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Chocolate Creme Eggs (Paleo, GF, DF, Nut free)

Paleo Creme Eggs | kickassbaker.com #easter #candy #cadbury #cremeeggs #creameggs #chocolate #paleo #paleorecipes #paleolife #glutenfree #nutfree #dairyfree #kickassbaker

These Paleo Chocolate Creme Eggs are a perfect example of dee-licious Easter holiday treats that fit into a number of diets. They’re Paleo-friendly, gluten-free, dairy-free, and nut-free with no refined sugar.

Scale

Ingredients

For the Filling:

 

For the Chocolate Coating:

 

Special Equipment:

 

Instructions

  1. Prepare the FillingPlace the maple sugar and arrowroot starch in a food processor or blender and blend until a powdery texture forms, (this takes about 2 mins) then set aside. Using a stand mixer with the paddle attachment, blend ghee with honey, vanilla and salt in a large bowl until very smooth. Blend in the sugar/starch mixture until smooth, then place in the refrigerator or freezer to set for about 20-30 minutes
  2. Prepare the Chocolate Coating:  In a microwave safe bowl, melt the chocolate chips and coconut oil on high heat, removing to stir every 30 seconds until melted and smooth
  3. Assemble the Creme Eggs: Use a spoon to swirl about ½ teaspoon of the melted chocolate mixture all around each cavity of your egg molds to completely coat bottom and sides. Place in freezer until set, about 5 mins. Once the chocolate is set, spoon about 1½ teaspoons of the prepared filling and roll into an egg shape, placing it over the chocolate in each cavity of your egg mold. When all cavities are filled, spoon remaining melted chocolate over the filling for each egg. Return to the freezer to set, about 15 minutes. Once set, your creme eggs should be stored in the refrigerator to avoid any melting. Prior to serving, you can let them sit out a bit so the chocolate softens a little

Notes

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