recipe by Saskia Gregson-Williams
This healthy recipe for easter eggs require absolutely no moulds, so don’t worry you don’t need to rush to the shops! All you need is two halves of an avocado, which make the perfect Easter egg shape. These eggs are incredibly indulgent, as they have no hollow inside, which makes them even more chocolatey! I always end up cutting into these and sharing them with friends, as they’re so rich I can never eat a whole one! The egg halves are stuck together with our amazing chocolate-caramel icing, which I then love to spread around the whole egg, for some serious raw chocolate action.
This recipe takes around 20 minutes to make in total, so you can even do it on easter morning as a bit of messy chocolate fun!
Makes 1 easter egg
For the Mould:
1/2 coconut oil, melted
1/4 cup cacao
2 tbsp maple syrup
3 medjool dates
1/4 cup cashew nuts
2 tbsp melted coconut oil
1-2 tbsp cacao powder
Start by making the raw chocolate. Melt your coconut oil and mix well with the other ingredients. Using a knife slice your avocado in and scoop out the flesh. Pour your chocolate into the skin (half and half) place in your freezer to harden for 10 minutes.
Meanwhile add all ingredients for the icing into your food processor and blend until smooth. When the eggs are hardened, peal the avocado skin away. Then add two tablespoons of the icing into the middle of avocado, spread it across and stick the halves together. Coat with more icing round the sides and freeze again until ready to munch!
* Note, if you have bought easter egg moulds the raw chocolate mixture is what I use for them!