If you still haven't managed to track down the perfect vegan Easter Egg this year, don't panic! There's no need to rush to the shops when you can make your own super indulgent, yet seriously healthy raw chocolate eggs at home.
Hiding beneath a thick raw chocolate shell is a glorious coconut creme filling enriched with our certified organic matcha powder. Not only does this give your eggs a beautiful green colour, it also packs them full of powerful antioxidants to promote healthy glowing skin!
The best thing about this recipe is that the finished eggs look like they were made by an expensive artisan chocolatier, but the recipe itself is surprisingly simple! Made with just 5 simple ingredients, no one will ever believe you when you say they're home made...
Note: You will need an Easter Egg mould to make this recipe. If you haven't already got one, they are fairly easy to pick up from Amazon, Argos or most high street cook shops.
Anyway - let's get on with the recipe!
Raw Vegan Easter Eggs with a Matcha Creme Centre
Makes 10 small eggs
For the eggs
- 50g cacao butter
- 5 tbsp cacao powder
- 3 tbsp maple syrup
For the matcha creme
- 2 tbsp coconut cream (spoon the thick cream from the top of a can of organic coconut milk)
- 1/2 tsp organic matcha powder
- 1 tbsp maple syrup
1) Gently melt the cacao butter in a bowl over hot water until melted. Do not submerge the bowl in the hot water, simply place it slightly above in a bain-marie style so there is no direct contact with the water.
2) Remove from the heat and stir in the cacao powder and maple syrup until everything is well combined and really smooth.
3) Spoon a little of the mixture into your easter egg mould and pop them in the freezer for about 10 minutes, or until set. Repeat this process, making sure to spread the chocolate up the sides of the egg mould to create a casing to hold the filling. Keep a little of the raw chocolate set aside for later.
4) Return the eggs to the freezer whilst you make the matcha creme.
5) In a bowl, combine all of the matcha creme ingredients until smooth.
6) Fill half of the eggs with a spoonful of the creme filling. With the other half of the eggs, dip the edge in the remaining melted chocolate and place on top of one of the filled eggs, using the melted chocolate to glue both halves together. Leave them in the freezer for at least an hour to set completely.
Want more from where that came from? Check out this vegan Matcha Raspberry and Pistachio Cheesecake recipe for more deliciousness!