HOMEMADE CHOCOLATE EASTER EGGS

Mar 10

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Once my lily-of-the-valley start blooming, I know that winter is over and spring is just around the corner. I feel like the warming temperatures give me renewed energy! In the winter, I have to push myself to go outside and keep running through the freezing air. Once spring arrives, that lack of motivation suddenly changes into wanting to go outside - I absolutely have to go for a run, work in the garden, or enjoy my meals on the porch. And all of a sudden we are thinking: Easter is coming! This year, it seems especially strange since we were locked up for most of the winter due to covid-19 and although some restrictions have been lifted, there is still so much uncertainty. Are we going to travel? Can we meet with friends? How are we going to celebrate? The only unchanged question for my family is: How on Earth are we going to have Easter treats with such a restricted diet? After eight years on a strict Specific Carbohydrate Diet and no more symptoms, I allowed myself to reintroduce cacao and 100% chocolate into my diet. With that change, a lot more options opened up when it came to homemade treats. One of our favorites are these Easter eggs that are made from scratch, using only whole ingredients to make sure they are free of food additives, refined sugar, grains, gluten, and lactose. To this day, I still have chocolate only occasionally and in small amounts but when I do, I really savor them as a special treat.

INGREDIENTS
1 cup chocolate chips (I use Pascha Organic Dark Chocolate Chips 100% cacao)
1 cup caramel (see below for recipe)

INSTRUCTIONS
In a double boiler, melt the caramel, then add the chocolate chips. Keep melting everything, stirring occasionally. Once the mixture is smooth, fill into your favorite candy molds. Let cool. Keep refrigerated.

HOMEMADE CARAMEL

INGREDIENTS
1 cup honey
1 cup heavy whipping cream or coconut milk (for people sensitive to lactose I recommend fermented heavy whipping cream )

INSTRUCTIONS
In a medium saucepan, bring honey to a boil, stirring occasionally. Turn down the heat and let cook for about 8 minutes until honey turns a darker amber color. Add the heavy whipping cream or coconut milk and keep boiling until mixture thickens about 10 to 15 more minutes. Let cool, seal and keep refrigerated.