RAW CARAMEL AND PEANUT BUTTER EASTER EGGS

Avoiding eating your own body weight in chocolate over Easter weekend can be tricky. Cue Lotty, Barrecore Instructor and our favourite food blogger. Her healthy recipe still contains chocolate (so you can get your fix) but the raw caramel is made from Medjool dates and these eggs are full of organic peanut butter! With a four day weekend, you've got plenty of time to hit the kitchen and get making.

What you need (this recipe will make 10 eggs)

Caramel Centre
  • 75g Medjool dates
  • 1/2 tablespoon water
Peanut Butter Dough
  • 5 tablespoons organic peanut butter
  • 75g ground almonds
  • 2 tablespoons maple syrup
Chocolate Coating
  • 100g dark chocolate (at least 80%)
  • 1 tablespoon coconut oil
For Decorations
  • Desiccated/flaked coconut
  • Cacao nibs
  • Matcha powder
  • Hazelnut pieces
  • Flaked almonds


What you need to do

1. The first step is to make the date caramel centre. All you need to do is combine your Medjool dates and the water in a food processor and mix until a date paste is formed. You may need to scrape down the sides of the blender a few times to get a good consistency. Then, using your hands, form the mixture into 10 small balls and place in the freezer for at least 30 minutes so they become firm.

2. Next you need to make your peanut butter dough. In a bowl, blend your nut butter with the ground almonds and maple syrup and stir thoroughly to make a thick dough. Once your caramel balls have set, using your hands, wrap the peanut dough around the caramel ball and form into an eggshape (e photograph for reference) and again you need to place these in the freezer for at least 30 mins so they become firm.

3. Finally, once the eggs have set, you need to make your chocolate coating. Start by melting your chocolate and coconut oil together until it looks like chocolate sauce, which you can do in the microwave or in a pan. Pour this mixture into a deep bowl and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover fully by submerging in the chocolate. Then quickly, before the chocolate sets, add any decorations to your eggs that you might like!

- You probably won’t use all the chocolate sauce, but I’m sure you’ll be able to find out a good use for the left overs!

- These are best stored in the freezer or fridge and you can leave them to very slightly defrost before eating, or eat when frozen - either way, they are irresistibly delicious!



A little bit about food blogger and Barrecore Instructor, Lotty

“My background as a fitness instructor for Barrecore, combined with my love of cooking led me to get creative in the kitchen, switching up unhealthy ingredients for their healthier version. I started learning a whole new language with food in the attempt to change my diet around and started experimenting with creating all of the sweet things I love in a nutritious and delicious form. I love food and never wanted to feel like my diet was restricted, but instead learnt to cook and bake in a way that works in harmony for my body and nourishes from the outside in, whilst still being delicious!" For more tasty recipes head over to Lotty's blog

Barrecore Instructor and food blogger, Lotty, has made healthy and more importantly, delicious, Easter eggs for you to make this weekend
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