Go ahead, drool. Nobody is judging here. Much like Christmas, calories don't count over Easter. It's a fact. Well, it's not, but we're happy to keep living in denial. Made by Remedy nutritionist Jacqueline Alwill this recipe is the new ultimate Easter treat!
Nut Butter Caramel Eggs
Makes 12 mini eggs
Gluten free, Dairy free, Vegan
Ingredients
150g vegan dark chocolate, broken into pieces
1/4 cup (60g) almond butter
2 tbsp (40ml) maple syrup
1 tbsp (20ml) nut milk
Method
Melt dark chocolate in a heat-proof bowl in the microwave or over the top of a pot of simmering water on the stove, until liquid.
In a bowl, whisk together the remaining ingredients for nut butter caramel until smooth.
Once the chocolate is melted, divide evenly between silicone egg cases and spread around using a pastry brush. Place in the fridge to set for 20 minutes.
Once set, spoon the caramel into the egg cases. Pop the remaining egg halves and pop on a plate.
Heat a plate or tray in the oven gently so it's warm enough to hold. Rest one of the cover chocolate halves on the tray, flat side down, to melt the edge slightly.
Place on top of filled egg half and press to seal. Repeat, one at a time until they're all sealed. Return to fridge to set for 30 minutes.
Once set, pop out of the cases and enjoy. Store in the fridge or freezer for up to 4 weeks.
Just in time for Easter, Remedy nutritionist Jacqueline Alwill has made the perfect recipe for delicious carrot and chocolate cookies. A healthy and delicious alternative to traditional Easter treats!
Chocolate & Carrot Easter Bunny Cookies
Makes 14-16 cookies Gluten free, dairy free
Ingredients
4 tbsp (80ml) extra virgin olive oil
1 free range egg
2 tbsp (40ml) maple syrup
1 tsp (5ml) vanilla essence
1/2-1 tsp ground cinnamon
1 medium (90g) carrot, grated
1/2 cup (95g) dark chocolate, roughly chopped
2 cups (230g) almond meal
Method
Heat oven to 170°C and line a large baking tray with greaseproof paper.
Add olive oil, egg, maple syrup, vanilla and cinnamon to a mixing bowl and whisk to combine.
Add carrot, dark chocolate and almond meal. Mix until a dough forms.
Measure 1 1/2 tbsp of dough onto tray, roll, then gently press down with the back of a fork or your fingers.
Place in the oven to bake for 18-20 minutes or until lightly golden.
Allow to cool completely on the tray. Store in an air-tight container in the fridge for up to 1 week.
Whatttta year!#@?! While it's been a toughy, one positive to come out of the big 'C' is that we've all been gathering around our kitchen counters more than ever fermenting up a storm (HELLO sourdough).
To celebrate all this culinary bravado, we've collaborated with our mates at I Quit Suar to share our all-time Ferment Faves!
From kombucha makin' to pickling a Remedy rainbow of veg, each recipe is an ABSOLUTE party-in-your-mouth cracker.
The best bit is that whether you're a fully-fledged ferment genius or an absolute NEWBIE, it doesn't matter! You'll enjoy these utterly calming to make recipes all the same in this 2020 craze. PLUS ferments are theeee BEST homemade gift ever, so be sure to drop off a jar full of goodness to all your nearest and dearest to try (Chrissy gift-giving sorted).
Fun Fact: The first batch of the Remedy Kombucha you know and love was created on our Founders kitchen bench in a small jar in Melbourne almost 15 years ago! From little jars, big things can grow!
