The combination of the dark chocolate flavour with the maple cashew is just right. It's more sweetness than I can handle often, but really amazing. And certainly a much more body-friendly and environmentally sound option than the commercial preparation.
My fellahs and family all enjoyed very much.
I got little silicone moulds, and made half eggs. I made a few whole eggs, but that's really more cream egg than I really liked. Hard to use. Too big around. Too much commitment. The half eggs were perfect.
moulds for egg shape
a) fair-trade organic dark chocolate, like cacao berry. Did you know that a lot of chocolate is harvested using slaves and slave-children. True story. Go for fair-trade, friends.
1 cup raw cashews -- soaked for a few hours in filtered water with a little sea salt and then rinsed
1/2 cup maple syrup
1 tbsp agave (or honey if you're not vegan)
4 tbsp coconut ol
1 tsp vanilla extract
1/4 tsp sea salt
put your mould in the freezer to pre-chill
1. in a food processor, combine the ingredients in b)
2. pulse until chopped up, then process until as smooth as possible. The smoother the better!!
3. set a little of the mixture aside to combine with enough turmeric to make your 'yolk' colour.
4. chill the filling -- it will firm up and be easier to work with, imho
5. in a double boiler, melt your chocolate. I used about 2 cups total chocolate for these eggs, and had a little of the cashew cream mixture left over but was tired of making eggs by that point so ....
6. I painted the moulds using a silicone pastry brush, but some people spoon it in. Let it chill a few seconds, and then sluice the chocolate around the moulds. Practice until you find a technique that works for you!
7. When the chocolates thick enough, scoop a little white and a little yolk colour inside.
8. spoon a little melted chocolate over top of the filling to close it. Pop it in the freezer to firm up.
9. Gently remove from the moulds.
10. I kept them refrigerated.
11. The cashew cream filling will be quite soft and creamy at room temperature, and a little more firm when chilled. You can see which way you like them best.