Recipe Directions

1. Put the grated cacao butter in a bowl and place in a dehydrator at 115 degrees F. You want to turn the butter into liquid for use later on in the recipe. You can also achieve this by placing the bowl in a sink of hot water. 2. In a food processor mix the cashew butter and cacao powder thoroughly. This will be easier if the cashew butter is at room temperature. 3. Transfer this mixture to a large bowl and add vanilla extract and agave. Mix in by hand. 4. When cacao butter has liquidized, pour into chocolate mixture and mix again by hand. 5. Use a spoon to spread chocolate into moulds. 6. Put moulds in freezer until chocolate has set. This could also be done in the refrigerator, if you are not in a hurry. Chocolates should now easily pop out of the mould.
Note – You can add crushed nuts(pecans, jungle peanuts, etc.) and/or fruit (raisins, goji beries, etc.) of your choice, when making your chocolates.
Note – If you want to make solid eggs, save some chocolate mixture to seal the 2 halves of the egg together. Use your fingers to apply the choclate you saved to the edges of one of the egg halves. This does not have to be perfect and you can be quite liberal with it as you’re going to wipe off any excess. Push the two halves together and use your finger to finish off the seal and get a smooth join. Egg can then be put in the refrigerator.

SimplyRaw's Thoughts

I got this recipe from “The Raw Chef Blog” by Russell James. I found it when I was searching for a Raw Chocolate Easter Egg recipe. We made 6 butterfly chocolate pops, 1 Easter Bunny pop, 12 solid, large eggs, and filled 3 minature mould sheets. It made our Easter! Thank you Russell James!!!

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Comments

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They look as good as they must taste tell me if its good

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Ohhh gonna save this for some exciting chocolate adventures. Just found a great source for raw coco powder too. http://tasteraw.com/cocoa-powder-organic-p-405.html

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Stunning picture, you could sell these to your friends. I didn't get my egg moulds in time for Easter so at some point I will be making chocolate eggs outside of Easter!
http://rawlifestyleuk.blogspot.com

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Beautiful! Mine never make it into any mold, sadly.

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Gorgeous!!!!!!!!!!!!!!!

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Wow! Thanks for nice comments. They really were simple to make.
They just melt in your mouth!!
You can pick up the different colored foils in the cooking section
of most art supply stores. (Michael's, A.C. Moore, etc..)
The art supply stores also carry the popsicle sticks.

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Beautiful!

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wow!! man those look awesome! Where do you get the gold and silver and red wrappers?

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Wowwy, wow, wow!

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Wow! These are beautiful! And I thought making pretty chocolates was a thing of the past... :)

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