One of my challenges was to try and re-create a healthy kind of Cream Egg alternative this Easter. Although what I created was slightly different to what I envisaged, I was actually pretty happy with how these delicious treats turned out. They are frozen little goodies rather than a chocolate shell encasing a gooey centre, but the effect still looks pretty similar.
Take them out of the freezer about 5-10 minutes before eating just as the chocolate starts to melt and you have a creamy filling complete with a ‘yolk’. Give them a go and enjoy this interesting take on a childhood classic!
For the cream egg part –
- 1 x can coconut milk, chilled in the fridge overnight
- 2 tablespoons coconut oil, melted (I used The Groovy Food Company)
- 4 tablespoons maple syrup (I used Meridian)
- 1 teaspoons vanilla extract
For the ‘yolk’ –
- 2 tablespoons cashew or almond butter (I used Meridian)
- 1 teaspoon coconut oil, melted
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- 1 teaspoon turmeric
For the chocolate coating –
- 2 tablespoons coconut oil
- 50g – 75g cacao butter (I used Indigo Herbs)
- 3 tablespoons maple syrup
- 6 tablespoons cacao powder (I used Bioglan)
- First make the cream egg part: Scrape the solid coconut cream part from the tin and place in a bowl. Pour in the melted coconut oil, maple syrup and vanilla and use an electric mixer to whip up until smooth.
- Now mix together the ingredients for the ‘yolk’ part until like a dough-like texture. Spoon 1 teaspoon of this mixture between 6 small silicone egg moulds in the centre.
- Now spoon over the coconut cream mixture over the yolks to fill the egg moulds. Place in the freezer for at least 2 hours.
- Now make the chocolate coating: Melt the coconut oil, cacao butter and maple syrup then whisk in the cacao powder until smooth.
Remove each cream egg part from the moulds. Working quickly, spoon over some chocolate sauce into the bottom of each and use a spoon to spread up the sides. Place the cream egg back in then cover with more chocolate. Repeat for each.
- Place in the freezer for at least 2 hours to set.
- When you’re ready to serve, pop out the freezer 5 minutes beforehand then enjoy!
Keep in the freezer for up to 1 month.