Prep: 20 mins

Cook: 20 mins

Yields: 20-30 chocolates

Do you love opening a box of assorted soft-centred chocolates but miss being able to enjoy them now you're following a SIBO diet? The good news is, you no longer have to feel deprived! It's not difficult to make your own SIBO-friendly, sugar-free chocolate, and once you've mastered it, you can get creative with creamy fillings. See just how easy it is to make your own chocolate. These chocolates can be given as gifts in pretty boxes, wrapped in confectionery-grade aluminium as Easter eggs or eaten straight away. Happy chocolate making!

Easter Chocolates Recipe 786x1024
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Ingredients

Strawberry Cream Filling

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    6 tbs coconut butter, melted

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    2 1/2 tbs coconut oil, melted

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    1/4 cup freeze-dried strawberries (or fresh strawberries if unavailable)

Sugar-Free Dark Chocolate

Orange Cream Filling

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    4 tbs coconut butter, melted

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    2 tbs coconut oil

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    1 tsp confectioners grade orange oil

Method

Strawberry Cream Filling

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    Place the coconut butter and coconut oil in a bowl. Stir in the freeze-dried strawberries. If unavailable, you can use the same quantity of finely chopped fresh strawberries. Pour into a small piping bag and set aside until ready to use.

Orange Cream Filling

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    Place the coconut butter and coconut oil in a bowl. Stir in the orange oil. Pour into a small piping bag and set aside until ready to use.

To Assemble

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    First, coat your chocolate moulds with your melted sugar-free dark chocolate. Place in the fridge for 10 minutes or until set.

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    Pipe in your fillings. You may like to leave some room to cover the fillings with extra chocolate, or leave them exposed like I have. If covering with chocolate, leave some room so the filling isn't coming all the way to the top of the mould. Return to the fridge for 30 minutes or until set.

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    If covering with chocolate, remove from the fridge, pipe chocolate over the filling, then return to the fridge to set.

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    To sandwich two halves together, remove all eggs from their moulds. Dip the filling-side into some melted chocolate then sandwich with another half-egg. Place in the fridge until set.

To Serve

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    Scatter over a platter with some fresh fruit, wrap in individual aluminium foils or place in a pretty box.

Note

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    Ensure your orange oil is oil or alcohol based, not water based, as water will seize chocolate and ruin your delicious mixture.

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    If using fresh strawberries instead of freeze-dried strawberries, your chocolates will have a shorter life.  Keep fresh strawberry centred chocolates in the fridge for up to 5 days or in the freezer for up to 3 months. Note, this may produce white spots on the chocolate as the chocolate fat separates slightly from the rest of the mixture. It is still suitable to eat, it just doesn't look as nice.

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