Recipe: Clean Eating Easter Eggs

Easter is one time of the year when chocoholics like myself find it VERY difficult to stick to any sort of healthy eating plan.

Today, with the help of Luke Hines and Scott Gooding, we bring you healthy, clean eating easter eggs. So now you can have your chocolate and eat it too.

Easter Eggs
Makes 16—24


Ingredients:

Chocolate
¾ cup coconut oil, melted and cooled but runny
¹/³ cup raw cacao powder
¼ cup maple syrup

Caramel
½ cup pitted dates, chopped
¼ cup coconut cream

Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99). published by Hachette Australia
Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99). published by Hachette Australia

Method:

1. To make the chocolate, put the coconut oil, cacao and maple syrup together in a bowl and mix until well combined and smooth. Spoon 1–2 teaspoons of the mixture into each hole of a 16-hole Easter egg mould, then use the back of the spoon to spread it evenly over the base and side of each hole. Set the remaining chocolate aside, then put the mould in the fridge for 15 minutes, or until the eggs are firm.
2. Meanwhile, to make the caramel, put the dates and coconut cream together in a blender and blend until very smooth.
3. Once the chocolate has set in the mould, fill each egg with the caramel mixture and spoon the remaining chocolate mixture over the top of the caramel filling as a seal. Put the filled eggs in the fridge for 1 hour, or until firm. Carefully pop out the Easter eggs and serve chilled.

For more delicious clean recipes check out Clean Living: Eat Clean All Year available through Hachette, from Angus & Robertson Bookworld, Booktopia and where all good books are sold.

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