CHOC Chick’s Eggcellent Raw Chocolate Crème Eggs

100 g CHOC Chick Raw Cacao Butter
6 tbsp CHOC Chick Raw Cacao Powder
3-5 tbsp CHOC Chick Sweet Freedom or maple syrup/date syrup

FOR THE FILLING:

60 g cashew nuts (not roasted or salted)
2 tbsp CHOC Chick Sweet Freedom or maple syrup/date syrup
1 tsp CHOC Chick Raw Cacao Butter warmed to liquify
1/4 cup water
1 pinch salt (optional)
A few drops of your favourite flavouring extract (vanilla or orange work well)

Make the filling first: Blend all of the filling ingredients well until you have a smooth, creamy-looking paste. The more you blend, the smoother the mixture will be.
Set the filling aside.
Make the raw chocolate mixture by melting the cacao butter on a bowl over a low heat. Add 6tbsp cacao powder and mix in 2-4tbsp Sweet Freedom (to taste), use a metal balloon whisk to blend well and taste to see if more sweetener is required. Remove from heat.
Fill the egg moulds up half-way with the chocolate and place the mould in the fridge for ten minutes.
After ten minutes the chocolate will have started to solidify at the bottom and edges – this step helps to keep the fillings in the centre, rather than sinking to the bottom.
Add a level teaspoon of your cashew filling into the centre of each egg, being sure not to let any touch the edges.
Spoon the rest of the chocolate mixture carefully over the top of the fillings and return the mould to the fridge for around 2 hours until completely set or if you are impatient place in the freezer for 30 minutes to set.

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*If you don't have a mould you could use a clean empty eggshell or alternatively make different shapes using chocolate moulds, ice-cube trays or thick (or doubled up) mini bun cases.

The mould I used made six half-eggs and it’s useful to have a blender for the cashew nut cream, however if you don't have a blender you can substitute the nuts and cacao butter for nut butters (almond, peanut etc.) from your cupboard and simply stir your ingredients together with a spoon.