Oh Easter, Easter, Easter...
I’m o happy Easter is just around the corner and I have a good excuse to have lots of fun in the kitchen preparing delicious things...
Yesterday we had almonds, today we’re having Easter Chocolate Eggs. But these are not just ordinary Easter eggs! They are raw vegan, relatively healthy, made with only 5 ingredients and soooooo delicious ...
Yesterday we had almonds, today we’re having Easter Chocolate Eggs. But these are not just ordinary Easter eggs! They are raw vegan, relatively healthy, made with only 5 ingredients and soooooo delicious...
It may seem impossible to make Easter eggs from this simple list of ingredients. But it is!
This is definitely my favorite kind of recipe. Few ingredients, not much processing, minimal time spent at the stove ... Perfect!
Let me take this opportunity to talk about my favorite way of using vanilla. There are several options (essence, extract, powder and many other forms that stop to resemble vanilla to be something else ...). My favorite way is to remove the seeds from a vanilla bean and scatter them directly into what I’m cooking. The aroma that is gives is undoubtedly the best...
Shaping the eggs is the part where you can show your manual skills. Mine could have been better...But you know how it is, when you’re in a hurry to get (and bite) the final result you cannot expect more than some rustic-looking eggs...You get me, don’t you?
And then we have the chocolate dipping process. I did it twice to make the outer shell thicker and crunchier.
And the secret (if there’s any) is in the cacao powder. It is pure (100% cacao), raw and organic. A delicacy from the ancient gods...
Tradition says to hide Easter eggs for children to seek, right? I'll tell I’m hiding them...
Easter Chocolate Eggs (raw vegan)
Preparation time: 10 minutes + 1 hour refrigeration
Difficulty Level: Easy
Cost: ~ € 2.85 (in Portugal)
Nutritional information (per unit): 122 kcal, 2.2 g protein, 8.4 g carbohydrates 9.4 g fat
For the filling:
2/3 cup of raw Cashews (~ 95 g), soaked in water for 2-3 hours
1 tbsp Coconut Oil (15 ml), melted in a mild bath
1 tbsp Agave Nectar
The seeds from ¼ Vanilla Bean (or vanilla extract or essence)
For the chocolate shell:
2 tbsp Raw Pure Cacao Powder
1 tbsp oil soup coconut
1 tbsp Agave jelly
1. Place cashews in a bowl and cover with water. Soak for at least 2-3 hours.
2. Drain the cashews and put them in the food processor along with the remaining filling ingredients. Process for several minutes to form a thick cream. Place in freezer for about 10 minutes to thicken.
3. Prepare a small baking tray lined with parchment paper. Reserve.
4. Remove the cashew dough from the freezer and use two teaspoons to form small mass quenelles. Give little touches with your fingertips to give them an "eggy" shape. Place onto the lined tray. Stick wooden toothpicks on the bottom of eggs and place them in the freezer for about 15-20 minutes or until very firm. 5. Meanwhile, prepare the chocolate sauce starting by melting the coconut oil in gentle water bath.
6. When the oil is melted, add in the agave and cacao powder and stir well to dissolve, forming a chocolate sauce. Remove the bath from the heat but keep the chocolate sauce in to prevent it from solidifying.
7. Remove the eggs from the freezer and dip them completely in chocolate sauce. Drain the excess and put them back on the tray and back in the freezer to solidify the chocolate (about 15-20 minutes). If you have chocolate leftovers you can repeat this process after the first chocolate layer has solidified, to make it thicker.
8. To serve, take the eggs out of the freezer, remove carefully the toothpicks and allow them to set for about 5 to 10 minutes to room temperature. Keep leftovers (if any) in the fridge or freezer.
I hope you enjoy this recipe. Who likes Easter chocolate eggs? Comment below!