• The Raw Food Girl - Recipe Caramel Creme Eggs
    By TamaraBrown
    TamaraBrown Joined 25 Jan,2014 Member of Raw Food Girl
    Hi.. everyone! I’m Tamara Brown, the Founder and Creator of The Raw Food Girl. I started this business because I have developed an absolute LOVE for raw and whole foods. It’s become my passion to educate others about it too, because I wasn’t always this way! This is my story.

Caramel Creme Eggs

Raw chocolate filled with gooey raw caramel in a delicious egg. At half the sugar content of a Cadbury Caramel Egg, try this for a healthier Easter egg option!
  • 15 mins
  • 12
  • Level: Easy

Ingredients:

Chocolate:
1. 2/3 cup coconut oil
2. 1/3 cup cacao powder
3. 3 Tbsp agave nectar syrup
4. Pinch himalayan pink salt
Caramel
1. 5 medjool dates, pitted
2. 2 Tbsp maple syrup
3. 1 Tbsp almond butter
4. 1 Tbsp coconut oil
5. 1 tsp vanilla extract
6. Pinch himalayan pink salt

Directions:

If the coconut oil has solidified, melt under a low temperature and stir until smooth. If you have a Thermomix or like machine, use the 37 degrees setting to keep the oil raw.
Add the cacao, agave and salt and mix until smooth.
Pour the chocolate into Easter egg moulds until they are about 1/3 full. Freeze until firm (about 10 minutes).
Place all the caramel ingredients into a food processor and process on medium-high speed until smooth. Scrape down the sides and continue processing until very smooth.
Spoon the caramel mixture into a small snap lock bag and seal. Snip a tiny section of one corner (about 5mm) and squeeze caramel into the centre of each egg, leaving a bit of room on top to cover it with more chocolate.
Pour the remaining chocolate over the caramel until the mould is full. Reserve 2 tablespoons of the chocolate mixture for later. Freeze until set.
To make a full egg, dab a small amount of the reserved chocolate into the centre of an egg half and sandwich it together with another half. Since the eggs have just come out of the freezer the dab should set immediately, if not return to the freezer until set.

Raw Tip:

Caramel Creme Eggs will become soft if left out for long so keep them refrigerated.
A word from The Raw Food Girl:

This has got to be one of my favourite raw chocolate recipes of all time. Even after over four years on a very clean diet, I’m still a bit of a sweet tooth.

Cadbury’s Caramel Eggs clock up at 187 calories per egg. These ones are still up there at 150 per egg, but let’s have a closer look at the nutritional profile of both.

Here’s the ingredient list for Cadbury’s Caramel Eggs:

“MILK, sugar, glucose syrup, vegetable fats (palm, shea), cocoa butter, glucose-fructose syrup, dried whey (from MILK), cocoa mass, dried skimmed MILK, emulsifiers (E442, SOYA lecithin), salt, sodium bicarbonate, flavourings.”

So here we’re looking at 4 types of sugar (sugar, glucose syrup, glucose and fructose), which are all pretty much the same thing BUT in order for Cadbury’s to state that milk is the main ingredient in this product, they need to split up the sugar content into 4 different sources. Because sugar isn’t as attractive first ingredient as milk. Very sneaky Cadbury’s, but you’re not fooling us.

So what you’re actually consuming here is 18 grams of sugar per serve (roughly 20% of the Recommended Daily Intake for sugar link to.

Kind of a lot for one little egg. Raw Caramel Creme Eggs, by comparison, contain 9 grams (10% RDI), or half the amount. Plus, the fat content of these eggs fills you up so you’re less likely to overeat.

Now 9 grams of sugar per serve is still on the higher end – these are supposed to be for a treat only – but is still a lot better than the alternative without compromising on taste. In fact, I think the raw version tastes much better!

If you wish to drop the fructose further, take out the agave syrup altogether and replace it with rice malt syrup. Rice malt is fructose-free and won’t spike blood insulin levels as much as agave will. In any case, the fat content of the coconut oil will slow the release of sugar into the blood. Just don’t go crazy on them.

I only use agave in only one other recipe since it has a pretty poor nutritional profile, but it’s the best tasting raw sweetener out there and I wanted these eggs to taste legit.

And they totally do! 🙂

Whether you choose to use agave or not, at least you can be sure that these eggs are made with REAL ingredients, and are free from gluten, dairy, soy, artificial flavourings and numbers.

Nutritional Info

This recipe is low in sodium.

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