Cashew Cream Eggs and Salted Date Caramel Eggs
Happy Easter everyone! Hope you all really enjoy making these Easter eggs and have a lovely bank holiday weekend with your friends and family. The two recipes are a little time consuming but the end results are so worth it, I like making them a day in advance so they have time to set completely.
For the Chocolate
320g cacao butter
140g of cacao powder
200ml of maple syrup
Pinch of salt
For the Salted Caramel Filling
340g of dates
1 tablespoon of cashew butter
Pinch of salt
50ml of water
For the Cashew Cream Filling
40g of cacao butter
4 tablespoons of maple syrup
2 tablespoons of coconut oil
4 tablespoons plus 4 teaspoons of cashew butter
3-4 teaspoons of turmeric
Start by making the chocolate by melting the cacao butter and maple syrup together over a gentle heat, then stirring in the cacao powder and salt. Leave this to cool for 10-20 minutes, then using a pastry brush paint the inside of your egg moulds with the melted chocolate. Place the mould in the fridge for a few minutes for the chocolate to set, then repeat, painting on another layer of chocolate and placing the mould in the fridge. You will need to do this lots of times, about 10+ times depending on the size of your moulds and thickness of your melted chocolate. It is time consuming but the end result is so worth it!
To make the salted caramel filling, simply pit the dates and blend them with the almond butter, salt and water until totally smooth.
To make the cashew cream filling, melt all the ingredients together, stirring until smooth, then set aside to cool for 10-20 minutes.
To make the yolk, simply stir the turmeric into the cashew butter.
When the egg shells are set you can start to assemble your eggs! For the salted caramel ones, fill 12 of the half egg shells with date caramel. I like to then sprinkle over a tiny bit more salt, but that is totally optional. For the cashew cream eggs, spoon the white mixture into the other 12 egg cases, but don’t fill them all the way to the top. You can then place ½ – 1 teaspoon of the yolk mixture into the middle of each half. Then return all the eggs to the fridge for an hour to set fully.
When the eggs are set (particularly the cashew cream ones, the date ones won’t harden completely) remove them from the fridge and carefully pop them out of the mould. Boil the kettle and fill a mug with hot water. Dip a palette knife (or just a regular table knife) into the hot water, hold it there for a few seconds until it is hot, and then run it around the edge of one half of an egg, melting the chocolate rim. Do the same to the other half and then hold the two slightly melted edges of the eggs together, applying a very light pressure until the chocolate sets and the eggs hold together. Do this to all the eggs and then put them back in the fridge for 30 minutes or more, to set fully. Happy Easter and enjoy!