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Raw Recipe: Fruit And Nut Chocolate Treats In Time For Easter!

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Fruit & Nut Chocolate Treats In Time For Easter!

by Joanne Newell

 

I don’t know too many people who don’t like chocolate. There’s just something about it, isn’t there? Unfortunately, most conventional chocolates are chock-full of sugar, milk compounds and emulsifiers – do yourself a huge favour this Easter by making these sweet chocolatey treats from natural, health-giving ingredients. They’re still an indulgence, but I guarantee you’ll feel better!Ingredients

  •  1 cup coconut oil (or cacao butter)
  •  40–50g raw cacao powder
  •  1 1/2–2 T dark agave nectar
  •  1/2 t vanilla extract
  • 1/4 cup sultanas
  •  1/4 cup cashews, finely chopped

Directions:

Place the coconut oil in a medium-sized bowl. If it’s cold at your house and the oil has turned hard in the jar (becoming coconut butter), place the jar in a pitcher full of hot water. If this fails to melt the oil, scoop out spoonsful of the coconut butter and melt it gently and slowly in a saucepan over low heat. It should definitely be liquid, without lumps.

Add the cacao powder, agave nectar and vanilla extract to the coconut oil, whisking until combined.

Add the sultanas and finely chopped cashews to the mix, whisking well.

Use a teaspoon to gather up a good distribution of the chocolate-coconut liquid, fruit and nuts,
and tip carefully into mini half-egg molds.

Chill for at least 3 hours in the fridge, or for at least 1 1/2 hours in the freezer. Carefully tip the egg
halves out of their moulds, and serve while chilled.

If you wish to make whole eggs, you can place the back of the eggs on a very hot plate to melt the chocolate a little, and then press two halves together to form one egg. However, half-eggs are just the right size to pop easily into your mouth…

Bonus tip: for extra juicy sultanas, soak them in water (or orange juice – yum!) for at least an hour before adding to the mix. Make sure you drain the sultanas well.

 This recipe makes about 30 half eggs

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