Recipe

Chocolate Crunch & Raspberry White Chocolate Easter Eggs

Holy Easter, these dairy-free Chocolate Easter Eggs from the Loving Earth kitchen are so divine you should really double the recipe. It was a tough choice - almost like picking a favourite child - but we think the Raspberry White Chocolate eggs are our favourite.. 

Ingredients: 

CHOCOLATE CRUNCH

RASPBERRY WHITE CHOCOLATE

  • 2 cups raw cashews
  • 50g cacao butter
  • 1/3 cup cashew butter
  • 3 tbsp coconut nectar
  • 2 tbsp coconut cream (solids only)
  • 2 tbsp frozen raspberries, gently crushed

Method

  1. Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the 5 min mark you will need to start stopping every 30 sec or so to scrape the sides and bottom. It should start to come together around 10 minutes but keep blending to get silky smooth cashew butter.
  2. Melt the cacao butter in a sauce pan over low heat – careful not to let it start to bubble.
  3. In a separate bowl, combine the cashew butter with the coconut cream and coconut syrup and stir until smooth. Slowly pour in the melted cacao, stirring continuously.
  4. Scatter the crushed frozen raspberries over the small egg mounds, and gently pour the white chocolate mix over the top until the moulds are full. Reserve a small amount to use to stick the halves together once set. Allow to set in the freezer for at least 20 minutes.
  5. Once completely set, remove from the freezer and heat the leftover chocolate again over a low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs.
  6. Now create the chocolate crunch halves. Add all ingredients except the cacao nibs into a small saucepan over the lowest possible heat. Stir with a metal spoon until all melted together and smooth.
  7. Remove from heat and stir through the cacao nibs. Pour into the egg moulds, reserving a few tablespoons of the mixture. Set in the freezer for at least 20 minutes.
  8. Once completely set, remove from the freezer and heat the leftover chocolate again over a low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs.
  9. Place your eggs back in the freezer to set, and then store in a sealed container in the fridge  - and just try to make them last til Easter! 

Loving Earth Holistic Kitchen

Article by Loving Earth Holistic Kitchen

Loving Earth is an Australian brand that offers a delicious range of raw chocolate products, healthy snacks, nutrient-dense superfoods and a whole lot more. The Loving Earth ethos is based around three central concepts: their products need to be Healthy, Sustainable and Fair.

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