Rich and smooth chocolate eggs, filled with a sweet and tangy vegan cheesecake mousse and topped with a handful of goodies from our friends at Loving Earth.
60g Cacao Butter
40g Cacao Powder
30g maple syrup or honey
pinch of sea salt+
200ml coconut cream
50ml coconut oil
1 heaped tablespoon coconut flour
1 tablespoon coconut Sugar
a handful of raspberries
Raspberries, hazelnuts, pistachios, rose petals
Loving Earth chocolate squares
In a small sauce pan over very low heat, add all your chocolate egg ingredients and stir slowly
Remove 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.
In a food processor or blender, add all your cheesecake ingredients and blitz until smooth.
Once your egg halves have set, remove from freezer and fill with raspberry filling. Marble through
the leftover melted chocolate mixture (which may need re-heating if hardened).
While the mixture is soft, add in toppings of your choice, then leave in the fridge overnight to set
-Recipe created by Loving Earth