Chocolate Yogurt-filled Easter Eggs makes about 12-14 eggs Ingredients: *Easte…
Chocolate Yogurt-filled Easter Eggs
makes about 12-14 eggs
Ingredients:
*Easter Egg Candy Moulds
1 1/2 cup high quality dark chocolate chips
4 Tbsp raw honey
1 tsp vanilla extract
1 1/2 tsp turmeric powder
2 cups Greek yogurt
4 tbsp almond or cashew butter
Instructions:
Melt the chocolate for 30 sec in the microwave, or in the stove top in a double broiler.
Using about 70% of the total amount, brush each mould
generously with the melted chocolate. Try to make an even
coating. Place in the freezer for 10 minutes. Keep the
remaining chocolate warm to stay liquid.
In a bowl, whisk the yogurt, vanilla and honey. Then, add just 1/2 cup
of that yogurt mixture to a separate small bowl. Add the turmeric
and almond/cashew butter and whisk very well to combine.
Spoon the honey/yogurt mixture into the chocolate eggs, then blob
on the turmeric ‘yolk’. Place back in the freezer for 5 minutes.
Pour over the remaining melted chocolate and using a small spatula, spread to cover evenly the egg moulds.
Store in the fridge and enjoy within 4 days.
