I got this recipe from “The Raw Chef Blog” by Russell James.
I found it when I was searching for a Raw Chocolate Easter Egg
recipe. We made 6 butterfly chocolate pops, 1 Easter Bunny pop,
12 solid, large eggs, and filled 3 minature mould sheets.
It made our Easter! Thank you Russell James!!!
2 cup cashew butter (1 16 oz. jar)
2 cup cacao powder
2 cup grated cacao butter
2 tablespoon vanilla extract or the inside of 2 whole vanillapods
1 cup agave nectar
1. Put the grated cacao butter in a bowl and place in a dehydrator at
115 degrees F. You want to turn the butter into liquid for use later
on in the recipe. You can also achieve this by placing the bowl ina
sink of hot water.
2. In a food processor mix the cashew butter and cacao powder thoroughly.
This will be easier if the cashew butter is at roomtemperature.
3. Transfer this mixture to a large bowl and add vanilla extract and agave.
Mix in by hand.
4. When cacao butter has liquidized, pour into chocolate mixture andmix
again by hand.
5. Use a spoon to spread chocolate into moulds.
6. Put moulds in freezer until chocolate has set.
This could also be done in the refrigerator, if you are not in a hurry.
Chocolates should now easily pop out of the mould.
Note – You can add crushed nuts(pecans, jungle peanuts, etc.) and/or
fruit (raisins, goji beries, etc.) of your choice, when making
Note – If you want to make solid eggs, save some chocolate mixture
to seal the 2 halves of the egg together.
Use your fingers to apply the choclate you saved to the edges
of one of the egg halves. This does not have to be perfect
and you can be quite liberal with it as you’re going to wipe
off any excess. Push the two halves together and use yourfinger
to finish off the seal and get a smooth join.
Egg can then be put in the refrigerator.