Hehe funky title, i know 😛
But I got this recipe inspiration from the infamous Cadbury Creme Eggs and the strange commercial…
Let’s look at the ingredients you will need for today, shall we?
MILK CHOCOLATE ( SUGAR; MILK; CHOCOLATE; COCOA BUTTER; MILK FAT; NONFAT MILK; SOY LECITHIN; NATURAL AND ARTFICIAL FLAVORS ); SUGAR; CORN SYRUP; HIGH FRUCTOSE CORN SYRUP; CONTAINS 2% OR LESS OF: ARTIFICIAL COLOR ( YELLOW 6 ) ; ARTIFICIAL FLAVOR; CALCIUM CHLORIDE; EGG WHITES
Hope I didn’t lose you from all the artificial stuff you don’t have in your pantry.
Those are the ingredients of the so-called “real” Cadbury Creme Eggs; and I will now present to you…
Real Easter eggs with no yellow 6 inside! yayyyy!
These below are the secret ingredients for the “yolk” of these egg-cellent treats. Beware, this post may be the victim of my corny yolks (get it?) 😉
Oh and no one has to know it’s good for you, simply scramble away when they ask!
Chocolate Carrotmel Easter Eggs
2 medium carrots, peeled
3/4 cup of dates, packed
Chocolate Fudge Coating
1 cup walnuts, raw
1/4 cup agave
1/4 cup shredded coconut, unsweetened
3 tsp. vanilla extract
1/4 cup cacao powder
What? No artificial ingredients?! That’s right! 🙂
To make the Carrotmel, all you need is a food processor, or a high-powered blender.
Turn the motor on and….
Voila, Carrotmel is born! Look at that gorgeous gooey free-range “yolk” colour 😉
If you find your carrotmel to be too watery, just add more dates to meet your heart’s desire!
The dates are what gives it the caramel flavour, and the carrots for the natural beta-carotene yolk colour.
Put that orangey creation you’ve just made into a bowl so you can make your fudgey chocolate coating!
As you can see, this makes a generous serving, and there will be enough for you to dip your apples and celeries into this yummy carrotmel dip!
Why eat the Easter bunny when you can eat like the Easter bunny? 😉 Don’t murder the bunny! Eat like him instead!!
Now onto the chocolate coating!
This is highly addictive, and you should
not take the first bite
I mostly threw everything into my food processor without measuring cups, as I like to eyeball and eggs-plore the ingredients when creating a recipe. 😉 Therefore, if the consistency of your fudge doesn’t look exactly like the picture, do not panic; I will let you know what you have to add 🙂
Ready for some gooey epicness?
For the fudge coating,
Throw in the walnuts, dates, agave into the food processor/ high speed blender (I recommend using a food processor) and pulse until it forms a sticky clump!
Then throw in the rest of the ingredients (vanilla, cacao, shredded coconut) and let the motor do the work, until a gooey ball forms. Don’t work it too long.
You may not want a chocolate fudge walnut butter… although that sounds awfully tasty 😛
If your mixture is too dry and not sticking together, put in more agave, 1 tbsp at a time.
If your mixture is too wet and is liquidy and too gooey, put in more coconut, 1 tbsp. at a time.
Once both your coating and filling are to your heart’s content, it’s time to assemble the eggs!
Trust me, this is fun
Do I even have to eggs-plain the steps? 😉
This picture shows it all.
Flatten “dough”. Dollop filling. Wrap and make egg shape. Repeat.
I say they’re pretty authentic looking, even if I do say so myself 😀
Yepp, it can get messy!
Now for a special touch…
coconut flakes! (who says eggs can’t be sprinkled with coconuts? 😉 )
I know you want a closer look…
As my chemistry teacher always says… feel free to waft 😀
Time to put these babies into the egg carton!
I know, I know. You want to see the inside of one
Doesn’t he look perf? 😉
The others aren’t too bad themselves!
Yikes, I hear my parents coming home.
Must. Clean. Up.
Blogging can get real messy…
…don’t you agree? 😉