EASTER CHOCOLATE

     I spent the last month keeping my eyes peeled for the organic chocolate easter bunnies I buy every year for the boys. They were nowhere to be found. I searched online. I had scouts looking in Montreal. I had a tip that a health food store in the city was selling dark chocolate bunnies, but when I showed up hoping they had the milk chocolate versions too I discovered that even the (wax crayon-like) dark chocolate ones were sold out. So in addition to being unable to find organic chocolate easter eggs for our egg hunt (as usual), this year I even had no bunnies.
     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. 

CHOCOLATE PEANUT BUTTER PIE

Makes a 9" pie or tart pan

Crust:

1/2 cup organic unsalted roasted peanuts

6 Tbsp hemp seeds

3/4 cup coconut 

1/8 tsp sea salt

8 soft dates

1 1/2 tsp vanilla

1 Tbsp maple syrup (optional)

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 peanuts 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 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 organic unsweetened peanut butter

2 Tbsp coconut oil

1/2 cup almond or coconut 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 

2/3 cup dark or semi sweet chocolate chips

2 Tbsp peanut butter

2 Tbsp coconut oil

2 tsp vanilla

1/8 cup maple syrup (depending on how sweet you like it)

Method: Heat coconut milk until it is almost boiling. Pour into a bowl and whisk in the chocolate chips. Then add the rest of the ingredients. Pour onto the chilled caramel. Freeze until set and serve frozen.