I am feeling a little more excited about Easter Sunday after experimenting with this recipe. Truth be told, I am not a big ‘shop bought’ Easter Egg fan, so I enjoyed experimenting with this recipe using some more healthy ingredients from my pantry.
Firstly, I have to admit that my family’s transition to raw foods is a work-in-progress, so perhaps I should name this recipe Almost Raw Raspberry Cream Eggs as I have used a good quality, but store bought chocolate to coat my eggs. Now I know they love the raspberry cream (yay), I will work on making this entire creation raw in the future. I would look at following this raw chocolate recipe by Jo from Quirky Cooking, it looks divine.
So…now we have that sorted out… let me share the converted recipe method I used today.
The recipe I have had bookmarked for a while, and was found here at Fragrant Vanilla Cake. FVC also has a wicked looking Peanut Butter Egg as well 🙂
First step was making the coconut butter. One ingredient…how amazing! I have made this a few times now, and follow this recipe by Super Kitchen Machine. You will need 1.5 cups of coconut butter, which means two batches of this recipe. It’s quick an easy and you will have a good amount of coconut butter left over.
Now the method…
(Almost) Raw Raspberry Cream Easter Eggs
Makes about 20ish small eggs
- 38og or 1.5 cups of raw coconut butter (liquid form)
- 75g or 1/4 cup of maple syrup (or coconut nectar or raw honey)
- 2 tsp pure vanilla extract
- 1 tsp rosewater (optional)
- 1 cup raspberries (approx 1 x 125g punnet)
- 1 tsp beetroot powder (optional)
- a pinch of salt
- 1.5 cups of raw dark chocolate chunks (or 1 block of milk or dark chocolate)
- 3 tbspn raw coconut butter (liquid form)
- 1 tsp pure vanilla extract
- 2 tsp maple syrup (or coconut nectar or raw honey)
- a pinch of sea salt
- a pinch of beet powder (optional)
- 1-2 tbspn water (as needed)
If you make the coconut butter before making the eggs it will be still in its liquid form. My coconut butter sets hard in the pantry so you will need to warm this to liquid state again to use.
1. Puree the raspberries on sp 3-4 for 4-5 seconds. Scrape down.
1. Add Raspberry Cream ingredients to TM bowl and mix on 20 secs/ sp 4 until mixture is smooth.
2. Use a plastic spoon to remove heaped tablespoon amounts and form into an egg shape. The consistency should be like really soft playdough.
3. Place cream eggs in freezer for about 30 minutes
4. Clean and dry the bowl and grate and melt chocolate of choice.
Grate: 5-10 sec / sp 8
Melt: 2 minutes / 50 degrees / sp 3
5. Remove the cream eggs from freezer. Use a skewer to dip eggs into melted chocolate coating completely.
6. Once all eggs are coated, return eggs to freezer for a few minutes to set chocolate.
7. Mix the drizzle in a small bowl by hand (amount is too small for TM bowl), it should be a glaze-like consistency. Place drizzle into a small snaplok bag, seal, snip the corner and decorate.
8. Refrigerate to set and enjoy your creations.
ps. dont let the left over melted chocolate go to waste in your TM bowl. I warmed some milk on 70 degrees for about 4-5 mins on sp 3-4, which cleaned up the remaining chocolate and provided a nice warm choccie milk for the kids 🙂