Updated: Jul 24, 2019
Yes, these are so good!
Gluten free, Refined sugar free, Nut and Seed free!
You will need:
Mould or paper muffin cups
measuring cups and spoons
20 minutes prep
Set 1 Hour
Makes 6 to 8 Easter eggs
For the chocolate
4 tablespoons melted coconut oil
1 &1/2 teaspoons vanilla
Pinch of salt
1 & 1/2 Tablespoons syrup
2 Tablespoons cocoa powder
For the creamy layer:
1 tin butter beans
3 tablespoons syrup
1/4 cup water
1 tablespoon Tapioca flour mixed with 1/4 cup of water
For the yellow centre:
Set aside 1 tablespoon of the creamy layer and add a dash of turmeric
Place the moulds in the freezer to set if you are not using paper muffin cups.
Mix together all the ingredients for the chocolate.
Pour into mould about 1 tablespoon of the chocolate mix. Save the rest of the chocolate for the top layer
Place in the freezer while you start your creamy layer.
Blend together all the ingredients except for the tapioca flour and water.
Once smooth set aside 1&1/2 tablespoons of the mixture.
Place the remaining mixture in a pot and heat up.
Once the mixture is just about to start bubbling add in the tapioca flour and water mix and stir in until the mixture thickens.
Remove from heat and allow to cool.
Once the mixture has cooled get your moulds with chocolate from the freezer. Place 1 teaspoon of the creamy mixture topped with about 1/3 of a teaspoon of the yellow centre.
Top off with a little chocolate to cover the surface and repeat with the rest of the cups.
Place in the freezer to set for about 1 hour.