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Raw Chocolate Easter Eggs

Easter is coming soon and we have the perfect surprise for your Easter basket! In this post we present you a tempting recipe for raw chocolate Easter eggs with a creamy nougat and carrot filling. Did you know that carrots are rich in beta-carotene, an important nutrient that is converted into vitamin A in the body?

Inspired by our popular raw Bountie recipe, these little treasures are not only a treat for the eyes but also for the palate. Immerse yourself in the world of raw, healthy ingredients and let yourself be tempted by this delicious Easter treat.

Let’s jump straight to the recipe and discover this taste experience together.

Raw Chocolate Easter Eggs


INGREDIENTS

for approx. 20 Easter eggs
  • 2 cups coconut flakes
  • 2 tbsp coconut oil
  • 3 tbsp rice syrup
  • 2 tsp erythritol

Carrot Filling:

  • 1/2 cup carrots
  • 3 tbsp coconut butter
  • Juice of 1/2 orange
  • 1 1/2 tbsp rice syrup
  • 1 pinch of vanilla

Chocolate Coating:

    • 3 tbsp cocoa butter
    • 1 tbsp almond butter
    • 3 tbsp cocoa powder (Raw quality)
    • 1 tbsp date syrup

PREPARATION

  1. Finely grind shredded coconut in a blender until a smooth paste forms.
  2. Melt coconut oil in a water bath and mix with rice syrup and coconut paste.
  3. Chill the coconut mixture in the fridge for 1 hour until the dough is malleable.
  4. Meanwhile, process all the ingredients for the carrot filling in a personal blender to form a homogeneous mixture.
  5. Shape the coconut mixture into balls, press into a hollow and fill with carrot mixture, close the coconut mixture again and shape into an oval egg.   Note: For the nougat filling, you can simply mix some hazelnut or almond butter, coconut oil, date syrup and cocoa powder (see also our raw chocolate spread).  
  6. While you prepare the chocolate icing, chill the eggs in the fridge.

raw-eggs

 
  1. Melt the cocoa butter in a water bath.
  2. Put all ingredients in a bowl and mix with a whisk or hand mixer.
  3. Slowly dip bars in the chocolate glaze and place on a grid or rack.
raw chocolate eggs

We used rice syrup as a sweetener to prepare the chocolate Easter eggs, as rice syrup is color-neutral and the coconut mixture remains white. Of course, other sweeteners can also be used.

Which sweetener is the best?

Honey (not vegan) consists of one molecule of glucose and one molecule of fructose, just like table sugar, but it also contains many minerals, vitamins and amino acids. When buying, make sure that the honey has not been heated.

Rice syrup is obtained from whole rice grains or rice flour and contains no fructose. Instead, it’s a special form of glucose that must first be converted by the body and thus causes the blood sugar level to rise more slowly than “normal” glucose. Rice syrup still contains some minerals such as potassium, iron and magnesium and tastes slightly malty-nutty. Its sweetening power is only half that of household sugar.

Dried fruits such as dates, raisins or figs provide a natural fruity sweetness, but with a specific taste of their own. Dates are the most neutral in taste. Soaked in a little water and then mixed, you can make a delicious date paste. The great thing is that dried fruits have an alkaline effect! Unfortunately, they’re not ideal for the coconut paste of these Bounty bars, as they should remain white.

Maple syrup, the thickened sap of the maple tree, is only slightly processed. It has a strong flavor of its own, so it’s not our first choice for these bars.

Coconut blossom sugar, like table sugar, consists of sucrose (composed of one part glucose and one part fructose). It’s made from the nectar of the coconut palm. It brings lots of nutrients and has a low glycemic index, but unfortunately, if you care about keeping the coconut filling white, not optimal for these Bounties.

Agave syrup is mostly fructose. Fructose has little effect on the glycemic index, but it goes straight to the liver through the blood and is converted to fat there.

Erythritol is a sugar alcohol consisting of four carbon atoms with a 70% sweetening power compared to that of sugar, but without the alcohol effect.

Depending on taste preference, we alternate for each recipe. We’ve pretty much said goodbye to agave syrup, as too much fructose is very stressful for the liver and can therefore be responsible for poor liver values and joint pain.

chocolate easter eggs

 

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Ulrike Eder (Author)

Ulrike is a naturopath, Holistic Nutrition Coach, Hippocrates Lifestyle Medicine Coach and phytotherapist. Together with her husband, Jürgen, she leads the Holistic Nutrition Coach training program of Your Nutrition Academy.

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