Choc-raspberry cream egg

1.

Soak the cashews in water for three hours.

2.

Place coconut oil in a saucepan on medium heat and let the oil melt. Once melted, add cacao, vanilla essence and maple syrup to the saucepan. Stir through for 30 seconds or until all ingredients are mixed. 

3.

Transfer this chocolate mixture into a bowl to make it easier to pour into moulds.

4.

Half fill each mould with the chocolate mixture and place in freezer to set for approximately 5 minutes or until set.

5.

While waiting for chocolate to set, combine soaked cashews, frozen raspberries and water in a food processor, and blend until creamy.

6.

Remove chocolate moulds from freezer and place ½ teaspoon of raspberry cream filling in the middle of each chocolate egg mould. Pour the rest of the chocolate over the top of the egg mould until full. (Tip: place egg mould on a chopping board to help you transfer back to the freezer.)

7.

Place back into the freezer for 10 minutes.

8.

Take chocolate moulds out of freezer and turn out the eggs from the moulds. Keep refrigerated.