Makes 15- 20 raw chocolate eggs in just over 10 minutes
Adapted from the popular Vivacious Noir recipe in Model Chocolate
70g raw cacao butter, finely chopped
1 tablespoon raw organic coconut oil
1 tablespoon tahini
½ teaspoon vanilla powder
2 tablespoons maple syrup
1/3 cup raw cacao powder
1/2 cup or more frozen mixed organic berries
Easter egg moulds
Melt finely chopped cacao butter and coconut oil in glass mixing bowl over boiling water.
Remove from heat, add in vanilla, maple syrup, tahini, cacao powder and whisk until smooth.
Place a few frozen berries into the bottom of each Easter egg mould.
Pour raw chocolate over the berries and set in the freezer until chocolate is hard. Serve!
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