BALLBAG ‘Creme Eggs’

Move over Cadbury Creme Eggs! Give me these ah-mazing gluten free, vegan and paleo-friendly treats any day of the week!

The delicious, healthy ballBag you know and love, just stepped up a notch, with a gooey salted caramel, and creamy coconut filling.. an all natural alternative to the store-bought sugar fest!

We used some cheap easter egg molds to make these, but any mold or silicon cupcake tin will do!

 

Ingredients

For the shell..

1x 375g vegan ballBag
50ml melted coconut oil
Dash of vanilla

For the Creamy Coconut filling:

55g Creamed coconut / coconut butter
200ml coconut cream

 

For the Salted Caramel filling:

15 large pitted Medjool Dates
1 1/2 tsp vanilla extract
1/2 tsp fine sea salt
1 tbsp coconut oil
2 tbsp nut butter
couple drops stevia or maple syrup (optional, but not necessary)

Method

Prepare ballbag as per directions. Press a spoonful of mix into each egg mold, making sure is pressed firmly and leaving a ‘well’ in the centre. Pop them on a tray and freeze those babies while you make the fillings!

For the coconut filling, combine coconut butter and coconut cream, and place in fridge until almost firm, but scoop-able..

To make the caramel, place all caramel ingredients into your food processor or high speed blender and blend until completely smooth (stopping to scrape down).

Remove egg molds from the freezer and divide into two lots. In one lot, fill the ‘well’ almost full, with the coconut filling. In the second lot, place a good blob of caramel in the well until almost full. Sandwich the two molds together to make a complete egg.

Pop all the eggs in the freezer overnight (if you can wait that long). When ready to remove from shell, give the plastic egg a gentle squeeze in both directions to loosen egg from the shell.. Enjoy!!

Keep these treats in the fridge or freezer until you’re ready to eat them..

Serves approx
12

 

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Malou