It's only a few days until Easter. Are you surrounded by unhealthy candy and chocolate you're trying to avoid? I know I am, and that I've totally been eating some of that stuff over the past few days. But when I have healthy, high-vibin treats like this around, I'm not even interested in that corn syrup and refined sugar laden junk. This is superfood candy that's good for you all over.
Apparently I've never talked about the benefits of raw chocolate. The big one is that hit of magnesium in it - women especially need magnesium to keep energy levels up because of menstruation. It's also chock full of antioxidants, vitamins, essential minerals, and healthy fats. Try some raw chocolate and kick that craving in the ass while you feed your body all this good stuff. I'm sure you've heard of the benefits of dark chocolate. Raw chocolate is even better.
These little treats feature dates as the caramel filling, along with some nut butter and plenty of vanilla. I waaay prefer date caramel to the stick-to-your-teeth, painfully sugary standard caramel I grew up with. Dates are another crazy healthy food, with lots of fibre (which helps to slow the absorption of the natural sugars), potassium, and magnesium. The bee pollen topping is great to help prevent colds and is also filled with vitamins and minerals.
I've been making a version of these for years, and they are by far my favourite healthy candy. Even if you don't particularly like dates, try these. They'll change your mind.
As far as treats go, these are the gold standard.
Try making some of these for Easter, or just roll them into balls instead of eggs and have them as an anytime sweet. I find that just one little caramel keeps me satisfied for the whole day and prevents sugar cravings, so it's much easier to avoid unhealthy snacks at work.
These only take a few minutes to make from start to finish, and although you might not be able to find all of the ingredients at the supermarket, they're easily found online.
I'm not sure how much kids would like these - I have made them for a friend's kids before, but they were a little older, and like dark chocolate. If your children aren't fans of dark chocolate, you could coat the date caramel in some nice milk chocolate instead. Then hide them and hope that they're all found before they melt.
This recipe makes more raw chocolate than you'll need to coat the eggs. Just pour the rest into some kind of mould, and keep it in the freezer for a secret stash.
P.S. they will look like the turds of some magical woodland creature before you coat them in chocolate. I think this is what unicorn poop is made of.
Makes ~30 small easter eggs
For the caramel:
10 medjool dates, or 1 cup
1 tablespoon nut butter*
1 teaspoon coconut oil
1/4 teaspoon vanilla powder
1/4 teaspoon sea salt
If your dates aren't very soft, soak them in hot water for 30 minutes. Pit the dates. In the bowl of a food processor, combine the dates, nut butter, coconut oil, vanilla powder, and salt. Blend until a paste forms.
Take small pieces of the date mixture and roll it into a ball, then roll it into a slightly elongated shape. Place onto a plate or baking sheet lined with parchment paper. Repeat until you've used it all, then freeze for at least 10 minutes or up to overnight.
For the raw chocolate:
75 grams cacao butter, or about 1/2 cup*
1/2 cup raw cacao powder
1/4 cup maple syrup*
1/4 teaspoon vanilla powder
1/4 teaspoon salt
To make the raw chocolate, place a heat-safe bowl over a small pot of simmering water. Don't let the base of the bowl touch the water. Gently melt the cacao butter, then remove it from the heat. Add the maple syrup first and whisk well, then add the cacao powder, vanilla powder, and salt. Whisk until fully combined.
Dip the now frozen caramel eggs into the melted chocolate with a fork, gently shaking off any excess chocolate. Place them back onto the parchment lined sheet. Quickly sprinkle bee pollen over each one as you coat them before the chocolate hardens. Once you've coated all the eggs, place them back into the freezer to solidify before removing and storing in a container.
You can keep them in the fridge if you prefer slightly softer chocolate. If you keep them in the freezer the caramel will stay chewy and the chocolate will be extra snappy, which is how I like them.
These will last for at least two weeks in the freezer, but I've never kept them in the house longer than that.
1. You can use any smooth nut butter. I love hazelnut and peanut butter.
2. You can substitute coconut oil for some or all of the cacao butter, but it won't be as chocolatey and will have a much snappier texture.
3. I know maple syrup isn't raw, but I don't like the consistency of my chocolate when I make it with honey. Coconut sugar is nice but will give it a bit of a crunch. I imagine you could substitute just about any kind of sweetener in its place.