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Homemade chocolate easter eggs

Prep Time15 mins
Cook Time10 mins
Course: Dessert
Keyword: chocolate, dairy free, easy, gluten free, nutrient dense


  • 300 gms cacao butter
  • 150 gms maple syrup
  • 150 gms raw cacao powder
  • 1 tsp vanilla powder (optional) or vanilla paste / essence
  • 2 cups cashews soaked in hot water for 10 minutes
  • 2 tsps gelatin Add it to the cashews 9 minutes into soaking time
  • 1/4 tsp turmeric powder use extra if required


  • Soak the cashews in hot water (use just enough water to cover the top of the cashew nuts)

Basic chocolate recipe

  • Meanwhile, put the cacao butter in a bowl and use a steamer to melt it (uncovered)
  • Once the cacao has melted, turn the stove off and add the maple syrup and whisk with a fork or a small whisk, till combined evenly
  • Then add the raw cacao powder, tablespoon by tablespoon, whisking all the time. The mixture will begin to thicken. At this point, cool a bit of chocolate and taste it - add more of the powder or sweetner if you think it needs it.
  • Using a brush, brush the inside of a silicone egg shaped mould until a thick layer of chocolate has formed
  • Keep the mould in the freezer for around 5-7 minutes

Egg white and yolk

  • You can prepare the egg white / yolk mixture while the cacao is melting.
  • Begin by adding the soaked cashew nut and gelatin mixture in a high speed blender and blending it till smooth
  • Take around 1/2 cup of cashew paste and add the turmeric powder bit by bit. Mix well to combine. If you feel it doesn't look yellow enough, add some more turmeric. DO NOT add the whole 1/4 spoonful of turmeric all at once (turmeric powder is very different from each other, in that one could have more curcumin and therefore be a brighter yellow than another)

Making the eggs

  • Take the chocolate out of the freezer and spoon just enough white cashew paste to fill the mould to about 3/4 of the way
  • Make a well in the middle of the paste
  • Then add a teeny bit of the yellow cashew paste in that well
  • Pour enough melted chocolate mixture onto the top of that to cover the cashew paste
  • Keep the mould in the fridge for around 15 minutes to a half hour, or you can put it in the fridge for around 3-4 hours


  • If you don't have a steamer, put the bowl in a thick bottomed pan filled with about an inch of water over medium heat.
  • Do not let water / steam get into the cacao butter