14 April 2014

Choco Loco Coco Creme Egg Cups

♬ 'Greatest Hits' Foo Fighters

Easter isn't Easter without a creme egg flying about in the house.
I've seen so many varieties of cupcakes and brownies with this gooey egg submerged in the middle and it's all been done several times, that I'm bored.
With my new love for choco coco loco (coconut oil and melted chocolate) I decided to make a slightly healthier treat with a creme egg.

Ingredients for 6.

200g dark chocolate
200g virgin coconut oil
20g chia seeds
6 Cadburys creme eggs
100g gluten free chocolate cake, crumbled.


Melt coconut oil and chocolate separately then combine and crumble in cake.
Stir through seeds and press equal amounts in a 6 hole muffin tray lined with baking paper.
Pop into the freezer for 5 minutes, they should still be soft to touch.
Press creme egg into each one and put back into the freezer.

After another 5 minutes they will be ready and you can spray them gold to make them look really special.
Bring back up to room temperature and eat one like there's no tomorrow.

Let me know if you try them.