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Salted Caramel Chocolate Easter Eggs - 2 Ways {Vegan, Sugar Free, Dairy Free, Keto, Added Protein}




Creme Egg Who?

Easter won't quite be the same for most of us around the globe this year. It'll be overshadowed by COVID19 and the strict social distancing measures that most countries are observing. But thanks to these mindblowingly good chocolate easter eggs filled with gooey healthy salted caramel I'm totally ok with being holed up at home and not sharing any of these with anyone.


I guarantee that when you read the ingredients listing you'll be shocked to know that these mouthfuls of delicious are better for you and way more flavoursome (not to mention better for you) then your store bought varieties.





Before you get started make sure you have a small l silicon chocolate mould. I picked mine up at Spotlight - they have a great range and can be shopped online (even better news - they are currently on sale!!)


The other thing you'll need to pick up ahead of time if you're not already a regular convert of Switch Nutrition products, is their Salted Caramel Adrenal powder. In addition to taking your filling to the next level, you'll also be incorporating much needed magnesium into your daily intake, which helps with muscle recovery and promotes restful sleep! (Use ALEX10 for a little discount on their website)


So because I don't believe in writing out 11 thousand pages on how my husband likes his eggs sunny side up and not scrambled or something else completely unrelated to the recipe I'm about to give you - here you go!


I hope you love these as much as I do!


Ingredients


50g white chocolate (I used Vitawerx White 100g block)

1/2 tsp coconut oil

3 medjool dates - soaked water drained

1 scoop Salted Caramel Adrenal Switch


50g milk chocolate (I used Vitawerx Milk Chocolate 100g block)

1/2 tsp coconut oil

30g nut butter of choice (I used Melrose Health Almond Butter)

1 scoop Salted Caramel Adrenal Switch



I'll admit, I've never eaten a creme egg - and quite frankly, I don't care if I never do!

Method

White Chocolate:

1. Place dates in a bowl and cover with boiled water. Set aside.

2. In a microwave safe bowl melt chocolate in 30 second increments. Add coconut oil and stir until all lumps are gone.

3. Pour enough chocolate into your chocolate moulds to coat the base and sides. Set aside in the fridge or freezer

4. Drain dates of all water and mix in 1 scoop of Salted Caramel Adrenal Switch. Use a fork to really mash the dates into a paste.

5. Remove chocolate from the fridge or freezer and fill each chocolate with the date mixture. Cover each chocolate with remaining chocolate to the top of the moulds (enough to cover)

6. Place back into the fridge or freezer to set

7. Allow the chocolate to set until solid. This makes it much easier to pop them out of the moulds.



Milk Chocolate:

1. In a microwave safe bowl melt chocolate in 30 second increments. Add coconut oil and stir until all lumps are gone.

2. Pour enough chocolate into your chocolate moulds to coat the base and sides. Set aside in the fridge or freezer

3. In a small bowl take nut butter and mix in 1 scoop of salted caramel Adrenal Switch

4. Remove chocolate from the fridge or freezer and fill each chocolate with the nut mixture. Cover each chocolate with remaining chocolate to the top of the moulds (enough to cover)

5. Place back into the fridge or freezer to set

6. Allow the chocolate to set until solid. This makes it much easier to pop them out of the moulds.


Note: you can use any brand of chocolate to suit your dietary requirements (for Vegan I like Sweet William, for low carb I like NoShu, for low carb/Keto with added protein I like Vitawerx)




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