The Easter Bunny is coming soon! Do you know what that means?
It means Chocolate Cream Eggs are flooding the stores and I want to eat every last one of them. I’ve loved Chocolate Cream Eggs for as long as I can remember. I distinctly remember when I was a child I attended an Easter egg hunt event in a local park. I had my basket filled with those brightly wrapped chocolate eggs and then I saw it: a Chocolate Cream Egg…under the heal of another chocolate crazed child. They obviously had no idea how close they were to crushing the most beautiful of all treats. So I did what any self-respecting individual would do. I reached my tiny hand under their shoe and risked having my hand stepped on in order to save (and later eat) the Chocolate Cream Egg. I am proud to say I escaped with all my fingers AND the egg, mission accomplished.
Two days later I came down with the stomach flu. It was terrible, as the stomach flu always is, but the worst part was that I developed an association between having the stomach flu and eating Chocolate Cream Eggs. Yup, for 2 years the thought of a Chocolate Cream Egg was the most nausea inducing thought to me. Yet I still wanted to eat them. It was weird, I don’t know how to explain it. I was eventually able to move on and enjoy Chocolate Cream Eggs again…until I realized what dairy and refined sugars were doing to my body.
I still have that craving for Chocolate Cream Eggs. I don’t think it will ever go away, at least not for long. And that is why I created these beauties:
Refined Sugar-Free Chocolate Cream Eggs
Crunchy dark chocolate coated “eggs” with a creamy and sweet nougat like filling. Real food with real flavour at it’s finest!
Makes 8 large “eggs”
- 3/4 cup mashed potato
- 1 cup Ricemellow Creme
- 1/4 cup unsweetened non-dairy milk
- 3-5 drops liquid vanilla stevia
- 5 drops yellow natural food colouring**
- 1/4 cup cocoa butter
- 1/2 cup cacao or cocoa powder
- 15-20 drops liquid dark chocolate stevia
- Mix together mashed potato, Ricemellow, non-dairy milk and liquid vanilla stevia.
- Blend the mixture with an immersion blender until it is smooth.
- Remove 3 tbsp of the mixture and place in a small bowl. Stir in natural food colouring.
- Use two small spoons and this technique to form 8 small quenelles. Place in freezer to firm quickly.
- Use a larger spoon and scoop about 1 tbsp of the white cream filling. Place the frozen yellow “yolk” in the center and scoop another tbsp of white cream with a second spoon.
- Use the technique shown in step 4 to make cream filling into egg-like shape. Place in freezer to firm quickly.
- Meanwhile, melt cocoa butter and stir in cacao or cocoa powder and liquid dark chocolate stevia.
- Coat the frozen cream fillings with chocolate. Since the cream fillings are frozen the chocolate will harden almost immediately.
- Store in refrigerator, if there are any left!
**I tried to dye some of the cream filling with tumeric but it didn’t work overly well. I added up to 1/4 tsp without altering the flavour, but the yellow colour was very, very muted. Feel free to use if the bright yellow center isn’t important to you!
Calories: 200 Fat: 9.5 g (6.5 g saturated), Carbohydrates: 13.7 g, Fiber: 1 g, Sugar: 7 g, Protein: 1 g
Nutritional information is based on serving size of 1 large egg (1/8th of recipe), using cacao powder to make the chocolate.
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UPDATE! This recipe has been shared at Mostly Homemade Mondays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Wonderful Food Wednesday, Full Plate Thursdays, Allergy Friendly Friday, Whole Food Fridays, Try a New Recipe Tuesdays and Potluck Party.