DAIRY- AND NUT-FREE FILLED EGGS

Super Food Ideas - - ALLERGY -

MAKES 8 PREP 1 HOUR (PLUS COOL­ING AND FREEZ­ING) COOK 25 MIN­UTES

²⁄³ cup sun­flower seeds (see notes) 1 ta­ble­spoon caster sugar 3½ tea­spoons sun­flower oil ½ tea­spoon vanilla ex­tract ¼ tea­spoon ground cin­na­mon ¼ tea­spoon sea salt 150g dairy-free no-added-sugar dark choco­late, chopped (see notes)

1 Pre­heat oven to 180°C/160°C fan-forced. Line a bak­ing tray with bak­ing pa­per. Spread sun­flower seeds on pre­pared tray. Bake for 20 min­utes or un­til light golden and toasted. Stand for 10 min­utes to cool slightly. Re­serve 2 ta­ble­spoons of sun­flower seeds. 2 Trans­fer re­main­ing sun­flower seeds to a food pro­ces­sor. Add sugar. Process un­til finely chopped. Add oil. Process un­til a smooth paste forms. Add vanilla, cin­na­mon and salt. Process un­til com­bined. Trans­fer to a bowl. Set aside to cool com­pletely. 3 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. 4 Spoon 1 tea­spoon of melted choco­late into each hole of an 8-hole (1 ta­ble­spoon­ca­pac­ity) 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. 5 Spoon 2 level tea­spoons of sun­flower paste into each choco­late shell. Spoon 2 tea­spoons of re­main­ing melted choco­late over fill­ing to en­case. Freeze for 10 min­utes or un­til firm. Roughly chop re­served sun­flower seeds. 6 Care­fully turn out eggs from mould. Spread the rounded side of 1 egg with a lit­tle re­main­ing melted choco­late then sprin­kle with a lit­tle of the chopped sun­flower seeds. Re­peat with re­main­ing eggs, choco­late and sun­flower seeds. Serve (see notes). NU­TRI­TION: (each) 887kj; 17.9g fat; 6.3g sat fat; 3.7g pro­tein; 5g carbs; 2.8g fi­bre; 0mg chol; 62mg sodium.

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