These are so simple, there”s no excuse not to make your own eggs this year!
190g raw cacao butter
60g extra virgin coconut oil
125g raw cacao powder
150g agave nectar (or alternatively, use Stevia to taste)
Bring a saucepan of water to the boil.
In the meantime, chop cocao butter into small chunks and place in metal bowl, along with coconut oil.
Place bowl over saucepan and gently melt the mixture.
Once melted, stir in the raw cacao powder and agave.
Pour into mini egg moulds, filling to the so you have solid half eggs.
Place in the fridge until set.
I prefer my chocolate simple and unadulterated, but these are also great with a handful of chopped nuts thrown into the mix (hazelnuts and macadamias work particularly well). Or, if you”re feeling especially indulgent, try sandwiching two egg halves together with macadamia butter…Heaven.
P.S. Hope you enjoyed my Easter chocolate and chicks artwork…