Homemade Creme Eggs {Paleo, Nut Free}

Place sugar and arrowroot starch in a food processor or blender and blend until a powdery texture forms, (this takes about 2 mins) then set aside
Using an electric hand mixer, blend butter or shortening with honey, vanilla and salt in a large bowl until very smooth.
Blend in the sugar/starch mixture until smooth, then place in the refrigerator or freezer to set for about 20-30 mins.
Meanwhile, prepare the chocolate mixture. You have 2 options to make the chocolate: using dark chocolate chips or making your own chocolate.

In a microwave safe bowl melt the chocolate chips or Gems and coconut oil on high heat, removing to stir every 30 seconds until melted and smooth. You can also do this in a small saucepan over very low heat.

After preparing chocolate, use a spoon to swirl some all around the egg molds to completely coat bottom and sides, then freeze until set - about 5 mins.
Once chocolate is set, spoon the filling by 1 1/2 tsp (or to fill your mold) and roll into an egg shape, place over the chocolate and flatten a bit (as shown in the photo)
When all molds are filled, spoon remaining chocolate over the filling for each egg. Return to the freezer to set - this time about 15 mins.
Once set, your creme eggs can be stored in the refrigerator to avoid any melting. Prior to serving, you can let them sit out a bit so the chocolate softens a little.
Enjoy!

Calories: 160kcal

Carbohydrates: 21g

Protein: 1g

Fat: 8g

Saturated Fat: 6g

Cholesterol: 7mg

Sodium: 61mg

Potassium: 111mg

Sugar: 15g

Vitamin A: 90IU

Vitamin C: 0.2mg

Calcium: 52mg

Iron: 0.3mg