Berrylicious Eggs

By Abigail O'Neil

Berrylicious Eggs
So fresh and fruity, these delicious sugar, nut, dairy and gluten free eggs are coated in velvety smooth raw chocolate!

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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