All of our awesome recipes are kindly supplied by Smith St Paleo.
Surprise! Easter is almost upon us. It was hard not to notice though seeing as all the Easter paraphernalia has been in the shops since the fat man and his reindeers cleared out. So on the topic of Easter, let’s talk about Cadbury Creme Eggs. They are repulsive. That snotty centre makes me vom in my mouth. If you like Cadbury Creme Eggs, not only do I think something is wrong with you, but you’re weak. Your bloodline is weak, and you will not survive the winter. Make something better like my Bounty Bites. Ok, bye.
- 1 1/2 cups desiccated coconut
- 1/4 cup coconut butter
- 2 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- Pinch sea salt
- 50g cacao butter
- 1 tablespoon coconut oil
- 1 1/2 tablespoons maple syrup
- 1 tablespoon coconut cream
- 4 tablespoons cacao powder
- 1/4 teaspoon cinnamon
- Pinch sea salt
- Put all the ingredients of the coconut insides into a food processor. Whizz together for a minute or so until mixture comes together. You may need to stop and scrape down the sides once or twice. The mixture is ready when you can pinch it between your fingers and it sticks together.
- Shape mixture into little bite size bars. Mine were around 25g each and I made 10. You just grab a little handful, then squeeze in your hand and pack it together then gently shape it. It sounds more difficult than it is, trust me. They don’t have to be perfect, ‘cos you’re covering them with choccy anyway. Place the bars on a paper lined tray and freeze for an hour.
- Melt the cacao butter in a bowl over simmering water.
- Remove from heat and stir in all other chocolate ingredients until a smooth consistency.
- Use a fork to dip and roll the coconut centres in the chocolate. Place back on the paper lined tray. Then repeat the dipping and coat them a second time. Place back on the paper lined tray and set in the fridge.
Eat straight from fridge.
For more yummy, healthy recipes hop over to Smith St Paleo.