Caramel Easter Eggs - Recipe by Bronte Murray & Chloe Skipp
It's hard to believe, but Easter is suddenly upon us (and it feels like only yesterday we were welcoming in the New Year!) - so we thought we'd get into the spirit of the season and share a delicious DIY caramel Easter Egg recipe.
This treat is brought to you by the wonderful expert culinary team at our Redfern Showroom: Bronte Murray and Chloe Skipp.
Ingredients
90g dark chocolate
11 medjool dates (pitted)
2 tbl lemon juice
1⁄4 cup coconut butter
1 tbl tahini (unhulled)
1⁄4 cup raw cashewssoaked 2 tsp vanilla essence
pinch of sea salt flakes
1 tbsp hot water.
Method
1. Melt chocolate over a double boiler, or a very low heat on an induction cooktop until just melted.
2. Line an oven tray with baking paper, for any excess chocolate to run onto while lining moulds. Hold chocolate mould on a slight angle and pour the melted chocolate over each mould to fill with a thick layer.
3. Scrape the excess chocolate to ensure an even fill. Tap the edge of the mould to expel any air pockets and flip mould over to remove any excess chocolate onto lined baking tray.
4. Place in fridge for an hour or until properly set.
5. Combine remaining ingredients in a food processor and blitz until smooth.
Note: We used the Vitamix Total Nutrition Centre Blender, available here.
6. Remove chocolates from moulds and fill with date caramel.
7. Use excess melted chocolate to glue the two egg halves together and leave to set in fridge for an hour.
We hope this brings some chocolate-y joy to you this Easter! At Winning Appliances, we love to share recipes and cooking ideas - so if you're looking for more inspiration, be sure to check out our upcoming selection of in-store Cooking Demonstrations.
