For the cashew butter:
Pre-heat the oven the 180C, then once the oven is hot place the tray of cashews in to bake for about ten minutes – until they start to go golden brown but aren’t burnt.
Take the cashews out the oven and let them cool.
Once cool place them in a food processor with the vanilla powder and blend for about ten minutes, until the mix is totally smooth and creamy. It’s so tempting to stop blending once it gets sticky but let it keep going until it’s runny, trust me – it’s so worth the extra few minutes!
You do need a really strong processor, like a Magimix to do this sadly, a weak one won’t make it totally smooth.
For the chocolate:
Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth.
Place the chocolate mixture into the silicone easter egg moulds. Mould the chocolate using the back of a tablespoon so that all the sides are covered and there is a shallow space left for the cashew butter.
Place the moulds in the freezer for 30 minutes.
Take the Easter eggs out of the freezer and pop them out of the moulds.
Add a heaped teaspoon of cashew butter into half of the chocolate moulds. Place the cashew butter in the centre of the halved egg, enough so that they completely fill the hollow space.
Place the remaining chocolate moulds on top of the cashew butter filled moulds. Smooth round the edges of the eggs so that each half sticks well together.
Place the whole eggs back into the moulds and then freeze for at least an hour. Then take them out the freezer and let them sit for 10-15 minutes before eating!