White Chocolate Fudge Easter Eggs
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, VEGAN, PALEO
People often think of my daughter’s diet as being ‘restricted’… and I suppose it is restricted if you simply cut out all the her ‘unsafe’ foods and don’t replace them with anything. But despite her food ‘restrictions’ I hardly think of her as being restricted at all! My little Lila eats a greater variety of foods than I ever knew existed until a couple of years ago! Our kitchen creates things I never knew could be homemade, and Miss 2 never misses out on holiday foods or celebrations. We just do things ‘our’ way.
I love that she knows how things are made, that she is eager to pull up a chair to the kitchen bench and ‘help’ to prepare a meal, reminding me that I need to drizzle the veggies in olive oil and give a generous sprinkle of rosemary or salt. She likes to smatter her banana custard with extra cinnamon and grate fresh vanilla bean over her crepes. If anything I fear we are raising a foodie snob!
Along with batch after batch of my hot cross buns these White Chocolate Fudge Eggs are how we feasted this Easter. They are so delicious, so easy and were met with palpable delight and glee from Miss 2.
I think I will be making these into chocolate coated ‘truffles’ in the next couple of weeks. A dozen of these lovelies were all gone, all too quickly!
Recipe (makes 12 small-medium eggs)
75g raw cashews
50g cocoa butter (melted)
1 tbsp coconut flour
3 tbsp maple syrup or raw honey** (more or less to taste)
1 tsp pure vanilla essence
Small pinch of salt
2 bars of The Chocolate Yogi ‘Head in the Clouds’ chocolate (or any chocolate of your choice…the white chocolate fudge centres are equally delicious enrobed in rich dark chocolate too!)
**NOTE: If I were making these to share with friends who eat ‘normally’ I would increase the sweetener content by at least an extra tablespoon.
Method
Place your raw cashews in a food processer and blitz until you have made cashew butter. You may need to scrape the sides of your processor down a few times before the butter forms. Your cashew butter may seem a little crumbly and dry. Don’t fret, this is fine.
Next add the melted cocoa butter, coconut flour, maple syrup, vanilla essence and salt to your food processor.
Blitz your fudge mixture until very well combined.
Now transfer the mixture to your fridge for 10-15 minutes or leave on your bench to firm up a little (this will take about an hour depending on the room temperature).
Once your fudge mixture is firm enough to handle easily, roll into egg shapes and place onto baking paper.
Now place your eggs back in the fridge for 30 minutes or in your freezer for 10 minutes (this ensures they hold their shape when dipped in warmed melted chocolate).
Once your fudgey egg centres have had their chilling time melt your chocolate in a small saucepan (or the microwave).
Now remove your eggs from the fridge or freezer and enrobe each egg in a generous coating of chocolate before placing back onto the baking paper.
Place in the fridge until firm and the chocolate egg ‘shells’ crack when bitten.
These chocolate eggs are stable at room temperature so can be kept in a airtight container in the pantry, or in the fridge or freezer if you prefer your treats icy cold!
