With Easter standing right in front of our door I feel very sad. Baby Zand was planning an Easter extravaganza over the last couple of weeks, telling me excitedly who she wanted to invite, what food there should be, and how everyone would go hunting for Easter eggs. I already knew we wouldn't be able to pull it off, but I didn't have the heart to tell her. So these last few days I have been pulling out all the stops trying to make this weekend as special as possible. We've been making a ton of Easter art, I have stocked up on plastic Easter eggs to fill, we have decorated the house, and we are busy in the kitchen. Some of the yummy Easter recipes from the blog are definitely making a comeback this weekend:
Coconut Easter eggs - a natural way to have colorful treats on the table
Raw carrot cupcakes with vanilla frosting - my absolute favorite!
Zucchini cacao muffins - a yummy chocolatey muffin that is nutritious and filling
This time around we also made something new: raw chocolate Easter eggs. Raw, because they are only made out of raw cacao butter and powder with a little maple syrup or honey. There are no refined ingredients here, which makes these little Easter eggs a mineral power bomb for your immune system while tasting absolutely divine! Try the recipe.
Just make sure you have silicone molds of paper muffin cups otherwise it will be very hard to get the chocolate out of the container you are pouring it into.
Preparation time: 30 minutes plus cooling time
Makes 25 mini eggs:
55g/ 1.9oz raw cacao butter
1/4 cup raw cacao powder
3 Tbsp maple syrup or raw honey
silicone mold of your choice (you can use mini muffin cups if you don't have any egg molds)
This is messy, you have to start with a hot water bath. For that you want a wide pot filled with hot water (not boiling). Then stand a heat-proof bowl inside and place the cacao butter inside the bowl. Make sure the cacao butter doesn't come into contact with the water.
Let the cacao butter melt slowly.
Once it is completely melted, carefully take the bowl out of the hot water bath.
Whisk in the cacao powder and maple syrup (or honey) until super smooth and creamy.
Pour into silicone mold and let it sit to harden. If it's not too hot it will harden just standing on your kitchen countertop or you can put it in the fridge.
Once the chocolate is hard, press it out of the mold, and keep it in the fridge for up to 1 month.
Happy Easter to you and your family!