Some health-obsessed people right around Easter start listing reasons why you should not be eating Easter eggs full of additives, and instead making some interesting Easter based food instead. That’s not me, this recipe provides you with a quick and tasty and healthy chocolate delight, spring themed but tasty all year round! With two flavours: Salted caramel and orange caramel, encased in a dark chocolate casing I hope you are going to love them!
With Easter Sunday on the horizon, chocolate eggs are flooding supermarkets and hot cross buns ate everywhere, which makes me a very happy person. Along with my caramel treats, my Easter egg this year is from Cocoa+, a fantastic company creating real, protein rich chocolate, and I am so egg-cited to try it! (couldn’t resist the pun).
I found these flower moulds at the back of the kitchen cupboard and realised that they would do for the perfect Easter treat for myself and my family. As my nut-hating sister will be eating them, they are nut-free versions, and all will be gluten-free for my dad too!
Without further ado:
2-way Easter chocolates - makes 15 little treats
- 200g dark chocolate (I used 80%)
- 1/2 tsp coconut oil
- 80g dates, stones removed
- 4tbsp water
- Pinch of salt
- 80g dates
- 4tbsp water
- 1/2 large orange zest
1. In a double boiler, melt the dark chocolate and coconut oil.
2. Pour in to the moulds and help drag it up the side, tip the tray upside down and let the excess drizzle out, back into the bowl. Place the chocolate shells in the fridge and leaving the spare chocolate to the side.
3. Meanwhile prepare you filling:
- Salted caramel: place the dates and water in a microwaveable bowl and heat for 2 minutes on high, checking half way through. Stir in the salt and leave to cool.
- Chocolate orange: add the dates, water and zest to a microwaveable bowl and heat for 2 minutes, stirring half way. Leave to cool
4. Once the shells have set, repeat step 2 to allow the sides of your chocolates to be strong enough, place back in the fridge.
5. Remove your shells from the fridge, and scoop a little of the cooled mixture into each, leaving a little gap on top. Drizzle on enough chocolate to cover over the filling and seal it. Put back in the fridge for the final time (Hooray!)
6. Turn you chocolate delights out of you mould. Alternatively if you do not have chocolate moulds, you could do the exact same but in cupcake cases!
If you are making these as a little gift, place in a box and tie with a ribbon. If you do give these to a friend or for yourself (like me) let me see you creations, tag me on Instagram @laura_elfes, twitter @courgettiblog and use the hashtag #courgettiblogetti so I can see your marvellous creations! Happy Easter x