Amelia also runs her own food blog:
Make A-melia Of It
Easter is a time for treating yourself with lots of chocolatey yummy treats. It has always been one of my favourite times of year; Spring is here which is just the most beautiful season AND you get to indulge with chocolate for four whole days straight – win win!
My love for chocolate and Easter has inspired me to make some delicious, raw refined sugar-free salted caramel chocolate mini eggs for you guys to enjoy. These bad boys are seriously yummy and somewhat addictive, with an irresistibly gooey date caramel centre and a crisp chocolate coating.
I’m using raw cocao powder as the main ingredient for my raw choc Easter eggs. Raw cocao is such an amazing and diverse ingredient to have in your cupboard, I use it all the time! It gives dishes that rich chocolate flavour without all those naughty hidden sugars you find in most chocolate bars, as well as being super healthy.
THE FACTS behind the ingredients
90g of cacao butter
60g of raw cacao powder
80g of maple syrup
Pinch of sea salt
1 cup of dates
1 heaped teaspoon of almond butter
2-3 tbsp of maple syrup (depending on how sweet you like it)
You will need: Mini egg molds, I found mine on Amazon. Alternatively you can use and shape mold you have lying around the house.
While the chocolate is hardening, make the caramel date mix:
Freeze for 30 minutes before taking the chocolate eggs out of the molds.