Make 8 small eggs
🔹 Creme Filling
🔹 ½ cup cashews
🔹 ¼ cup coconut manna/butter
🔹 2 tbsp very fine (powdered) coconut sugar, date sugar or regular sugar – use as light coloured as 🔹possible as this will colour the creme filling
🔹½ tsp vanilla essence (optional)
🔹¼ tsp powdered turmeric
🔹 1 100g bar vegan dark or milk chocolate
🔹 Oil, to grease moulds
▶️ Add cashews and ½ cup hot water to a high speed blender (the hot water helps to blend the cashews).
▶️ Blend for 30 seconds or until mixture is smooth and creamy. Set aside.
▶️ In a double boiler (or a saucepan on a VERY low heat), gently melt coconut manna/butter until liquid.
▶️ Remove pan from heat and mix blended cashew cream into coconut butter, along with sugar and vanilla.
▶️ Refrigerate filling for 30 minutes to allow cream to set and thicken slightly.
▶️ Using kitchen towel, grease silicon moulds lightly with unflavoured oil to make eggs easier to remove.
▶️ Break chocolate into small pieces and melt in a double boiler (or saucepan on a VERY low heat again) on the stove, stirring frequently. Remove from heat.
▶️ Using a pastry brush, coat inside of each mould evenly with melted chocolate.
▶️ With a flat knife, scrape across the edge of each mould immediately after coating it to give a flat finish (this will make it easier to join egg halves together later on).
▶️ Refrigerate moulds for 10 minutes to set chocolate.
▶️ Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in fridge for 10 minutes between applying each layer. (Pay special attention to building up a slightly thicker layer of chocolate around the edge of each mould so eggs are less likely to crack when sticking them together.)