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    5 days ago by brownpapernutrition EGGPLANT MUNG BEAN CURRY: Making this one because I’ve not been able to stop thinking about it but also to store in the freezer for post partum meals which are easy to pull, defrost, nourish and restore. The eggplant gives a really substantial element to this curry, complimented well by mung beans. Mung beans are some of my favourites for curries, they have a delicious flavour, but also deliver significant amounts of fibre, plant based amino acids for protein, iron and interestingly a dense amount of folate too. Folate (Vitamin B9) during pregnancy is required to help reduce the risk
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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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