Raw Chocolate Easter Eggs

• YIELD: 4 whole 'eggs' (4 eggs Servings)
• PREP: 5 mins
• COOK: 15 mins
• READY IN: 20 mins

Ingredients

• 1 Cup Grated Cacao Butter
• 1 Tbsp raw cacao powder
• 1 Tbsp raw coconut sugar
• 2 Tbsp coconut oil
• 2 Tbsp Maca Powder
• 1 Tbsp lucuma powder optional
• 1 Tbsp mesquite powder optional
• 1/4 Cup coconut oil
• 1 Tbsp raw cacao powder
• 2 Tbsp Ground Hazelnuts
• 2 Drops Organic Hazelnut Extract Optional
• 1/2 Cup raw Cashews
• 1 vanilla bean pod scraped
• 2 Tbsp Agave Syrup Or any other sweetner of your choice
• 1/4 Cup Melted Coconut oil
• Pinch of Sea Salt

Instructions

1. Using some coconut oil, 'grease' your chocolate moulds; set aside
2. Gently melt the cacao butter by using 2 bowls on top of one another; in the bottom bowl, warm water and in the top bowl the cacao butter (or a Thermomix at 37ºC)
3. In a food processor or blender, mix the melted cacao butter with cacao powder, raw coconut sugar, coconut oil, maca powder and lucuma/mesquite (if using)
4. Blend until smooth, then gently pour the mixture 1/2 way into each mould; place gently in the freezer to harden up for 15 minutes (there should still be about 1/2 of the mixture left)
5. Make the ganache:
6. Blend the coconut oil, cacao powder, hazelnuts and extract (if using) together
7. Remove the moulds from the freezer and spoon the ganache on top of the hardened chocolate
8. Pour the remaining chocolate on top of the ganache (don't let any ganache be seen!)
9. Place back into the freezer for 30 minutes, then pop out of the moulds when ready to serve
10. To make 'whole eggs', simply use the wet chocolate mix to stick them together!
11. These little chocolates do melt quickly, so probably aren't suitable for an easter egg hunt! However leave them in the fridge so little bunnies don't eat them all at once!
12. For the Chocolate Cremé Egg:
13. Process the cashews until the are a smooth meal
14. Add the vanilla bean pods, agave syrup, oil and salt and blend until smooth
15. Spoon a small amount on each frozen half and pour in remaining chocolate
16. Freeze and serve!

• COURSE: Dessert