As with many of you around the world, it’s the start of the long Easter weekend here in NZ. We’ve been inundated with warnings the last few days about Cyclone Cook hitting our shores, forecast to be the worst storm in NZ since 1968. Which means the best storm since I’ve been alive (I always used to love walking in the rain as a kid), so I was rather looking forward to it. Yesterday everyone was armed to the hilt – half of Tony’s office had cleared out mid-morning, some of my girls had their university classes cancelled, and the council was even suggesting an unprecedented closing of our Harbour Bridge (which would stop all traffic running north to south across the city).
Nevertheless, mid-afternoon Friday has now rolled around and it seems those of us in Auckland have virtually eluded the furore, with a mere spattering of rain overnight. The sun is out in full force, and I’m back in the kitchen taking advantage of Mila’s midday sleep making some treats for the weekend ahead.
Meanwhile, I’ve prepared this yummy recipe for you this weekend, which we’ve been snacking on non-stop since they hatched on Tuesday. If you’ve never tried a Cadbury Creme Egg before, you might not appreciate my elation when making these little eggs earlier this week. Essentially, they’re an Easter egg made out of chocolate, filled with a white and yellow cream that mimics the inside of a chicken egg. I’m not quite sure how they create the flavours, but oh my they are good. Upon a quick google, I’ve now also found out they’re the #1 best-selling confectionary in the UK between January and Easter, with sales in excess of 200 million units. Now that’s a lot of eggs.
On closer inspection however, the ingredients of our said eggs are a little less than desirable – milk chocolate (milk, sugar, cocoa butter, cocoa mass, vegetable fat, emulsifiers (E442, E476, soya lecithin), flavourings), fondant (47%) (sugar, glucose syrup, invert sugar syrup, dried egg white, flavouring, and colour (paprika extract)). Good on them for using paprika as their colouring, at least.
So, this Easter I wanted to create a healthier version for you, made only with plant-based whole foods, that you could truly enjoy with your friends and family. Out went the dairy, refined fats, numbered emulsifiers, dried egg white, sugar, glucose syrup and invert syrup (sugar, sugar, sugar), and instead I’ve made a version where you’ll be able to recognise all the ingredients and smile. Tony has proclaimed them "the best thing you’ve made in weeks”, but I’ll let you be the judge of that.
Yes, these cute as Caramel Creme Eggs are…
Are you a classic Creme Egg fan, but would love a somewhat healthier version? If so give these cuties a try and let me know what you think. I made a batch of twelve on Tuesday, and come Friday there’s only one left (and only because Tone knows he can’t legitimately pinch the last of my batch before I do). You’ll have to tell me if yours last any longer!
Oh and by the way, don’t just reserve these for Easter. I mean Cadbury sells theirs for a good four months of the year, so that means you’ve got at least until August to make these! Share your photos with me if you do, on Instagram with the tags @begoodorganics and #begoodorganics in the main caption and @begoodorganics in the image (so I don’t miss you from my feed), on my Facebook page here, or leave me a photo and comment below.
If you’ve got a long weekend like me I hope you enjoy it. Sun’s now out, half of Auckland seems to have gapped it, so we’ve got the city to ourselves!
Enjoy yourself, take care, and until next week, stay happy and well.
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Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Takes 15 minutes (+ 2 hours to set)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
1 c cacao butter (melted)
1 c cacao powder
4-5 tbsp brown rice syrup
1/2 tsp vanilla extract (or 1/4 tsp vanilla powder)
pinch sea salt
1 c cashews (soaked 2 hours)
1/2 c coconut oil (melted)
1/4 c brown rice syrup
1 tsp vanilla extract
pinch sea salt
3/4 tsp turmeric powder
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Blend all filling ingredients together until you get a super smooth creamy consistency, scraping down the edges as needed. Scoop out 5 tablespoons of the filling and mix it with the turmeric to create the yolk of your egg. Place this yolk mix in the freezer to set.
Gently melt your cacao butter in a pan on low, then turn off the element and add the brown rice syrup, vanilla extract, salt, and whisk in the cacao powder.
Leave the chocolate mix to cool at room temperature for a few hours if you can. Otherwise, place in the fridge and stir every few minutes - we want the chocolate completely cool so it's nice and thick and rides up the sides of your moulds with ease.
Once the chocolate is cool, put 1 tbsp in each mould. Twist the mould around so the chocolate evenly covers the sides, using your fingers to push it up as needed, then place in the freezer to set.
Next, put 1 tbsp of the white filling in the centre of each shell. Scoop out 1/2 tsp of the yolk mixture with a round measuring spoon if you have one, then roll into a ball between your palms (it should be nice and hard from being in the freezer so easy to roll). Press the hard yolk into the centre of the filling (which will be soft) and cover with a small dollop of white filling on top.
Pour 2 tsp of chocolate to cover the top of the egg and place back into the freezer for another 20 minutes to set.
PS - the lovely plates, linen and tableware I’ve used are from Citta Design.
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