RAW CHOCOLATE EASTER EGG SHELLS
I’m a pretty unorganised person when it comes to celebrations, and festivities – which means I’m always the last person to think about buying my friend’s and family easter eggs! This year as all my family are coming to my house for the day I thought I’d get experimenting and make some raw chocolate easter eggs…. one problem, I don’t have any molds! If you’re like me and don’t have any easter egg molds (because who does?!) and are after a chocolatey treat then this is the recipe for you.
Instead of a mold we use avocado halves, scooping out the flesh and stone to create the perfect shell shape, filling it with our deliciously indulgent raw chocolate mix and leaving it in the freezer to set. We pop a strawberry in the middle of the mixture to help give the chocolate a lighter ‘hollow’ feel that you don’t get with a solid block of chocolate. Because of the sheer richness of the chocolate these halves are best served alone and not stuck together, which isn’t only better for you – but looks so much prettier too.
1 cup coconut oil
3/4 cup cacao powder
1/2 cup maple syrup/raw honey/agave
Half the avocados, remove the stone and scoop out the flesh. Scrape the bottom of the avocado skin to make sure theres no green bits that will stick to the chocolate.
Melt the coconut oil in a pan, once melted add in the syrup and cacao powder. Stir really well until totally combined.
Now put the avocado skins on a tray, and line them up evenly. Pour two tablespoons of the chocolate mix into each of the avocado halves. Pop the tray in the freezer to set for 5-10 minutes.
When set, chop the stem of the strawberry and place the bottom of the strawberry on the hard chocolate, the strawberry’s point facing up.
Fill the avocado halves with chocolate, pouring it around the strawberry, not on top. Place back in the freezer to set for 15-20 minutes.
Take the eggs out and with a knife, slice off the top of the strawberry so you’re left with the round middle visible as in the picture. Store in the fridge and enjoy!