Raw Vegan Coconut Creme-Filled Eggs (Recipe!)

There is something pretty enticing about a life sized egg made of pure chocolate, with a gooey, sugary cream filling that kind of oozes out as you take a bite. If Cadbury eggs were a beloved staple during your childhood Easter celebrations, you can officially do a little happy dance right now because we've just crafted a raw, vegan version that will induce all of the nostalgic feels, yet won't leave you mad that you ate it, or in a sugar coma.

Traditionally Cadbury eggs are made with a load of refined sweeteners (white cane sugar and high fructose corn syrup), refined vegetable fats, soy-based emulsifiers, artificial flavorings, artificial food dyes, powdered egg whites and conventional milk. In other words, they are really only appetizing until you read the ingredients and realize nothing in there should be placed inside of your body. 

Our version on the other hand is made with all organic, plant based ingredients. The rich outer chocolate shell is made from just 4 raw, organic ingredients, and the creme "fondant" filling is made from a base of organic coconut cream and stone ground coconut and cashew butters. The only sweeteners used here are a touch of organic raw agave nectar (or raw honey) and maple syrup. You can really use any liquid sweeteners of your choice. Instead of food dye to achieve the yellow "yolk" we used just a pinch of turmeric. Meaning this recipe is raw, vegan, and paleo. I think it's safe to say the original recipe just got a major upgrade.

Enjoy and Happy Easter for those who celebrate!

The Recipe

Raw Vegan Coconut Creme-Filled Easter Eggs 

Makes 6 large, or 1 dozen medium eggs (we used a silicone egg mold: 2.75" x 3.54" x 1.2")

Chocolate Egg Shell

3/4 cup raw cacao butter, finely chopped

1 cup raw cacao powder

1 Tbs cold pressed coconut oil

1/2 cup maple syrup

1 pinch Himalayan pink salt

Creme "Fondant" Filling

3/4 cup coconut cream(the solid part of canned coconut milk. Use a brand with BPA-free lining if possible!) 

1/4 cup Dastony Stone Ground Raw Coconut Butter, gently melted

1/4 cup Dastony Stone Ground Cashew Butter

1/4 cup + 1 Tbs organic clear raw agave nectar (vegan), or raw honey (paleo)*

*You can also sub in maple syrup in the filling as well. If you want to cut down even more on the sugar, use less sweetener and sub in several drops of liquid vanilla stevia. If using maple syrup, or any darker-toned sweetener, it will likely effect the creamy white color of the filling. Customize the recipe to fit your needs!

Instructions

Chocolate Shell:

1. First make your chocolate. Using a double boiler gently melt cacao butter and coconut oil until it forms a translucent liquid.

2. Add maple syrup, then whisk in cacao powder and salt until well combined. We used a fork but you could also use an electric hand mixer. If your cacao powder is clumpy you may want to use a sieve to remove clumps. 

3. Take your egg molds and coat them with 1 layer of chocolate. Place in freezer for 2 minutes. Remove from freezer and layer again with chocolate. You can layer on 2-3 layers to achieve desired thickness, each time placing the molds back in the freezer to let harden in-between layering.

Filling:

1. Using the same method as for the chocolate, gently melt coconut butter, coconut cream, and cashew butter together using a double boiler. Add vanilla and agave (or raw honey). Mix well. Mixture should be quite runny. 

2. Remove about 1/3 cup of filling mixture and set aside in a separate bowl. This will become your egg "yolks". Add several dashes of turmeric powder to this mixture until you reach the desired level of yellow. We added about 1/8/-1/4 tsp. Place bowl in freezer for 5 minutes to harden. 

3. Remove egg yolk mixture from freezer. Take one little scoop at a time and roll into a ball shape with your hands. 

Assembly

1. Remove chocolate egg molds from freezer. Place 1 layer of "fondant" filling in each chocolate mold. Place egg yolk in the center, then layer on more fondant filling. You want the filling to nearly reach the top of your chocolate molds. Place in freezer for 10 minutes. 

2. Once solid, remove from freezer and add one more layer of chocolate to seal the egg. Place back in freezer to set. If chocolate has begun to harden, simply re-liquify in your double boiler. 

Note 1: If you want a gooey experience when you take a bite, serve eggs at room temperature. If you serve straight from the freezer the filling will be more solid and fudge-like.

Note 2: This recipe is perishable due the cocounut cream. Store extra eggs in the fridge and eat within 5-6 days. We know, it's a lot to ask. ; ) They also freeze well.