Sugar-free Caramel Eggs
12
serves3.0
grams0.7
grams21.3
gramsHave you got egg moulds sitting in the cupboard getting dusty?
I created this amazingly easy and delicious chocolate for Cell Squared recently and loved it so much that I decided to turn it into Easter Eggs for the family.
Why buy chocolate full of sugar and all kinds of nasty things when you can easily make your own at home.
Yes, EASILY, I promise!
I filled mine with some Natvia Salted Caramel sauce and they’re the perfect afternoon pick-me-up – without the guilt.
Enjoy!
Ingredients
250 grams of cacao butter
1/2 cup of cacao powder
1/2 teaspoon of salt
1 teaspoon of vanilla extract
2 tablespoons of pure maple syrup (or 30 drps of liquid stevia)
1/4 cup of sugar-free caramel sauce
Directions
- Place your cacao butter in a glass bowl over a pot of simmering water and stir until melted.
- Add the cacao powder and mix until the powder is incorporated.
- Remove from the heat and add the salt and vanilla, along with half of the sweetener.
- Taste and sweeten further to suit your preferences.
- (the stevia in particular should be added in smaller batches as the sweetness levels can change dramatically)
- Spoon into your egg moulds and swirl to coat.
- Turn upside down over a protected surface and tap to remove the bulk of the chocolate.
- Level the edges off with a flat blade and then leave your eggs to set at room temperature.
- Remove egg shells from your moulds and place a flat bottomed pan on very low heat on the stove.
- Spoon the caramel into one half of each shell and then place the second half, edge-down, on the warm pan for just a second.
- Remove the shell from the pan and press the melted edges together with your filled half.
- Continue until all are done.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories204
- % Daily Value *
- Total Fat
21.3g
33%
- Total Carbohydrate
3.0g
1%
- Protein 0.7g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe is horrible. It is thick and gritty.
Hi Nick
Wow, you’re quick. As this recipe has only been posted for a few hours at the time of this comment, I applaud you for your motivation!
I’m sorry that you didn’t get the results that you should have, maybe you were rushing a bit?
Did you make any substitutions?
Good quality cacao butter is essential to getting a smooth result and overcooking it can lead to a less than perfect chocolate.
Did you use the liquid stevia? That too could have contributed.
Or maybe you didn’t give the cacao powder enough time to fully dissolve, you know, because you were rushing?
Anyway, I hope that you give it another try in the future and let me know how you go.
Cheers, Naomi