This Easter, rather than buying the usual overpriced egg, I set myself the challenge of making my own. And I was rather pleased to find that it was far more simple than it looks 😉
What more could you want from your Easter egg?!
Easter is the time for guzzling chocs, and I love my chocolate as much as anyone else, but try to stick to a high percentage cocoa content, as it’s lower in sugar.
Dark chocolate is actually very good for you, especially the raw cacao powder that I use in loads of my recipes. It’s a super source of antioxidants to protect your skin from premature ageing, plus fibre and beauty-boosting minerals like iron and magnesium.
OK I have to admit something….
I did buy one overpriced commercial egg to get hold of an egg-shaped mould to make my own Easter egg, but it was worth it!
The chocolate shell here is based on my favourite recipe for a clean and simple chocolate sauce that can be made in mere minutes, and the vanilla-maple cream centre is made from cashews, vanilla and maple syrup. Mmmm.
Add some garish Easter-esque decorations, and you’re ready to rock!
- 218g (1 cup) coconut oil, melted
- 65g (3/4 cup) raw cacao powder
- 105g (1/3 cup) pure maple syrup or honey
- 1 tsp vanilla extract
- 195g (1.5 cups) raw unsalted cashew nuts, soaked for 15-20 minutes in water to soften.
- 3 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- Cold water, to blend
- Place the melted coconut oil in a mixing bowl and stir in the cacao powder, vanilla extract and maple syrup to form a smooth chocolate sauce.
- Use a half egg mould to form the two shells (I used packaging from small Easter eggs) by pouring the chocolate mixture into the moulds, ensuring it's even on all sides.
- Place in the freezer to set for 15-20 minutes.
- While the chocolate sets, place the soaked and drained cashews in a blender with the maple syrup and vanilla extract and blend on high speed to form the cream centre.
- Use a little water if necessary to help it blend, stopping to scrape down the sides of the blender if required.
- Place the vanilla-maple cream in a bowl and chill it in the fridge while the chocolate sets.
- When the egg shell has hardened, add in the vanilla-maple cream to fill two half egg shells to the brim.
- Place them back in the freezer to set for another 15-20 minutes.
- When set, spread the remaining chocolate across the top of the filled egg halves to create two half eggs, and place in the freezer once more for 15-20 minutes to set.
- The eggs can be eaten at room temperature but are best served chilled straight from the fridge.
- The eggs can be stored in an airtight container in the fridge for 3-4 days.