Amelia Harper Cacao Easter Eggs

Amelia is our new CUBE café|bar chef
You can follow her weekly posts on our
Déda Instagram and keep up-to-date on
her new menus on our CUBE facebook

Amelia also runs her own food blog:
Make A-melia Of It


Amelia's Blog: Mini Cacao Easter Eggs

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

  • RAW COCAO is an amazing feel good food laced with magnesium, antioxidants and good fats when paired with cocao butter.
  • PURE MAPLE SYRUP is a mineral dense, natural and non-refined sugar alternative which is perfect for sweetening cakes or drizzling on pancakes.
  • DATES are high in dietry fibre, potassium and copper; such an amazing natural sweetener! Magnesium has amazing anti-inflammatory benefits, while potassium is great for regulating blood pressure and preserving bone mineral density.
  • PURE ALMOND BUTTER. Almonds are one of the most nutritionally charged foods; loaded with antioxidants, Vitamin E, healthy fats, magnesium, protein and fibre! I know, wow right?

Ingredients

Chocolate:

90g of cacao butter

60g of raw cacao powder

80g of maple syrup

Pinch of sea salt

Date caramel:

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.

Method:

  •  Melt down the cacao butter over a low-medium heat.
  • Once all the butter has melted take off the heat and gradually sieve in the cacao powder stirring continuously. Then add the maple and salt and combine.
  • Carefully spoon the mixture into the egg molds before placing in the freezer to harden for 20 minutes.
Image of Easter Egg Moulds
Image of Easter Egg Moulds

While the chocolate is hardening, make the caramel date mix:

  •  Add the dates, almond butter and maple syrup to a food processor and pulse until smooth.

    Alternatively, if you do not have a food processor, soften the dates by simmering over a low heat with a drop of water, stirring continuously until the dates are soft enough to mash. Mash together the dates, almond butter and maple using a fork until smooth.
  • Take the moulds out of the freezer and add a small amount of caramel mixture to each egg ensuring that the caramel is completely filling the molds.

  • Then using the remaining chocolate mixture, carefully cover the caramel filling with chocolate.
Preparing Chocolate Eggs

Freeze for 30 minutes before taking the chocolate eggs out of the molds.

Amelia Harper Cacao Easter Eggs
Amelia Harper Cacao Easter Eggs

Categories

Tags

comedy  office  Building work  business  Celebrate  Dance Development  marketing  Blog  Discusssion  storytelling  Dance4  event  Fifties  learning  young people  carnival  Stress  Baby Shower  student, work experience   Classes  Danish+  ballroom  University of Derby  work experience  actor  New Year  U.Dance  Degree  Derby University  dyslexia  birds  placement  apprentice  Arts Award  club  Sleep  Planning  projection  choreography  Just Imagine Working Here  Déda Refurb  facilities  Back pain  Community  Southbank  dancer  Children and young people  wedding  Dance  New Dimensions  Simon Armitage  Inspiring  Adaire To Dance  University  Michaela Butter    Zumba  Midlands  performance  Derby  Stompers  DYDC  hubbub  Alice Vale  Higher Education  books  disco  Career  Vale  Arts Council  Stopgap  acting  hula hoop  Poet  Icarus  celebration  expansion  review  Shows  network  Regional  Poetry  50s  dance, placement  Performace  Déda Bloggers  Jasmin Vardimon  Tour  Course  Studying  interview  Hydra  Wellbeing  East Midlands  Hen Party  Stephen Munn  Path  retro  Studio  photo  café  words  Ashtanga  Plymouth  City centre  Bounceback  Derby Book Festival  CUBE  Outdoor Events  Choice  Dancing  Illuminos  group  variety  party  T42 Residency  education  jive  Déda Board  Audience  Yoga  Greek  commercial  offer  feedback  Aakash  New Art Club  Participation  Workshops  Circus  InCompany  Theatre  Déda Theatre  food  Competition  Writing  AGM  funding  QUAD  cabaret  Deda  Udancebythesea  Journalism  siteline  Foxtrot  Social  training  Dance Career  reading  inclusive  Festivals  ArtCore  mythology  Ben Spiller  socialise  research  Plus One  contemporary  Youth  Print  Brochure  Productions  Kathak  Derby Theatre  Sky Academy  Hires  partner  professional  ACE Midlands  development  September  Creativity  Poetry Performance  Autumn  BA Dance  study  Strictly  corporate  social media  Ballet  Tutor  story  Cultural Vision  Book Club  Summer  Shakespeare  history  Hercules  digital  Derby Arts  artist  BBC  DJ  fun  student  Rock 'n' Roll  vintage  Fresher  regular  meeting  Coordinator  refurbishment  Wendy  Déda  Routine  Udance  family  Derby Festé