I’ve been craving fresh strawberries for such a long time so I finally splurged - not as good as summer farmers market strawberries, but still pretty dang good (and yes I eat the stems🤣)
oats soaked overnight then heated on the stovetop (I added collagen, cinnamon, and maca. But you do you) then topped with all the fresh fruit🍌🍓
Tbt this bowl! Lentil bolognese, green beans and spaghetti😍 Just a lil note to myself to make this again (just like I finally had the time today to make a curry🙈). I was wondering...who else got the fun shaped pasta when you were a kid? My mom wouldn’t always buy it (pretty logical), but my dinner did feel extra special when my pasta looked like Spongebob😂
Vegan Creme Eggs 👩🏼🍳🍫
Rich dark chocolate outer shell, sweet layer of icing and yes Sunshine’s - that’s a yellow ‘yolk’ for the egg part. 🐣🍫
Inspiration for these came from my beautiful niece Emily. We were decorating cupcakes recently and I added a little too much icing sugar for the top - but the texture/consistency reminded me of a creme egg. And a few days later - vegan creme eggs came to mind. 👩🏼🍳🍫🐣
To make these you’ll need -
165grams icing sugar
30grams golden syrup
275grams of dark chocolate
1 teaspoon vanilla extract
3 tablespoons almond milk (although any milk would work)
Sprinkle of turmeric - if your not a fan of using this, a drop of yellow food coloring works just as well. But I’d recommend using paste not liquid.
Method - 🌱
Melt half the chocolate, roughly 125grams either in the microwave or over a pan of boiling water.
Take a heaped tablespoon and spread this into the individual egg moulds - make sure you cover the sides quite thickly. Once all six are covered, pop the mould in the freezer for 15 minutes.
Onto the white icing part. In a large bowl combine the icing sugar, golden syrup, vanilla extract and lastly almond milk and stir until a smooth consistency is formed. Now take a heaped tablespoon and add that to a separate bowl. This is where the turmeric comes in. Sprinkle in a tiny amount and mix slowly to achieve the yellow’ yolk’. Take your frozen chocolate moulds and add a tablespoon of the white icing mix to each one. Pop back in the freezer for 5 minutes to help them set. Take a teaspoon of the yellow mix and add to each mould - ideally in the center and place back in the freezer for a few minutes until they are firm to touch. Now you can melt the rest of the chocolate. Once melted, you can spoon this over the moulds - just ensure you’ve covered them well. Return to the freeze for 30 minutes so everything sets well.
After this time has elapsed - pop out the moulds and ta dah! You’ve got yourself a delicious cream egg. 🐣🍫
If any of you lovelies make these let me know as I’d love to see your versions of them. 🙋🏼♀️👩🏼🍳💖
Decorating with bunny’s/chicks, entirely up to you. I just went with an Easter theme. 🐰🐣🍫