Lizzie King’s Cashew Crème Eggs

The long weekend coming means we have a little more time to indulge ourselves and to try some home baking.

We asked Lizzie King – Author, Cook, Nutritional Health Coach and Mother of three – to share one of her delicious recipes to bring some Easter joy to our weekend and inspiration for feel-good treats to enjoy with family and friends!

 

The best antidote to the waves of sugar over Easter – easy, insanely good homemade raw Crème Eggs that are the perfect Easter treat.

The creamy centre takes no time to whizz together so melting a choc bar down instead would make this super fast.

This cashew creamy centre, is so good we had it with everything.

A protein and mineral rich decadence wrapped in delicious cacao, packed with antioxidants.  Make as many as you have space for, as they seem to vanish in seconds.

Method

Cashew Vanilla Crème:

Blend the ingredients for 2/3 minutes til smooth and creamy. Add splashes of milk to thin if needed. Stores well in a jar in the fridge – make extra and use this with anything and everything.

Chocolate:

Melt cacao butter in bowl over simmering pan of water. Remove from pan, whisk in powder then syrup to taste. Pour chocolate into egg moulds. Freeze. After 7 minutes pour/scoop the soft middles back into choc bowl and add teaspoons of crème filling. Freeze for another 5 minutes. Pop 1/2 eggs out and refill moulds w chocolate and do the same again, when they are done sandwich them together with the other halves. Store in the fridge, if you have any left.

You can also wrap them in tin foil papers and use them on your egg hunt! 🐣

 

For more of Lizzie’s scrumptious inspiration visit www.lizzie-loves.com or follow her on Instagram @lizzieloveshealthy.