Chocolate….. It is at this point every year when the love hate relationship with the worlds most loved treat really comes into play. We realise how much better off we would be without it but we just can’t resist the temptation. Chocolate becomes the topic of conversation everywhere; in the office, at home, in the gym. We start eating it the minute the shops have the beautiful boxes of chocolate eggs and foiled wrapped chocolate bunnies on the shelves and the excitement for the annual Easter egg hunt on Easter Sunday is uncontainable.
On the plus side for all you bitter-sweet dark chocolate lovers, eating anything over 70% cacao is rich in anti-oxidents, will help boost brain power and is known to have a positive effect on your cardiovascular health. While I’m conscious of consuming small amounts of dark chocolate in my diet due to it’s health benefits and recommend clients to use it as a means to avoiding milk chocolate, I’m sure many of you would agree that it’s just not quite as satisfying and we have to make an exception for Easter. One more weekend of overindulgence and that’s it, no more milk chocolate!
Even the thoughts of that is hard to fathom so we have done some research and found the quickest, easiest Easter egg recipe using all natural ingredients that tastes so good it might actually prevent you from eating sugar filled, processed, dairy milk chocolate forever.
This recipe is perfect for the typical CoachPACT.com client who is short on time taking roughly only 20 minutes to make.
No moulds are needed as two halves of an avocado will make the perfect Easter egg shape. The eggs will have no hollow inside, making them even more chocolatey than the traditional favourites!
The Recipe below makes 1 easter egg.
For the Mould:
Raw Chocolate Ingredients:
1/2 cup organic coconut oil, melted
1/4 cup cacao (be careful not to confuse with cocoa, can be got in any health shops or online)
2 tbsp grade A pure Canadian maple syrup
Chocolate-Caramel Icing Ingredients:
3 medjool dates
1/4 cup cashew nuts
2 tbsp melted organic coconut oil
1-2 tbsp cacao powder
*add 1-2tsp vanilla extract or 1 vanilla pod split and scraped to make the chocolate sweeter*
Start by making the raw chocolate. Melt your coconut oil and mix well with the other ingredients. Slice your avocado in half and scoop out the flesh. Pour your chocolate into the skin (half and half) and place the chocolate filled avocado halves in your freezer for 10 minutes until hard.
To make the icing add the ingredients into your food processor and blend until smooth. When the eggs are hard, peal the avocado skin away. Add two tablespoons of the icing into the middle of both of the chocolate filled avocado halves, spread and stick them together. Coat the full egg with more icing around the sides and freeze again until you are ready to indulge.
Happy Easter everyone!