If you don’t fancy opting for store-bought eggs this year or are watching your blood sugar levels, give our vegan raw chocolate Easter eggs a try – they’re so quick and easy to make and much more fun than popping to the supermarket to stock up!
130g cacao butter
100g cacao powder
4g vanilla powder
130g maple syrup
4-5 tablespoons peanut butter
- Melt the cacao butter & mix in the cacao powder, vanilla powder, syrup & peanut butter
- Stir well
- Pour into moulds
- Set in freezer for 20-30 mins
- Pop out of moulds and store in fridge or freezer
Star ingredient: Raw Cacao
Raw cacao is made by cold pressing the unroasted beans which keeps the enzymes and is more beneficial than using processed cocoa. Raw dried cocoa beans contain high levels of polyphenols which have been shown to be beneficial to cardiovascular health through the reduction of blood pressure and improvement of vascular function.
These polyphenols irritate the cells in the blood vessel walls causing the endothelial cells to release higher levels of nitric oxide which is a powerful vasodilator. When the vessel dilates it causes less pressure on the vessel walls and therefore lowers blood pressure.
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