Go ahead, drool. Nobody is judging here. Much like Christmas, calories don’t count over Easter. It’s a fact. Well, it’s not, but we’re happy to keep living in denial. Made by Remedy nutritionist Jacqueline Alwill this recipe is the new ultimate Easter treat!
Nut Butter Caramel Eggs
Makes 12 mini eggs
Gluten free, Dairy free, Vegan
Ingredients
- 150g vegan dark chocolate, broken into pieces
- 1/4 cup (60g) almond butter
- 2 tbsp (40ml) maple syrup
- 1 tbsp (20ml) nut milk
Method
Melt dark chocolate in a heat-proof bowl in the microwave or over the top of a pot of simmering water on the stove, until liquid.
In a bowl, whisk together the remaining ingredients for nut butter caramel until smooth.
Once the chocolate is melted, divide evenly between silicone egg cases and spread around using a pastry brush. Place in the fridge to set for 20 minutes.
Once set, spoon the caramel into the egg cases. Pop the remaining egg halves and pop on a plate.
Heat a plate or tray in the oven gently so it’s warm enough to hold. Rest one of the cover chocolate halves on the tray, flat side down, to melt the edge slightly.
Place on top of filled egg half and press to seal. Repeat, one at a time until they’re all sealed. Return to fridge to set for 30 minutes.
Once set, pop out of the cases and enjoy. Store in the fridge or freezer for up to 4 weeks.
