Raw Caramel Fudge Easter Eggs

Raw Caramel Fudge Easter Eggs
8
Vegan, Vegetarian, Dairy Free
STORAGE
Store in an airtight container for up to 3 days in the refrigerator.

These Raw Vegan Caramel Fudge Easter Eggs with Ashwagandha are the most perfectly delicious Easter treat.


Equipment
  • Food processor or high speed blender
  • Silicone Easter Egg moulds (optional)
  • Styrofoam or floral foam
  • Cocktail sticks
Method

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  1. Start by combing all of the ingredients for the caramel filling, except for the freshly boiled water, into the bowl of a food processor or high speed blender. Pulse a few times before blending until the ingredients come together into a paste. Add the freshly boiled water then blend in order to emulsify.

  2. If you have silicone Easter egg moulds fill each mould cavity with the filling then freeze until set (about 1-2 hours). Alternatively, weigh the mixture and make a note of the weight before freezing in a bowl until set.

  3. Remove the filling from moulds then gently press each egg half together and using your fingers smooth the edges to seal any gaps. Alternatively, divide the weight of the mixture by 8, then take an 1/8 of the mixture and using your hands form an egg shape. Return the eggs to the freezer for a further 30 minutes.

  4. Once the eggs have chilled melt together the cacao butter and agave nectar over a bain marie, on a low heat. Remove from the heat then blend together with the cacao powder. The mixture should be fairly thick. Transfer to a narrow cup and set to one side.

  5. Take a sturdy piece of styrofoam or floral foam and set to one side. Remove the eggs from the freezer then place a cocktail stick into the base of each egg, about a 1/3 of the way in.

  6. Dip each egg into the cup of chocolate then allow the excess to drip away before turning upright and placing the cocktail stick into the styrofoam. Repeat for each egg and leave to set for 30 minutes.

  7. Enjoy immediately, alternatively store in an airtight container within the fridge for up to 3 days.

  8. Notes

  9. If you find that the chocolate is too thick then melt a tablespoon or two of cacao butter and stir in to thin the mixture. If the mixture is too thin, leave to thicken over time.

Raw Vegan Caramel Fudge Easter Eggs with Ashwagandha

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1 April 2020 - 4:51pm