I’ve been loving the combination lately of cashew butter and some sweetness, it’s absolutely amazing! Plus as you’ll know if you’ve glanced at any of my recipes, I love to make my own chocolate treats so what better way or time to do it than Easter and by making a healthier version of a classic Easter treat -homemade creme egg!!
I’ve also included a sugar free option to sweeten the fillings with and you can use a very dark/diabetic friendly chocolate meaning they can be tailored for anyone who needs a low sugar option, although even with the liquid sweeteners it’s still low sugar overall per egg with a much richer taste meaning you eat less of them while still getting your chocolate creamy centred hit!
Tip: I used silicon egg moulds that I found in the pound store
These are also a great thing to make with the kids to keep them occupied or for homemade Easter gifts and you could tailor them if needed, for example, add some orange oil extract for a choc orange flavour or colour the centre with something pink for a pop of colour (of course it would no longer resemble a creme egg, but would still look just as pretty).
Makes 4 closed cup eggs (intense flavour) or 6 open eggs (recommended)
-80g Cacao liquor/pure chocolate
-pinch of salt
Or 100g bar of 80% chocolate (use vegan friendly as needed)
Cashew butter filling
-40g cashew butter
-8g coconut oil
-1 Tbsp honey/carob syrup/ maple syrup*
-2 full twists of a salt grinder
Yellow yolk centre
-20g cashew butter
-7g coconut oil
-1 tsp honey/carob syrup/maple syrup*
-½ tsp turmeric
Note:*I’ve used lucuma powder before for a sugar free option, this also gives a lovely caramel like flavour too!
Tip 1: 80% dark choc closed eggs give an intense dark choc flavour so if you feel this would be too much for you I’d recommend making open egg versions as then it’s not fully encased and you get less of an intense flavour, this would be the better option for kids and you could also use a less intense chocolate such as 70-75%.
Tip 2: Don’t be tempted to skip the salt in the filling it really helps cut through the richness and accentuate the flavour and for a smoother chocolate use a liquid sweetener rather than coconut sugar as I’ve found in the past this gives a grainy texture
1– Make the filling first by melting together the cashew butter and coconut oil then add in the sweetener and salt, stir to combine. In a separate bowl, do the same with the turmeric mix then freeze the turmeric centre for 15 mins & put the cashew butter filling into the fridge while you make the chocolate- don’t leave the turmeric centre in the freezer too long as it’ll go too hard to work with
2– Break up the chocolate into a bowl then add in your sweetener, plus salt and gently melt it over a pot of simmering water, stirring frequently until melted and smooth
3– Spoon 1 generous teaspoon of the chocolate into each of the moulds (only fill 4 moulds if you want closed eggs) and spread around to cover the moulds evenly then set aside (you should have some mix left to cover them later if you’re only filling 4 of them to make a closed egg)
4-Spoon about 1 teaspoon of the cashew filling into the middle of each egg and spread it out a little then add the turmeric mix into the middle of each egg-shape the turmeric into an oval shape for a more authentic look or just plop it in if you don’t mind how it looks
5– If making closed cup eggs then remelt the remaining chocolate and cover each egg with it
6-Place the egg moulds into a fridge to set for 1 hour before tucking in-leave at room temp for 10 mins if you want a softer centre