Today marks the beginning of a four day long weekend here in Australia. Good Friday, Easter Monday, family chats, catching up with friends, more time to exercise and stretch the ol’ bones, happy happy days. Perfect days.
I just came back from a 6 k run, during which I was lucky enough to spot a couple of dolphins so close to the shore I could almost touch them! Perfect morning start – check. Came back home to feast on a tray full of juicy fruits (some mango and the essential Ps: peach, pear, plum), with coconut yogurt and a pistachio cardamom crumble. Perfect breaky – check.
Now as I type, I’m one foot out the door, on my way to a BBQ with friends. On my menu there’s sweet potato, eggplant, zucchini and shrooms – talk about another feast! But I couldn’t leave the house without quickly sharing this gorgeous recipe with you. Hopefully it’s not too late for you to whip up this Easter egg and enjoy it with your family.
Raw Easter egg dipped in chocolate
Ingredients for the egg
- handful of each: almonds, hazelnuts, walnuts
- 100 g dates (the Medjool variety is beautiful in this recipe, but regular dried dates will work too – soak them in water for 30 minutes, drain and pat dry)
- a big handful of mixed frozen organic berries
- 3 big tablespoons of coconut butter
- 1 tablespoon cacao nibs
Ingredients for chocolate
- 50 g cacao butter
- 1 tablespoon raw local honey (or maple syrup for a vegan version) (if you prefer your chocolate on the sweeter side, use 2 tablespoons; similarly, you can skip the sweetener altogether and go for pure dark chocolate, the egg should be sweet enough to balance the bitterness of the chocolate)
- 50 g cacao powder
- Add almonds, hazelnuts and walnuts to a food processor and blitz until they are finely ground
- Add dates, one at a time, and process until you get a sticky mix
- Scoop the mix into a bowl and mix in the coconut butter and berries by hand; do not over mix to keep the berries as whole as possible (this will make them pop with flavor when eating)
- Press the mix into an egg mould and place it in the fridge to set (or freezer)
To make the chocolate
- melt the cacao butter using the bain marie method (a small bowl atop a pot of slowly simmering water, make sure the water doesn’t touch the bottom of the bowl)
- mix in the sweetener and taste, see if you want to use 1 or 2 tablespoons
- add the cacao powder and mix well until you get a smooth, shiny, luxuriously rich and thick chocolate
- when the egg is firm enough, take it out of the mould and place it on a plate. Pour chocolate on top to cover it fully or partially and sprinkle some cacao nibs.
This keeps well in the fridge for 2-3 days.