Raw Chocolate Easter Eggs
Serves 6 | Prep time: 30 minutes | Freezing time: 2 hours | Skill: Tricky
Get the kids involved in making these. Make a little project out of it and do it over a couple of days while teaching them that there is a healthier way to eat chocolate!
For the filling:
- 90g raw cacao butter melted in bain marie
- 35g pitted dates (approx. 6)
- 4 tbsp raw cacao powder
- 1 tbsp date syrup
- 4 tbsp coconut yoghurt
- ¼ tsp pink salt
- ¼ tsp vanilla
For the raw chocolate:
- 225g raw cacao butter melted in bain marie
- 12 tbsp raw cacao powder
- 130g agave syrup or sweet freedom
- ½ tsp vanilla extract
- There are two options to making these chocolate eggs - you can either surprise your friends and family but using real egg shells for the moulds, or you can just use normal small egg moulds. I am going to explain how to use the real eggs but the same method applies to using normal chocolate moulds.
- With a skewer, gently tap the bottom of the eggs to make a hole about the size of a 5p coin. It needs to be big enough to get the contents of the egg out (put this to one side and make a yummy frittata for dinner!). Repeat this for all the eggs and then rinse them out under cold water. Leave them out to dry for 24 hours in their egg box for best cracking results or put into freezer for 1 hour.
- To make the filling, put all ingredients into a blender and blend until completely smooth. Put it into a piping bag and into the freezer for 30 minutes - this will make it easier to use later.
- Make the raw chocolate by putting all ingredients into a high speed blender. Alternatively, you can mix the cacao powder into the melted and cooled cacao butter then add the syrup and vanilla extract and stir until smooth and velvety.
- Pour about 2 tbsp of the chocolate into the bottom of the eggs or moulds and tip them slightly so that the chocolate coats the sides of the egg. Put them back into the box and into the freezer for 5 minutes to set.
- Take the eggs out of the freezer along with the filling in the piping bag. Carefully pipe into the middle of the egg a long cylinder of the filling. If its gone really hard, pipe it into your hand and mould it into a long sausage and push into the centre. Do this for all the eggs then put back into the freezer for another 5 minutes.
- Take out of the freezer and fill the eggs with the remainder of the chocolate up to the cracked edge. Once filled put back into the freezer for a minimum of 5 hours.
- Top tips: 1) keep them in the egg box at all times - they are so delicate and can crack at any time. 2) Use a piping bag or a small funnel if you don’t have a steady hand for the raw chocolate so that it doesn’t go over the edge.
- Surprise your guests on Easter morning by putting one into an egg cup and see if they can crack it! Surprise happy chocolate day!!!
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