Easter is synonymous with chocolate, especially chocolate eggs. These days there are a few healthier options to choose from in health food stores and speciality shops, however, nothing beats homemade chocolate. Not only is it free from nasties, you get to control how much sugar is added, it's also a fantastic activity to share with the whole family. This year we have gone the extra mile and created a chocolate egg with a delicious cashew cream filling. The chocolate alone can be added to any mold, so try a combination of bunny rabbits and eggs for a real Easter treat.
1. Fill a medium-sized pan with 2 cups of water and place over a medium heat.
2. Place the cacao butter in a small glass bowl and place in pan. Make sure there is enough water to cover the base of the pan and surround the glass bowl.
4. For the filling, place the cashew nuts, vanilla, maple syrup and coconut milk into a high-speed food processor blend until smooth and creamy.
5. Pour a thin layer of the melted chocolate into the Easter themed molds.
6. Next, add 1–2 tsp of cashew cream to moulds and top with another layer of melted chocolate.
7. Place molds into the freezer to set for 1–2 hours, then carefully remove the chocolate from the molds and store in an airtight container in the fridge.
For a school-friendly version, replace cashew cream filling with the following: 1/2 cup strawberries, 1/2 cup raspberries, 1 tbsp chia seeds, 1 tbsp raw honey, 1 tbsp coconut cream, ½ tbsp coconut oil and ½ tsp vanilla extract. Place all ingredients into a small saucepan and bring to the boil. Simmer for 10 mins, then add to a blender and blend until smooth. Place in the fridge to cool down and use as a filling for chocolate Easter eggs. Serve immediately or store in the fridge for up to 2 weeks or freeze for up to 4 months.