The little one is getting excited about Easter, and of course, about chocolate Easter eggs. So, I made some chocolate eggs at home. They’re actually coconut eggs covered in chocolate. I think they won’t last until Easter (even if there are only a few days left), but the recipe (below) is easy and maybe I’ll make some more in the next days…
Ingredients (for about 50 chocolate eggs): two cups (200g) coconut flour, two cups (200g) crushed dry biscuits (I used whole wheat biscuits), one and a half cup (300g) brown sugar, three tablespoons coconut oil, one cup (about 250g) bitter chocolate, a half cup milk
Instructions: Put 2 tablespoons of coconut butter, sugar and milk in a pan and melt together over a medium heat. Pour the melted mixture over coconut flour and crushed biscuits, mix together until everything is moistened and evenly distributed. Place the mixture in the refrigerator for at least an hour. Then remove it from the refrigerator, mix by hands a little, form into egg shapes (about the size of a small walnut) and place the eggs on waxed paper. Refrigerate again for an hour. Melt the chocolate and butter and dip eggs into the chocolate mixture using a toothpick. Place them back on the waxed paper and chill in the refrigerator again for a half an hour for chocolate to set.
Enjoy your homemade Easter chocolate eggs!
It is time to start thinking about spring wardrobe. Well, maybe I’m even a little late… But, I always enjoy finding some inspiration on Pinterest and I thought I would share a few outfits I’ve pinned – which means I like them a lot.
All photos via Pinterest, click on photo for source. Some of the sources may be wrong, please add a source in the comments, if you have one. Thank you!
I hope you’re enjoying these beautiful spring days!!
I’m posting another crepes recipe today. I made these for today’s dinner and for the third time in a week. They’re probably the best crepes we’ve ever had. I think it’s the combination of yogurt, vanilla and lemon that makes them so desirable.
Ingredients (for 6 crepes): 2 eggs, 9 tablespoons flour, 8 tablespoons yogurt, a pinch salt, 2 teaspoons vanilla sugar, 2 teaspoons lemon zest, 3 teaspoons lemon juice, 2 tablespoons mineral water, coconut oil for greasing the pan, desired filling, powdered sugar for dusting (optional)
Instructions: In a large mixing bowl, beat egg whites until foamy. While beating, add yolks, alternately add flour and yogurt, then salt, vanilla sugar, lemon zest, lemon juice and finally – mineral water. Beat a little more. Set the bowl aside for about 5 minutes. Heat a little coconut oil in a frying pan. Once the pan is hot, pour just a little batter in the center of the pan and tilt the pan to swirl the batter. Cook until the edges are lightly browned and the center looks a bit set. Turn the crepe over and cook for another 10 to 20 seconds. Repeat with remaining batter. Fill the crepes with your favorite filling, roll or fold in quarters and (optional) dust with powdered sugar. Serve warm and enjoy!