Raw Chocolate Easter Eggs with Raspberry Cashew Cream Centre
 
Prep time
Total time
 
Author:
Recipe type: Easter Treats
Cuisine: Modern Australian
Serves: 12 small eggs
Ingredients
  • CHOCOLATE
  • 1 cup cacao butter
  • ½ cup raw cacao powder
  • 1 tablespoon vanilla extract or paste
  • ½ cup maple syrup
  • ½ - ¾ cup full fat coconut cream, room temperature
  • FILLING
  • 2 cups fresh or frozen raspberries
  • 8 medjool dates, pitted
  • ½ cup raw cashews, soaked for about 3 hours, then rinsed
  • Up to ¼ cup maple syrup to taste
Method
  1. MAKING THE CHOCOLATE
  2. Using a small saucepan, over low heat, gently melt the cacao butter until all clear.
  3. Add the cacao powder, vanilla and maple syrup
  4. Whisk until well combined.
  5. Keep whisking while slowly adding the coconut cream until the overall texture is similar to that of melted cooking chocolate.
  6. Remove from heat for the moment.
  7. Spoon the chocolate mixture into preferred moulds - silicon* or small patty pans will work well - working the chocolate up the sides and leaving a small well in the centre.
  8. Keep the left over chocolate mix nearby as you will need it to seal the eggs when assembling.
  9. Place in the freezer to set for at least 10 minutes.
  10. THE CASHEW CREAM FILLING
  11. Using a high powered blender or food processor, blend the raspberries until smooth.
  12. Add the pitted dates and blitz until dates begin to break down.
  13. Add the cashews and blend until creamy.
  14. Taste and add maple syrup for extra sweetness if needed.
  15. MAKING THE EASTER EGGS
  16. Return the chocolate mix to the stove over low heat to make it runny again - (add a little extra coconut cream if needed).
  17. Remove the moulds from the freezer, fill one half with a small spoonful of filling.
  18. Using a food safe paint brush or similar, dip the brush into the chocolate mix and gently paint around the outside of the mould to form a layer of 'glue'.
  19. Remove the other half of the egg from the mould and gently press it over the filling, on top of the glue to form a solid egg.
  20. Repeat with each egg until complete.
  21. Return the mould to the freezer to set for at least an hour.
  22. Once set, remove from the mould and place in an airtight container until ready to serve.
  23. Keep the finished eggs in the freezer or fridge and remove them about 5 minutes before serving for best texture and results. Raw chocolate does not set like the normal stuff, so needs to be kept cold.
Notes
* - I had two identical silicon chocolate mould trays I used for this recipe. You could use one and just make sure each half is set before reusing, or use mini patty pans or other type moulds just as effectively.
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/04/02/raw-chocolate-easter-eggs-with-raspberry-cashew-cream-centre/