Raw Vegan Chocolate Easter Eggs


  1. Melt cacao butter at around 40-45°C (104-113°F) on a double boiler or in a dehydrator.
  2. Grind salt to a fine powder (e.g. in a mortar and pestle).
  3. Add agave nectar to cacao butter.
  4. Sieve cacao powder, vanilla powder and salt into butter and agave mix.
  5. Whisk until smooth.
  6. Keep stirring and whisking until chocolate reaches around 31°C (88°F).
  7. Pour into moulds.
  8. If making solid easter eggs, put them into the fridge to set.
  9. If making hollow easter eggs, leave until chocolate begins to set on the outside of the moulds.
  10. Spoon out excess chocolate, and use spoon to ensure that inside of mould is thoroughly coated.
  11. Put into the fridge until completely set.
  12. Pop chocolate easter eggs out of the mould.
  13. (Optional) Fill hollow eggs with special treats.
  14. "Glue" halves together with extra melted chocolate.
  15. Store in the fridge or at room temp.
Before: 20mins (to melt cacao butter)
During: 30 mins
After: 1 hour (to set chocolate)
Need: Dehydrator or double boiler, Easter egg moulds
Nutrition Information
Serving size: 25g Calories: 141 Fat: 15g Saturated fat: 9g Trans fat: 0g Carbohydrates: 4g Sugar: 2g Sodium: 5mg Fiber: 2g Protein: 1g Cholesterol: 0mg