I try to rethink holidays from my old lifestyle – why do they all revolve around food? Don’t get me wrong – joining family and friends around the dinner table to celebrate is something I enjoy, but when did special occassions become about food? The candy is where I really find struggles with the kids and a balance around the holidays. There are some fabulous organic candy out there but most have sugar sugar sugar! So, this Easter the organic ever after will include some purchased organic candy from Surf Sweets and chocolate bunnies from Camino but it will not include the quantity it used to in previous years. I am also on the hunt for Easter chocolate moulds to create some 70% dark chocolate and sugar free chocolate eggs and bunnies for all. I am psyching myself up to stuff copious amounts of plastic eggs (I reuse these year after year) with non-candy items including stickers, iTunes cards, angry birds squishy balls, among other items for the boys. In years gone by I used hot wheels, hexbugs, and other small items. I find as they age it gets harder to find small items without breaking the bank.
In the food department I did make progress this year though – my oldest son came to me today and said “Mom I have an idea for something you can make for Easter – you know those eggs with the cream inside, you could make your own version of these”. Well let me tell you, I smiled a huge smile! Not only because he is now thinking about home made treats as better than store bought, but because I have been complaining to my husband for months now that I can’t find a mould for creating the infamous Cadbury Easter Cream Egg! I LOVED THESE THINGS!!! Well I still haven’t been able to locate a hollow egg mould that isn’t huge so I won’t be making my beloved cream eggs but I did manage to whip up some organic chocolate Easter eggs with creamy caramel centres.
Caramel Easter Eggs
Ingredients
- 12 medjool dates soaked in water for an hour
- 1 tsp vanilla extract I use simply organic brand
- 2 Tbsp water
- 1 70 % organic chocolate bar 100grams 3.5oz – I used Green & Black’s
Instructions
- After soaking the dates in water for an hour, discard the water and place in a food processor. Add the vanilla extract and 2 Tbsp fresh water. Process until smooth and creamy. You may have to scrape the sides a few times while processing to get a creamy caramel. Set aside. Break the chocolate bar up into pieces and microwave on high for 30 seconds. Stir and continue to microwave for 30 additional seconds. Stir until smooth. In an egg mould pour a little bit of the chocolate and paint up the sides of the mould with the back of a spoon. Place in the freezer for about 10 minutes. Remove and fill the inside of the eggs with the caramel mixture. Return to the freezer for 30 minutes or until firm. Spread the remainder of the chocolate on top of the caramel layer and return to the freezer for another 15 minutes. Remove from the freezer and take out of the moulds. Bite into the creamy wonderful ness of the caramel centred egg and smile – Happy Easter!
