YIELD: 4 whole 'eggs' (4 eggs Servings)
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
- Using some coconut oil, 'grease' your chocolate moulds; set aside
- 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)
- 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)
- 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)
- Make the ganache:
- Blend the coconut oil, cacao powder, hazelnuts and extract (if using) together
- Remove the moulds from the freezer and spoon the ganache on top of the hardened chocolate
- Pour the remaining chocolate on top of the ganache (don't let any ganache be seen!)
- Place back into the freezer for 30 minutes, then pop out of the moulds when ready to serve
- To make 'whole eggs', simply use the wet chocolate mix to stick them together!
- 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!
- For the Chocolate Cremé Egg:
- Process the cashews until the are a smooth meal
- Add the vanilla bean pods, agave syrup, oil and salt and blend until smooth
- Spoon a small amount on each frozen half and pour in remaining chocolate
- Freeze and serve!