Cashew Crème Eggs

Cashew Crème Eggs

Always my staple when Easter came round when I was little. I could eat a revolting amount of these in one go.

So it’s been on my radar that there needed to be a really deliciously creamy, decadent, oozy alternative to the sugar packed shop version, which is SO crazy sweet I can’t manage them anymore.

They look like a fiddle but they’re super easy and all you need is to pick up some moulds:

 
I used these mini ones that are crazy cheap:
Silicone Easter Egg Baking Mould – Cake Bun Cupcake Chocolate Decorating (Green)

But you could go big and miss out the filling and just make your own eggs SO easily with these:

Large Easter Egg Silicone Chocolate Mould (6 large halves per mould)

These couldn’t be easier, the creamy or toffee centres take no time to whizz together so melting a choc bar down instead would make this a 10 minute job that little ones love helping with. Buying mini moulds means no fuss popping out chocolates like ice cubes. But making the chocolate, if you fancy, is just a question of stocking up on cacao butter and powder. And then it’s also a melting job that couldn’t be easier.

A protein and mineral rich decadence wrapped in delicious cacao, packed with antioxidants. You might want to make double. They seem to go fast!

 

RECIPE

Cashew vanilla Creme:

Ingredients

  • 1 Cup cashews soaked in water for 1-2 hours, rinsed
  • 1/2 lemon juiced
  • 1 tsp Vanilla bean paste or powder
  • 2 tbsp Maple syrup

Toffee filling:

 

Ingredients

  • 1 banana, ripe
  • 3 medjool dates (soak in hot water if not v soft)
  • 3 tbsp almond butter
  • 2 tbsp coconut oil

Blend for 2/3 minutes til v smooth and creamy. Add splashes of milk to thin if needed. Stores well in a jar in the fridge – make extra and use this with anything and everything.

 

Chocolate:

 

Ingredients

  • 1 Cup Cacao Butter
  • 1/3 cup Cacao Powder
  • 4-6 tbsp brown rice syrup (or maple)
  • 1 pinch Maldon sea salt

Melt cacao butter in bowl over simmering pan of water. Remove from pan, whisk in powder then syrup to taste. Pour the chocolate liquid into moulds and place in the freezer. After 5 minutes scoop the softer middles back into choc bowl and add teaspoons of creme or toffee filling. Freeze for another 5 minutes. Pop the eggs out and refill moulds and repeat. Then place filled egg halves on top of each egg to form whole, filled eggs!

Store in the fridge or freezer.

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