When I was sent some Lavolio nutty Easter eggs recently I was asked to bake cupcakes using them, but had another idea. So I've got two recipes for you today - the cupcakes I should've made, and the other naughty Easter treat that I came up with. You should really try both recipes - the cupcake recipe is from the wonderful Bake with Maria - a baking lab where you can book private group classes (perfect for birthdays, hen parties, office outings etc) to learn how to make the most delicious cakes, bread, pizzas, macarons and all sorts of baked goods. I've been on a chocolate workshop there and learnt so much, as well coming away with lots of goodies.
Lavolio are the perfect brand to pair with Maria's recipe. All of the Lavolio chocolates are lovingly handmade, and take up to five days to make starting with the heart - toasted almonds, which are then coated in dark chocolate, hazelnut gianduia chocolate or white amaretto chocolate, one layer at a time before being delicately spun to form a crunchy sugar shell that preserves the chocolate coated nut inside. These are their Easter special Nutty Easter Eggs, but other products in the range include Fruit Garden - a collection of decadent confectionery inspired by the classical Roman spice routes using cinnamon, saffron, hazelnuts, almonds, pistachios and a selection of other fine flavours from East and West; and Arabian Nights - roses, violets, lemons, almonds and pine-nuts wrapped in a delicate sweet shell.
The recipe I've made is for a nutty, peanut fudge which I've jazzed up by adding the Lavolio Nutty Easter Eggs to create the perfect post Easter indulgence which is super simple to make.
Makes 24 squares
200g coconut butter
150g smooth peanut (or almond) butter
4 tbsp. maple syrup
Lavolio Nutty Easter Eggs
Melt the coconut butter, nut butter and maple syrup in a saucepan over a low heat, stirring constantly, until it's completely melted and combined. Grease a small square Tupperware with coconut oil and pour the melted mixture into it. Once it's started to cool poke a few eggs into the mixture, then refrigerate for 2 hours or more. Turn the Tupperware upside down to tip the block of fudge out, then using a sharp knife cut into small squares. Keep the squares in the fridge until you're ready to eat/gift them.
Lavolio are the perfect brand to pair with Maria's recipe. All of the Lavolio chocolates are lovingly handmade, and take up to five days to make starting with the heart - toasted almonds, which are then coated in dark chocolate, hazelnut gianduia chocolate or white amaretto chocolate, one layer at a time before being delicately spun to form a crunchy sugar shell that preserves the chocolate coated nut inside. These are their Easter special Nutty Easter Eggs, but other products in the range include Fruit Garden - a collection of decadent confectionery inspired by the classical Roman spice routes using cinnamon, saffron, hazelnuts, almonds, pistachios and a selection of other fine flavours from East and West; and Arabian Nights - roses, violets, lemons, almonds and pine-nuts wrapped in a delicate sweet shell.
The recipe I've made is for a nutty, peanut fudge which I've jazzed up by adding the Lavolio Nutty Easter Eggs to create the perfect post Easter indulgence which is super simple to make.
Makes 24 squares
200g coconut butter
150g smooth peanut (or almond) butter
4 tbsp. maple syrup
Lavolio Nutty Easter Eggs
Melt the coconut butter, nut butter and maple syrup in a saucepan over a low heat, stirring constantly, until it's completely melted and combined. Grease a small square Tupperware with coconut oil and pour the melted mixture into it. Once it's started to cool poke a few eggs into the mixture, then refrigerate for 2 hours or more. Turn the Tupperware upside down to tip the block of fudge out, then using a sharp knife cut into small squares. Keep the squares in the fridge until you're ready to eat/gift them.
