paleo | gluten free | vegetarian
cook time: 1 hour
This paleo crème egg is the perfect addition to indulge in over the Easter period. Containing healthy fats, a delicious subtle rose flavour it’s gluten and dairy free and a vegetarian treat the whole family can enjoy, no matter the diet requirement.
Turmeric, although amounts are minimal in this recipe, is a spice that has received much attention from researcher, media and from the culinary world. The documented benefits of turmeric are many, and this is due to the active constituent, curcumin that has been traditionally used in Asian countries for its antioxidant, anti-inflammatory and anti-microbial properties. Curcumin is involved in inhibiting proinflammatory mediator signalling.
Honey contains antibacterial and antimicrobial properties that can be destroyed through heat, this raw honey will ensure you are getting the best chance at obtaining those beneficial properties in their intact form.
- 2 x cups coconut butter
- ½ x cup cashew butter
- ½ x cup raw OWN honey
- Pinch of sea salt
- 6 x tbsp rose water (potency will differ from brand to brand so adjust to taste accordingly)
- ½ x tsp turmeric
- 1 x tbsp honey
- In a thermomix or stand mixer, add coconut butter and cashew butter and blend together until thoroughly combined (10 seconds on speed 4).
- Add the honey, vanilla, salt and rose water and blend for a further 10 seconds on speed 3 or 4 or until combined thoroughly.
- In a separate bowl, spoon out ¼ of the mixture and add the turmeric powder and mix together. This is going to be the centre of our egg.
- Place both the white and yellow mixture bowls in the freezer for 30 minutes to partially set.
- Remove small yellow mixture bowl from the freezer and spoon the mixture out with a teaspoon and roll into roughly 1-2cm diameter balls. Place onto a flat plate and return to the freezer.
- Once set, remove both the yellow balls and the white mixture bowl from the freezer and spoon out 1 heaped tablespoon of the white mixture and flatten into a thin layer in your palm. Place the yellow ball in the centre and cover with the white layer. Mould into a shape that resembles an egg and return to the freezer to set for a further 10 minutes.
- In the meantime, in a double boiler, melt chocolate ready for when then eggs are set.
- Remove the eggs from the freezer and place on a cake airing tray lined with baking paper and cover with chocolate, feel free to decorate with dried rose petals, sea salt flakes or some freckles!
- Return to the freezer to set for 1 hour.
- Store in the freezer and remove 5 minutes to allow to soften before eating.
Recipe by Bridget Hunt