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Strawberry Coconut Cream filled Easter Eggs (vegan, gluten free, nut free, raw)

April 19, 2019

 

Recipe for 6 7x5 cm egg moulds

 

Ingredients:

 

Chocolate

250 gr of cacao butter, chopped in small pieces

180 gr of cacao powder

pinch of salt

150 gr of powdered coconut/cane sugar (simply grind the sugar in a blender or spice grinder until fine)

 

Strawberry Coconut Cream Filling

150 gr of coconut butter

3/4 cup of coconut milk (room temperature)

2 tbsp of powdered xylitol (or use 1/4 cup of maple syrup and 1/2 cup of milk)

1 1/2 tsp of dried strawberry powder (if you can’t find it, use 1 tsp of beetroot powder and 2-3 drops of strawberry extract

1 tsp of vanilla extract

punch of salt

3-4 medium strawberries chopped

 

 

  1. For the chocolate, if you have a high speed blender, place the cacao butter and blend until it starts to melt. Then add the rest of the ingredients until smooth. Make sure to not overheat the chocolate.

  2. If you have a normal blender, simply melt the cacao butter first over a bain marie (as explained above), then transfer to a blender and add the remaining ingredients.

  3. Transfer to a glass or metal bowl and stir with a spatula to cool down the chocolate slightly (5/10 minutes). It’s a similar process to what chocolate makers do when tempering chocolate to reach that nice crunch and snap that we all love when we reach for a square.

  4. Pour two tablespoons of the chocolate in each egg mould and gently rotate the moulds with your hands to evenly cover the bottom and sides. Pour the excess back in the bowl.

  5. Place the mould in the fridge for the chocolate to set and make the filling.

 

  1. Place the coconut butter in a food processor or blender and blend until smooth. Add the rest of the ingredients and process until smooth and creamy.

  2. Transfer to a bowl and add the chopped strawberries.

  3. Once the chocolate is set, pour enough filling to cover half of the mould. Then, put back in the fridge to set.

  4. Once it’’s hard to the touch, fill the rest of the mould with chocolate and place back in the fridge.

  5. When the chocolate has harden up, gently flip the mould over a piece of parchment paper so the eggs can come out. You can slightly tap if they don’t slip out right away.

  6. You can enjoy your eggs as they are or like I did, drizzle some more chocolate on top, sprinkle some coconut, chopped chocolate, cacao nibs, any topping you prefer and set one more time in the fridge.

 

Store in an airtight container outside in a cool place or in the fridge if you prefer the filling to have a firmer texture.

 

 

Notes: I suggest to powder the sugar first to give the chocolate a smoother texture. 

Also, using a dry sweetener will give that chocolate that typical snappy texture that you get when you break a bar of chocolate or bite into it. Using a liquid sweetener will instead give the chocolate a soft, more truffle like consistency.

 

 

 

 

 

 

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