Thick creamy sweet cashew and coconut cream, a bee pollen infused yolk and a raw chocolate coating…chocolate cream eggs made paleo, vegan, optionally sugar free, keto friendly and a qualified nourishing superfood!
How on earth did Easter creep up on us so fast?! It feels like Christmas was only a few weeks ago! It can’t be just me?! Or maybe I’m just making excuses for having not been a bit more prepared with some inspiring Easter recipes for you guys!
I had planned on making a paleo friendly version of the famous Cadbury Cream Egg a few weeks in advance of Easter and then it dawned on me a couple of days ago that my “schedule” had somehow gotten muddled/completely forgotten.
Call it procrastination, I choose to blame the lack of availability of cacao paste in my local health shop and also my own lack of high speed blender. A cashew based filling was on the agenda and although they do blend down to a somewhat creamy consistency in the food processor to achieve a silky smooth finish you really do need to do your whizzing in a high speed blender. Some day I will own one, it’s high on my list of must haves!
No one need miss out this Easter…these cream eggs can be made completely sugar free, sweetened with stevia erylite (Dr.Coys is the brand I use!) making them low carb and keto friendly or using raw honey for an unrefined naturally sweetened treat. You could also use an unrefined maple syrup if you prefer to use a liquid sweetener that’s also vegan friendly.
The filling turned out perfectly! Thick and creamy, sweet like icing, though admittedly no were near as sickly sweet as what I can remember a cream egg filling to be; it’s been a while since I had a nibble of one the originals.
Mine ended up about twice the size of a standard cream egg, dessert size or made for sharing! You could of course make 10 –12 smaller ones if you have a smaller mould. I’ve put in links in the recipe so you know which ones I used. Silicon moulds are so darn handy!
Somehow I managed to get these eggs finished and snapped yesterday morning…I’m super duper busy this coming week with work but hopefully I manage to pull something else together for you before the big chocaholic lovers day!
If not sure you could always make one of these epic delights…
- Chocolate Truffle Tart
- Nutella Squares
- Chocolate Pecan Caramel Cups
- Chocolate Hazelnut Truffles
- Flourless Chocolate Cake
What’s your favourite chocolate treat to enjoy, make or bake for Easter?
Paleo Chocolate Cream Eggs
Prep Time: 1 hour
Keywords: blender raw dessert snack gluten-free grain free low-carb paleo soy-free sugar-free vegetarian vegan cashew nuts stevia cacao paste
Ingredients (6 large eggs)
For the Filling
- 2 cups (250g) raw cashews soaked for 8 hours or overnight
- 1/2 cup (125ml) full fat coconut milk
- 1/4 cup (60g) coconut butter
- 3-4 tbsp powdered stevia erylite or 2 tbsp (20g) raw honey to taste
- 1 tsp vanilla extract
- 2 heaped tbsp bee pollen
For the Chocolate Coating
Blend together all ingredients for the filling with the exception of the bee pollen in a high speed blender; a food processor won’t yield a smooth consistency.
Remove approximately 6 generous heaped teaspoons of the cashew paste. Sprinkle in bee pollen and leave to sit for 5 minutes to allow the bee pollen to soften. Blend together using a hand blender.
Place bee pollen mixture into a silicon mold, cover with clingfilm and place on a tray in the freezer for 30 minutes. I used this dome mold.
Leave white filling sitting on the counter top to ensure it doesn’t firm up too much.
Once the yolks are firm place 1 tbsp of the white filling in to a silicon egg mold, I used one of these.
Place an egg yolk in to the centre of each and cover with 1 more tbsp of the white mixture. Place on a tray that will fit in to your freezer, cover with clingfilm and leave to firm up for 30 minutes – 1 hour.
When the eggs have set chop cacao paste and melt in the microwave (30 second intervals, stirring in between) or bain marie style! Whisk in remainder of shell ingredients. Dunk each egg in the chocolate mixture, rolling to coat one at a time, shake off excess using a fork to remove the egg from the chocolate. Place on a parchment paper lined tray. Ideally coat each egg twice and drizzle remaining chocolate over the top to make them look pretty. Place in the fridge to set; as the filling has been frozen its best to leave them in the fridge for a couple of hours before serving.
Store in the fridge for up to 5 days.