Don’t get us wrong, we love Easter Eggs! But if you want to put your chocolate stash to use make your own! We promise you won’t find anything that beats these chocolate eggs filled with a smooth hazelnut whip.
The star of the show is obviously dark chocolate. In general, the darker the chocolate the better — which is why we usually go for 85%. And while the sugar content goes down the health benefits go up. Some of these benefits include better brain function, lower blood pressure, and better blood flow around your body. Dark chocolate is also rich in many minerals including iron, magnesium, copper ,and manganese. Hazelnuts contain a range of flavonoids which have strong antioxidant and anti-inflammatory properties. You're also getting in a good dose of heart-healthy unsaturated fats and energy-boosting B vitamins.
100g dark chocolate (we used 85%)
1 tsp coconut oil
150g hazelnuts (roasted)
1 TBSP maple syrup
1½ TBSP cacao powder
*Makes 12 eggs
Break the chocolate into pieces and melt with the coconut oil over a bain-marie.
Using an egg mould or cupcake cases, spoon in a enough chocolate to coat the edges. Place it in the freezer for a few minutes.
Save a handful of hazelnuts and then blend the rest in a food processor until it has a runny consistency — you might have to stop it a few times to scrape down the edges. Alternatively, use any shop-bought nut butter.
Mix the maple syrup and cacao powder into the hazelnut butter.
Roughly chop the leftover hazelnuts and mix into the hazelnut butter.
Add a teaspoon of the hazelnut butter into each egg mould.
Cover with melted chocolate and place in the fridge to set.