This recipe was drawn from the I Quit Sugar website by Sarah Wilson: https://iquitsugar.com/recipe/homemade-chocolate-easter-eggs/
50 g (1/3 cup melted) cacao butter.
25 g (2 tablespoons) coconut oil.
60 g (1 loose cup) raw cacao powder.
1 tablespoon Pureharvest Rice Malt Syrup.
1. In a medium sized bowl, heat the cacao butter, coconut oil and rice malt syrup over a double boiler until completely melted together.
2. Remove from heat and stir through the cacao powder ensuring there are no lumps. Continue to stir for a couple of minutes as the mixture begins to drop in temperature.
3. Spoon approximately one teaspoon of the melted chocolate into each mould. Gentle swirl around until all sides are evenly coated.
4. Place in the freezer to set while you make your filling.
Hazel-Nutty Chocolate Filling
Mix together ¼ cup of hazelnut butter (you can use almond butter) and 2 teaspoons of COCO² Original
in a small bowl.
Raspberry Ripe Filling
Place ½ punnet raspberries, ½ cup desiccated coconut and 2 teaspoons COCO² Original into a food processor and blitz until well combined.
Place ¾ cup desiccated coconut, 3 tablespoons Coco Quench, 1 tablespoon rice malt syrup (optional), ¼ teaspoon vanilla powder and a pinch of salt into a food processor and blitz until well combined.
Assembling the Eggs
1. Remove the chocolate from the freezer and spoon approximately ½ teaspoon of filling into each egg half. Place back into the freezer to set, approximately 20 minutes.
2. Now for the tricky part – assembling the eggs. Remove the eggs from the freezer and while still hard, pop the egg halves out of the mould. To stick two halves together, gently run your finger around the edge of the eggs, this will melt the chocolate. Gently push the two halves together. Handle the eggs as little as possible as the more you touch them the more they will melt.
3. Place the assembled eggs back into the freezer. Although the eggs should stay relatively stable at room temperature, we recommend storing them in the fridge or freezer.