Cream eggs

                                                  Easter Cream eggs



Choc shell-

200g natural vegan chocolate ( I made my own with coconut oil, raw cacao and rice malt syrup)

Coconut filling--
1/2 cup coconut cream
2 tbsp rice malt syrup
1 cup dedicated coconut

Caramel filling--
1/2 cup pitted dates ( soaked in hot water for about half hour)

1/2 tbsp coconut oil
30mls coconut mylk
1 tbsp rice malt syrup

Method
-Melt the chocolate and use to cover the outside of egg moulds(orsomethingsshappedlike and egg) - set in freezer
-Then place all ingredients for coconut filling in a blender and blend until smooth -
Set aside
-Place all ingredients for caramel into blender and blend until smooth

-Remove mould from freezer and spoon coconut filling around the outside of moulds forming a wall and then fill with caramel -- place back in freezer until set(about 3 h)
-To form egg use more melted chocolate around the outside of both halves and join two sides together (repeat with all), set back in freezer until set

and then enjoy !! @__almostvegan

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