DAIRY-FREE OR­ANGE SOFT-CEN­TRED EASTER EGGS

Super Food Ideas - - ALLERGY -

MAKES 8 PREP 1 HOUR (PLUS FREEZ­ING AND

STAND­ING) COOK 5 MIN­UTES

½ cup pure ic­ing sugar 2 tea­spoons sun­flower oil 2 tea­spoons soy milk ½ tea­spoon or­ange essence Or­ange food colour­ing gel 150g dairy-free no-added-sugar dark choco­late, chopped

1 Sift sugar into a bowl. Add oil, milk and essence. Stir un­til smooth. Us­ing food colour­ing, tint fon­dant or­ange. Spoon 1 ta­ble­spoon into a bowl and re­serve. 2 Place choco­late in a mi­crowave-safe bowl. Mi­crowave on HIGH (100%), stir­ring with a metal spoon half­way through, for 1 minute or un­til melted and smooth. Stand for 2 min­utes to cool slightly. 3 Spoon 1 tea­spoon of melted choco­late into each hole of an 8-hole (1 ta­ble­spoon-ca­pac­ity) Easter egg mould. Us­ing the back of a metal tea­spoon, spread choco­late up sides of holes to coat and cre­ate an outer shell. Freeze for 5 min­utes or un­til firm. 4 Spoon 1 ½ tea­spoons of or­ange mix­ture into each choco­late shell. Spoon 2 tea­spoons of re­main­ing melted choco­late over fill­ing to en­case. Freeze for 10 min­utes or un­til firm. 5 Add enough wa­ter to re­served fon­dant to form a driz­zling con­sis­tency. Spoon into a snap-lock bag. Snip off one cor­ner. Care­fully turn out eggs from mould. Us­ing the pic­ture as a guide, pipe a lit­tle or­ange fon­dant onto rounded side of each egg. Stand for 1 hour or un­til set. Serve. NU­TRI­TION: (each) 655kj; 10.6g fat; 5.7g sat fat; 0.9g pro­tein; 10.4g carbs; 1.4g fi­bre; 0mg chol; 3mg sodium.

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