Paleo Chocolate Creme Eggs
These Paleo Chocolate Creme Eggs are a perfect example of delicious 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.
Servings: 16 servings
Calories: 185kcal
Equipment
Ingredients
Filling
- 1 cup maple sugar or organic cane sugar
- ¼ cup arrowroot starch
- ¼ cup ghee room temperature
- ½ cup raw honey
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
Chocolate Coating
- 9 ounces dairy-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
Prepare Filling:
- Place 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.1 cup maple sugar or organic cane sugar, ¼ cup arrowroot starch
- 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.¼ cup ghee, ½ cup raw honey, 1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
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.9 ounces dairy-free dark chocolate chips, 1 teaspoon coconut oil
Assemble 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 1 ½ 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
- These will keep in the fridge for 1-2 weeks. Store in a ziptop bag. You can also freeze these for up to 3 months.
- Recipe from originally from Paleo Running Momma.
Nutrition
Serving: 1 egg | Calories: 185kcal | Carbohydrates: 28.3g | Protein: 1.1g | Fat: 9.1g | Saturated Fat: 5.9g | Cholesterol: 8.8mg | Sodium: 146.8mg | Fiber: 1.1g | Sugar: 23.8g
