Dairy-free and nut-free filled eggs
Whip up a delicious and allergy-friendly treat with these Dairy-Free and Nut-Free Filled Eggs! Made with simple ingredients like sunflower seeds, dark chocolate, and aromatic spices, this easy recipe ensures a rich and satisfying flavor without the common allergens. Perfect for Easter or a special treat anytime!
- 14 Mar 2024
- Cook time 25 min
- Prep time 60 min
- 2 Servings
- 7 Ingredients
These dairy-free and nut-free filled eggs are a delicious treat that everyone can enjoy, regardless of dietary restrictions. Perfect for holidays or as a unique dessert, this recipe combines sunflower seeds with rich dark chocolate for a delectable, allergy-friendly indulgence.
Ingredients:
Instructions:
- Toast the Seeds (Optional): For an added depth of flavor, lightly toast the sunflower seeds. Place them in a dry skillet over medium heat. Stir frequently until they are golden brown and aromatic, which should take about 5 minutes. Let them cool to room temperature before proceeding.
- Blend the Ingredients: In a food processor or blender, combine the 1/3 cup of sunflower seeds, 1 tablespoon of sugar, 1 tablespoon of vegetable oil, 1/2 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1 teaspoon of salt. Process the mixture until it forms a smooth, creamy paste. You may need to stop occasionally to scrape down the sides of the blender or food processor.
- *Double Boiler Method:* Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring the bottom of the bowl doesn't touch the water. Add the 3/4 cup of dark chocolate (roughly chopped if in large pieces) to the bowl. Stir occasionally until completely melted.
- *Microwave Method:* Place the dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Prepare the Molds: Use small egg-shaped silicone molds or similar shape molds. Paint a thin layer of melted chocolate inside each mold cavity using a pastry brush or the back of a spoon. Ensure the entire interior is covered. Place the mold in the refrigerator to let the chocolate set, which should take about 5-10 minutes.
- Second Layer: Once the first layer is set, paint another layer of chocolate inside the molds to ensure a sturdy shell. Refrigerate again until completely set.
- Add the Filling: Once the chocolate shells are completely set, fill each mold cavity about 3/4 full with the sunflower seed mixture. Smooth the top, making sure to leave a bit of space for sealing with additional chocolate.
5. Seal the Eggs:
- Top with Chocolate: Cover the filling with a generous amount of the remaining melted chocolate, spreading to the edges of each mold cavity to seal the filled eggs. Tap the mold gently on the counter to release any air bubbles and ensure a smooth surface.
- Set: Refrigerate the filled molds until the chocolate is completely set and firm, about 20-30 minutes.
- Unmold the Eggs: Carefully pop the eggs out of the molds. If using silicone molds, gently peel the mold away from the chocolate.
- Store the Dairy-Free and Nut-Free Filled Eggs in an airtight container in the refrigerator. They can also be kept at room temperature if it's not too warm to avoid melting.
Tips:
- Make sure to blend the sunflower seeds thoroughly to achieve a smooth consistency.
- Be mindful of the temperature when melting the dark chocolate; using a double boiler can prevent burning.
- You can customize the filling by adding different spices or extracts to suit your taste.
- Consider using silicone egg molds for easy removal and a clean shape.
- If the mixture is too thick, you can add a small amount of water or additional oil to ensure a creamy texture.
These dairy-free and nut-free filled eggs are a perfect example of how you can create delicious treats while catering to dietary needs. They are easy to make, delightful to eat, and will surely impress anyone you share them with. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 13g | 34% |
| Sugar 30g | 29% |
| Fat | |
| Fat 60g | 67% |
| Saturated 1.82g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.22ug | 0% |
| Choline 14mg | 3% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 1.76mg | 11% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.40mg | 0% |
| Vitamin E 6mg | 43% |
| Vitamin K 1.14ug | 1% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 11mg | 104% |
| Magnesium, Mg 230mg | 55% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 220mg | 6% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 970mg | 65% |
| Zinc, Zn 1.34mg | 12% |
| Water | |
| Water 1.32g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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