Last weekend we jetted off to Byron Bay for our friend’s wedding – it was such a lovely weekend with beautiful food, amazing weather and lots of delicious food! (The Farm and Bayleaf were the standouts for me). It was really nice to have a few days to just chill out and do nothing – I’ve had a lot on lately, including my food photography workshops plus a few other projects I’ve been working on, and haven’t had much down time. So having four full days to just relax was absolute bliss.
Luckily, it’s not too long to wait until my next holiday, with Easter just around the corner.
Last Easter, I decided to make my own chocolate eggs which turned out deliciously well, so this Easter, I thought I would have another go, and wanted to experiment with a salted caramel flavour. I had the idea in my head for a while, and I’m very happy to say that it worked well the first time around. Of course, I tested it again just to make sure the recipe was perfect before I posted it here (I promise that was the reason… And it was definitely NOT that I just wanted to eat more salted caramel chocolate…;)
A long time one of my favourite flavour combinations, salted caramel works beautifully with homemade “white” chocolate. The salted caramel is delicious on its own and would work beautifully drizzled over probably just about anything!
These eggs have almost fudgy texture as opposed to the dark chocolate ones I made last Easter which makes sense – as opposed to being made almost entirely out of cacao powder and butter, these chocolates contain coconut butter but also coconut milk caramel and blended nuts. The process is a little lengthier but I promise it’s worth it!
In other chocolate-related news, for the month of March I am the Featured Foodie over at Loving Earth, and have made five delicious chocolate creations which you can find over on their website – including of course, more Easter egg recipes.
And make sure you also check out my other chocolate recipes on the blog here.
- 2 cups raw cashews
- ½ cup coconut sugar
- ½ cup coconut cream
- 1 tsp vanilla extract
- ¼ tsp salt
- Salted caramel
- 50g raw cacao butter, melted
- ⅓ cup cashew butter
- Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the 5 min mark you will need to start stopping every 30 sec or so to scrape the sides and bottom. It should start to come together around 10 minutes but keep blending to get silky smooth cashew butter.
- Add all ingredients to a small saucepan.
- Bring to a low rolling simmer and cook 8-10 minutes, stirring occasionally. It's done when it's darkened in colour, reduced in size and has a lovely rich caramel flavour.
- Combine the salted caramel with ⅓ cup cashew butter and stir until smooth. Slowly pour in melted cacao butter, stirring constantly.
- Pour into moulds, and place in the fridge or freezer until set.