This recipe was a bit of experiment, but worked out better than I could have dreamed. Rich and smooth chocolate eggs, filled with a sweet and tangy vegan cheesecake mousse and topped with a handful of goodies - I can't go past a choc-berry combo.
Desserts
Overloaded Chocolate Easter Eggs
By Julia Willing
Chocolate Eggs
- 60g Cacao Butter
- 40g Cacao Powder
- 30g maple syrup or honey
- pinch of sea salt
'Cheesecake' filling
- 200ml coconut cream
- 50ml coconut oil
- 1 heaped tbs coconut flour
- 1 tbs Coconut Sugar
- handful of raspberries
Suggested toppings (optional)
- raspberries, hazelnuts, pistachios, rose petals
- Loving Earth chocolate squares
- Step 1In a small sauce pan over very low heat, add all your chocolate egg ingredients and stir slowly until combined.
- Step 2Remove from heat and pour into 5 medium-sized egg-half moulds, reserving a few tablespoons of the mixture. Set in the freezer for 30 minutes.
- Step 3In a food processor or blender, add all your cheesecake ingredients and blitz until smooth.
- Step 4Once your egg halves have set, remove from freezer and fill with raspberry filling. Marble through leftover melted chocolate mixture (which may need re-heating if hardened).
- Step 5While the mixture is soft, add in toppings of your choice, then leave in the fridge overnight to set completely.
