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    7 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
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  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    4 days ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup

RAW EASTER CREME EGG

DF: NF: SF: V: VG

Makes 20 eggs

 

Cream filling:

2 bananas (340g)

1 cup oats

1 cup coconut flesh (approximately the flesh of one coconut)

1/2 cup cocoa butter, melted and cooled

1 tablespoon honey

2 tablespoons vanilla essence

1/2 cup shredded coconut

 

Caramel centre:

5 medjool dates, pitted and cut into quarters

 

Chocolate coating:

1/2 cup coconut oil

2/3 cup cacao

1 tablespoon maple syrup

Pinch salt

 

To make the cream filling combine the bananas, oats, coconut flesh, cocoa butter, honey, vanilla and shredded coconut in a food processor. Blitz until smooth. Transfer to a bowl and place in the fridge for 30 minutes to set slightly. Remove from fridge and scoop out a tablespoon size amount of mixture and place a date piece in the centre. Roll the mixture between your palms to create a smooth ball shape. Repeat this process using the remaining mixture. Place the eggs in the freezer for 4 hours to set.

When the eggs have been in the freezer for 3 1/2 hours start to make the chocolate. Place the coconut oil in a small saucepan over a low heat until melted. Remove from the heat and whisk in the cacao, maple syrup and salt. Allow to cool.

Remove the eggs from the freezer and line a tray with baking paper. Pick up one egg at a time and roll into the chocolate mixture, ensuring an even coverage. You can use yours hands for this or two spoons. Transfer to the lined tray and repeat with the remaining eggs. Return to freezer for 10 minutes before creating a second coat.

Return to the freezer for a further 10 minutes. Once set remove from the freezer and trim the excess chocolate off. Place back in the freezer on baking paper in a container to set.

Serve from and store in freezer up to 2 weeks.

Category

Snacks, Sweet Treats

Tags
blissballs, chocolateeggs, cleaneats, cocoabutter, cremeegg, dairyfree, easter, healthyeasterchocolate, healthyeasterrecipes, healthyfamily, homebaked, howtomakeacremeegg, nourish, nutfree, nutrition, recipes, refinedsugarfree, seasonal, simplerecipes, sugarfree, wholefoods
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