Salted Caramel Easter Eggs are my mom's fav :) So this Easter, I decided to create a healthier alternative using a salted almond butter mixture as the filling. These choccies are easy to make and so very delicious. You can make them for your kids or as an Easter Sunday family treat.
1/2 cup cacao butter
1/3 cup cacao powder
1/4 cup lucuma powder OR 3-4 Tbs raw honey/date syrup (adjust to taste)
1/3 cup almond butter
1/8 cup dark coconut nectar or date syrup
1/2 - 1 tsp Himalayan salt (adjust to taste)
Bring a pot of water to boil, reduce to a simmer and place a glass bowl on top
Melt cacao butter over heat and then add cacao powder and lucuma or honey/date syrup. Stir well until there are no lumps
Consistency should be smooth and similar to melted chocolate
If too runny - add more lucuma or cacao powder. If too thick, add more cacao butter
Adjust the sweetness to your liking
Pour cacao mixture into chocolate moulds only filling each mould halfway. If you don't have moulds you can use a flat glass dish and pour half the cacao mixture into the dish.
You want to have 1/2 - 1/4 of the cacao mixture left to pour on top of the salted caramel layer
Put in the freezer to set.
In a pot, on low heat, add all the ingredients and stir together until you the mixture is thick and not too runny, it should still have a nut butter consistency.
Adjust the salt to your liking.
After 30 mins remove moulds from freezer and pour on salted caramel, making sure to cover the chocolate layer. Set aside for 10 mins.
Now take the remaining cacao mixture and pour on top of the salted caramel layer making sure to fill the moulds to the top.
If not using a mould, pour on the salted caramel layer and smooth out then pour the cacao mixture on top making sure to spread it evenly.
Leave in freezer for an hour or overnight. Remove from moulds and store in a container in the fridge.
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