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Nut Butter Caramel Eggs

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.

 


Kombucha Berry Jam

You've tried kombucha cocktails, you've maybe tried kombucha icy poles, but have you ever tried kombucha JAM?! Remedy nutritionist Jacqueline Alwill has whipped up a delicious and simple recipe, perfect for slathering onto warm, buttered Hot Cross Buns or crusty, toasted sourdough. We can't praise this recipe enough!


Kombucha Berry Jam

Makes 1 x 400ml jar

Gluten free, Dairy free, Vegan

Ingredients

  • 2 cups (300g frozen weight) mixed frozen berries

  • 3 tbsp chia seeds
  • 1/2 cup (125ml) Remedy Kombucha Raspberry Lemonade
  • 2 tsp (10ml) vanilla extract


Method

Defrost berries in a bowl until soft. 

Pour Remedy Kombucha Raspberry Lemonade into a measuring cup and allow the fizz to settle slightly. 

Add all ingredients to a blender and blitz to combine.

Pour into a jar, seal, and set in the fridge overnight. 


Easter Bunny Cookies

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.