Since I was a child, my memories of Easter have always involved devouring one main sweet that is placed inside the small triangle at the tip of the food pyramid and labelled as ‘Eat Sparingly.’ If you haven’t guessed what that is yet, I am talking about CHOCOLATE! Yes, that smooth, succulent, sensual sweet you would find on Easter egg hunts as a child, and the junk food you turn to when you need an emotional pick-me-up.
Each year during Easter I am given around 1832894 chocolaty eggs as presents (and I’m not complaining) from friends and family. Although I am very grateful for these foil wrapped balls of heaven, I am NOT grateful for the rolls of fat I feel rapidly forming around my body after I splurge on an ‘Easter-Egg-Frenzy’ and consume so much chocolate that even the smell leaves me feeling ill (a very rare thing for me to say). And that is why I have created your very own mini CLEAN Easter eggs! Smooth, succulent, sensual AND healthy! These may be demolished as fast as your heart desires.
½ cup coconut oil
½ cup rice malt syrup
2 tbls cocao
- Blend all ingredients until a creamy chocolate liquid. Make sure all dates are completely blended and there are no chunky bits.
- Pour over Easter egg moulds and pop in the freezer for around 6-8 hours until set and devour!