly stir in the cacao powder. Add a small pinch of organic sea salt. Mix well.
Cut the avocados in half lengthways, remove the stone and spoon out the flesh. For this recipe we will be using just the skins, as natural Easter Egg moulds. For ideas to use up the avocado flesh see here or here.
Rub a small amount of coconut oil on the insides of the avocado shells to line them and carefully spoon in the chocolate until each shell is three quarters full. Sit the shells on a plate using a spoon or small bowl to balance them if necessary. Place in the fridge to set for 90 minutes.
Place the pitted, soaked dates in a blender with 1 tsp of ground cinnamon, 3 tbsp almond milk, 1 tsp vanilla extract and a pinch of salt. Blend until smooth.
Once the eggs have set use a warm spoon to gently pop them out of the avocado shells. Add a heaped tsp of caramel to the centre of each egg. Return the eggs to the fridge for 20 – 30 minutes and then enjoy!