Raw Chocolate Easter Eggs with White Chocolate Cookie Dough Filling

Easter Eggs, Makes 6 Whole Eggs

1 ½ cup CHOC CHICK cacao butter, melted
½ cup CHOC CHICK cacao powder
½ cup maple syrup

You will need a 2 x Easter egg mould for these. The one we used had 6 medium sized egg shapes.

White Chocolate Cooking Dough Filling

1 cup. white beans, drained and rinsed
½ cup. cashew butter
¼ cup. maple syrup
¼ cup. CHOC CHICK cacao butter, melted
1 tsp. vanilla bean paste
Pinch of salt

White Chocolate Cooking Dough Filling

Put all of the ingredients for the filling into a food processor and process until smooth and creamy. Remove the filling from the food processor and transfer into a small bowl. Set to one side and make the eggs.

Easter Eggs

Place a small saucepan of water over a medium heat (so that it’s not boiling, but nearly). Put the cacao butter in a glass/or heat proof bowl and put on top the pan until the cacao butter has melted.

Remove from the heat and stir in the cacao powder and maple syrup. Leave on the side to cool down until it has thickened slightly.

Use a pastry brush to brush a thick layer of chocolate into each of the chocolate moulds. Put in the fridge for 5 minutes before adding another layer. Repeat this 4 to 5 times, or until the chocolate egg is thick enough.

Once the chocolate has completely set, carefully remove from the moulds by gently pushing down on the outside.

Fill each of the eggs with the 1-2 tbsp. of the cookie dough filling.

Use the remaining chocolate to brush around each of the edges of each of then eggs, then stick two halves together to make a full egg. Repeat until you have 6 whole eggs.