I am feeling a little more excited about Easter Sunday after experimenting with this recipe. Truth be told, I am not a big ‘shop bought’ Easter Egg fan, so I enjoyed experimenting with this recipe using some more healthy ingredients from my pantry.
Firstly, I have to admit that my family’s transition to raw foods is a work-in-progress, so perhaps I should name this recipe Almost Raw Raspberry Cream Eggs as I have used a good quality, but store bought chocolate to coat my eggs. Now I know they love the raspberry cream (yay), I will work on making this entire creation raw in the future. I would look at following this raw chocolate recipe by Jo from Quirky Cooking, it looks divine.
So…now we have that sorted out… let me share the converted recipe method I used today. The recipe I have had bookmarked for a while, and was found here at Fragrant Vanilla Cake. FVC also has a wicked looking Peanut Butter Egg as well
First step was making the coconut butter. One ingredient…how amazing!  I have made this a few times now, and follow this recipe by Super Kitchen Machine.  You will need 1.5 cups of coconut butter, which means two batches of this recipe. It’s quick an easy and you will have a good amount of coconut butter left over.

Now the method…

(Almost) Raw Raspberry Cream Easter Eggs
Makes about 20ish small eggs
Raspberry Cream

 38og or 1.5 cups of raw coconut butter (liquid form)
75g or 1/4 cup of maple syrup (or coconut nectar ...