I feel like the Easter season gives you permission to get busy in the kitchen and nothing is more fun to play around with than chocolate. One-year-olds believe it, 30-year-olds believe it and after you make these babies, you won’t care which age believes it. You’ll just want to make them again and again.
I adore making this quick version because so often, chocolate is surrounded by this whole misconception that it is tricky to make. This 2-minute version is seriously simple and has just 3 base ingredients – coconut oil, maple syrup and raw cacao. Once you’ve got this baby rocking you can add whatever you like – raspberries, blueberries, marshmallows, coconut, lollies, nuts — anything!
2 Minute Chocolate Eggs
All the delicious taste and texture of chocolate without any of the nasties. Happy Easter indeed!
- Coconut oil: ½ cup
- Maple syrup: ⅓ cup
- Raw cacao: ⅓ cup
Choose a shaped silicone mould and place it flat on an oven tray. Whisk the coconut oil and maple syrup together until combined. Then whisk in the cacao. If the mixture hardens, place the pot in a little boiling water and it will soften.
Tip the chocolate mixture into the silicone mould and allow it to harden in the fridge for at least ½ hour before serving. Store the chocolates in an airtight container in the fridge and enjoy them straight from there.
Stacey Clare's Nutritional Tip:
These aren't like the store version, they're light and delicious with absolutely no numbers! But, they will melt, so keep them stored in the fridge until you're ready to devour them. Oh, and if you like a little something in your chocolate, this is the recipe for you. I LOVE it with toasted coconut stirred through before setting.