Ultra Creamy Easter Eggs
By Ilisha Scott |
- 1 cup coconut oil
- 4 tablespoons raw cacao
- 1/2 cup soy condensed milk/maple syrup ( I used soy condensed milk for a caramelized flavor)
- Egg molds (I found mine in the Easter section of my local supermarket)
Melt coconut oil in a saucepan. Add cacao and stir until well combined.
Add in condensed milk/maple syrup and stir until combined. **Adjust sweetener to taste.
Set your mixture in the refrigerator for 10 minutes to harden slightly.
Once your mixture has hardened, carefully spoon into molds. Once all your molds are filled, set them in an airtight container and let them sit in the refrigerator overnight or for at least 6-8 hours.
Remove molds from the refrigerator. To release the chocolate from the mold, I held them in my hands for a few seconds to warm up the mold, ran a knife around the rim of the seal and they popped open fairly easily.