SUGAR FREE CHOCOLATE EGGS

Need something sweet for the kids this easter? Or for yourself? Here is a great way to keep sugar intake minimal.

INGREDIENTS

Serves 20 small portions (you will need some cute little egg mould for this recipe)

120g or 1/2 cup cacao butter or cold-pressed coconut oil

2 teaspoons vanilla extract

2 tablespoons rice malt syrup

110 g or 1/2 cup almond butter, peanut butter, hazelnut butter or cashew butter

1/4 teaspoon sea salt

120 g or 1 cup Naked Chocolate (for this recipe I used Healthy Chef Teresa Cutter, Naked Chocolat Mylk )

METHOD

1. Melt cacao butter or coconut oil in a large bowl set over a pot of simmering water.
2. Remove the bowl from the heat and add Naked Chocolate and mix through using a small whisk until smooth.
3. Add nut butter and a pinch of sea salt then mix through. Taste your chocolate creation….you may find you don’t need to add any sweetener. If you do, just add 1 tablespoon at a time.
4. Pour chocolate into small chocolate moulds.
5. Refrigerate for 4 hours or until set.
6. Store in the fridge, covered for up to 4 weeks.