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Healthy Chocolate Yogurt-filled Easter Eggs
These are such a fun way to celebrate Easter with your little ones…everyone will LOVE them!
You’ll need Easter Egg Candy Molds.
Makes about 12-14 eggs
Makes about 12-14 eggsIngredients:
- 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 mold 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 molds.
Store in the fridge and enjoy within 4 days.
Enj0y!
❤Rachel
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 cupof 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 blobon 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.
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