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Allergy check – Gluten-free, grain-free, dairy-free & sugar-free (choose dairy-free, sugar-free chocolate).
Difficulty level – beginner
Coconut is a much loved ingredient in the ‘paleo-world’ because of it’s high fat content. Not only that, it comes in so many different yummy forms – coconut milk, coconut oil, coconut water.
Did you see our coconut bounty bars? Now we bring you a COCONUT CREME EGG!
These creme eggs were inspired by our talented friend Georgina from Greens of the Stone Age – you can see her amazing creme egg recipe here. After seeing them I just knew I wanted to create my own ready for Easter! I have to admit, I’m not a talented recipe developer like Georgina is – but I’m pretty proud of this coconut creation.
Ingredients (makes 3):
- 90g dark chocolate:
– PALEO – use 75% and above
– KETO – use 85% and above
- 100g coconut cream
- 1 tbsp coconut flour
- 15g (tbsp) butter (I used salted)
- 15g (tbsp) coconut oil
– PALEO – 1 1/2 tbsp honey (more or less depending on your sweet preference)
– KETO – Stevia (I used a tsp of the powder)
- OPTIONAL – tbsp cashew butter
- 3 tsp of the filling
- 1/4 tsp turmeric
- Egg mould (mine measures 13cm x 21cm x 2.8cm)
- Tbsp & tsp
- Mixing bowl (for the filling)
- Small dish (for the yolk)
- Fork (for whisking/mashing)
- Baking sheet
- Flat hard board
- Mug & microwave (to melt the chocolate)
1. Prepare a board that will easily slide into your fridge. Cover it with baking paper so that chocolate won’t stick to the board.
2. Melt 1/3 (30g) of your chocolate (I did mine in the microwave 15 seconds at a time, stirring in between).
3. Place a tsp in each of the 6 egg moulds and spread around, especially up the sides (it should only be a thin layer).
4. Once you have done all 6, turn the mould upside down on your baking sheet and refrigerate for 10 minutes. Placing it upside down helps to thicken up the sides.
5. After 10 minutes remove the shells from the fridge and repeat step 3 to create a second layer. Refrigerate for 10 minutes and repeat one more time until you have 3 layers. When you have spread the 3rd layer of chocolate around the shell refrigerate for 40-60 minutes (until the shells are completely hard).
6. When set, very carefully remove the shells from the mould. Start from the edge and take it slow.
7. In a bowl, mix all of the ‘filling’ ingredients and whisk well with a fork. Melt the coconut oil and butter for 15 seconds in the microwave if you need to.
8. Take 3 tsp’s of the mixture and transfer it to a small dish. Sprinkle in 1/4 tsp turmeric (more if you want the colour to be more intense and don’t mind the flavour).
9. Lay your egg shells out ready. Spread the white filling out first between the 6 eggs.
10. Now add your ‘yolk’ filling – just a small amount to all 6.
11. Take your knife and heat it over a gas hob (great tip from Georgina!) – and carefully go around the edges of 2 egg halves to melt the chocolate slightly. Immediately after squeeze the 2 halves together gently. Do this until you have 3 whole eggs.
12. Let them set in the fridge for 10 minutes and then enjoy!!
Great gift idea this Easter: