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FRIDAY'S #FOOD

Friday's #food • With Easter just around the corner it's great excuse for healthy Easter eggs • loving this recipe by @loving_earth • xox

EASTER EGGS RECIPE

Ingredients

WHITE CHOCOLATE + RASPBERRY

2 cups raw cashews
1/3 cup cashew butter
50g cacao butter
2 tbsp coconut cream (solids only)
3 tbsp coconut nectar
2 tbsp frozen raspberries, gently crushed

CHOCOLATE CRUNCH

50g cacao Butter
35g cacao Powder
20g raw honey or Coconut Nectar
1 – 2 tbsp Cacao Nibs
⅛ tsp sea salt


Cooking Procedure

1. Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the 5 min mark you will need to start stopping every 30 sec or so to scrape the sides and bottom. It should start to come together around 10 minutes but keep blending to get silky smooth cashew butter.

2. Melt the cacao butter in a sauce pan over low heat – careful not to let it start to bubble.

3. In a separate bowl, combine the cashew butter with the coconut cream and coconut syrup and stir until smooth. Slowly pour in the melted cacao, stirring continuously.

4. Scatter the crushed frozen raspberries over the small egg mounds, and gently pour over the white chocolate mix over the top until the moulds are full. Reserve a small amount to use to stick the halves together once set. Allow to set in the freezer for at least 20 minutes.

6. Now create the chocolate crunch halves. Add all ingredients except the cacao nibs into a small sauce pan over the lowest possible heat. Stir with a metal spoon until all melted together and smooth.

7. Once completely set, remove from the freezer and heat the leftover chocolate again over low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs. Place back in the freezer to set, and then store in a sealed container in the fridge.

8. Now create the chocolate crunch halves. To do this, add all ingredients except the cacao nibs into a small sauce pan over the lowest possible heat. Stir with a metal spoon until all melted together and smooth.

9. Remove from heat and stir through the cacao nibs. Pour into the egg moulds, reserving a few tablespoons of the mixture. Set in the freezer at least 20 minutes.

10. Once completely set, remove from the freezer and heat the leftover chocolate again over low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs. Place back in the freezer to set, and then store in a sealed container in the fridge.

 
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