Raw Vegan Chocolate Easter Eggs
Diets: Raw, Vegan
Cook time: 
Total time: 
Makes: 295g
 
Ingredients
  • 170g cacao butter, melted
  • 65g agave nectar
  • 60g cacao powder
  • 1/4 tsp vanilla bean powder
  • 1/64 tsp finely ground salt
Method
  1. Melt cacao butter at around 40-45°C on a double boiler or in a dehydrator, or on the lowest setting on the microwave (keep an eye on it).
  2. Grind salt to a fine powder (e.g. in a mortar and pestle).
  3. Add agave nectar to cacao butter.
  4. Sieve cacao powder, vanilla powder and salt into butter and agave mix.
  5. Whisk until smooth.
  6. Keep stirring and whisking until chocolate reaches around 31°C (88°F).
  7. Pour into moulds.
  8. If making solid easter eggs, put them into the fridge to set.
  9. If making hollow easter eggs, leave until chocolate begins to set on the outside of the moulds.
  10. Spoon out excess chocolate, and use spoon to ensure that inside of mould is thoroughly coated.
  11. Put into the fridge until completely set.
  12. Pop chocolate easter eggs out of the mould.
  13. (Optional) Fill hollow eggs with special treats.
  14. "Glue" halves together with extra melted chocolate or preheat your oven and heat up tray with a sheet of baking paper on top. Remove from the oven and place the two halves on the baking tray for a few seconds. 
  15. Store in the fridge or at room temp.
Preparation
Before: 20mins (to melt cacao butter)
During: 30 mins
After: 1 hour (to set chocolate)
Need: Double boiler (can substitute for two pans, Easter egg moulds
Nutrition Information
Serving size: 25g Calories: 141 Fat: 15g Saturated fat: 9g Trans fat: 0g Carbohydrates: 4g Sugar: 2g Sodium: 5mg Fiber: 2g Protein: 1g Cholesterol: 0mg

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