It was time to take matters into my own hands. I picked up a stack of organic milk chocolate bars, a fancy new egg shaped candy mould, and some fancy foil wrappers for the eggs. I made my own.
It's really ever so simple. You melt the chocolate in a double boiler, pour into lightly greased moulds, freeze for a few minutes, then pop them out.
Making the eggs was simple too - I just heated a saucepan on the stove, held the flat end of an egg on it until it melted a bit and then pressed another egg onto it really hard until it stuck. I have to say I was pretty darn proud of myself.
Since I've been on an experimental no dairy, no gluten diet I decided I needed a chocolate treat to celebrate the Spring Equinox too.
This here is the one of the BEST desserts ever. I kid you not. I can't wait to make a peanut butter and chocolate version next time. Many thanks to www.veganricha.com for this one......
CHOCOLATE CARAMEL MOUSSE PIE
with Almond and Hemp Coconut Crust
Makes a 9" pie or tart pan
Crust:
1/2 cup almonds
6 Tbsp hemp seeds
3/4 cup coconut
1/8 tsp sea salt
8 soft dates
1 1/2 tsp vanilla
2 Tbsp maple syrup
1 Tbsp almond milk
Method: Soak the dates for the caramel layer in hot water while you make the crust. Grease your tart pan or pie plate with coconut oil. Process just the almonds into a coarse meal in the food processor. Add the hemp seeds, dates, 1/4 cup coconut and the salt and pulse until the dates are incorporated. Add the rest of the coconut, as well as the vanilla, maple syrup, and almond milk and process until doughy. Press the dough into the pan.
Caramel Layer:
1 cup soft dated (about 11 - soaked in hot water for 15 minutes)
2 Tbsp almond butter
2 Tbsp coconut oil
1/2 cup almond milk
pinch of sea salt
Method: Drain the soaked dates. Puree them in a blender or food processor along with the rest of the ingredients. Spread onto the crust. Place in freezer for 15 minutes before adding the mousse.
Chocolate Mousse Layer:
1/2 cup full fat coconut milk (just the solid part)
2/3 cup dark or semi sweet chocolate chips
2 Tbsp almond butter
2 Tbsp coconut oil
2 tsp vanilla
1/8-1/4 cup maple syrup (depending on how sweet you like it)