- 150 gr raw chocolate (or dark chocolate)
- 100 gr cashew nuts
- 5 tbsp coconut oil (melted)
- 4 tbsp maple syrup (or more if you like it sweet)
- 3/4 cup water
- 1 sachet / 3 gr Mighty Matcha tea
- Start by soaking the cashew nuts in the water for 30 mins.
- Next melt the chocolate gently in a bowl over a pot of boiling hot water.
- Get a silicone egg mould and using a wooden or silicone brush, spread the melted chocolate equally into each mould. Make sure you go right to the edges of the mould and do a nice thick layer.
- Once all the chocolate is spread, place the moulds in the freezer (make sure you leave a tiny bit of the melted chocolate over so you can stick the eggs together at the end)
- Get a food processor and place the cashew nuts (including the water) in. Add melted coconut oil and maple syrup and start blending. You might need to scrape the sides of the food processor a couple of times and you will need to blend for a few minutes. The mixture should be lovely and smooth and remember to always taste and adjust the sweetness. If the texture is not smooth enough add a touch of water.
- Once happy with the texture, add Mighty Matcha and process again for 30 seconds.
- Now, time to fill the eggs by dividing the Mighty Matcha mixture equally between all of them.
- To stick the egg halves together, use a bit of the left over melted chocolate from the bowl that you used for melting and go over the chocolate edges. Take 2 egg halves and stick them together before placing them back in the freezer for 20 minutes or so.
- Before eating let them thaw for a few minutes