Cashew cream chocolate Easter Eggs
Cashew cream chocolate Easter Eggs

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cashew cream chocolate easter eggs. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cashew cream chocolate Easter Eggs is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Cashew cream chocolate Easter Eggs is something that I’ve loved my entire life. They are fine and they look fantastic.

Easy vegan mocha eggs made using cashew nuts and dark chocolate. These mocha coffee cream eggs are a great easter recipe. They can be a bit messy with the mocha caramel fondant filling but they are fun to make when you have the time.

To get started with this recipe, we have to prepare a few ingredients. You can have cashew cream chocolate easter eggs using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Cashew cream chocolate Easter Eggs:
  1. Make ready 150 gm cooking Chocolate
  2. Prepare 200 gm cashews soaked in water for 2 hours
  3. Prepare 6 tbsp maple syrup
  4. Get 1/3 cupCoconut oil
  5. Get 4 tbsp water just enough for blending
  6. Take 1 tsp vanilla essence
  7. Get 1 pinch turmeric
  8. Prepare 1 pinch salt

Place eggs on tray lined with waxed or parchment paper. I made smaller eggs so that they were easier to dip-if prefer larger eggs then you'll have to use two forks. I used different colored chocolates to decorate the outside like an Easter egg & to tell them apart. Also used different chocolates to dip-did chocolate egg in white chocolate did peanut butter in dark chocolate & cream in dark chocolate.

Instructions to make Cashew cream chocolate Easter Eggs:
  1. Chop the chocolate up.
  2. Temper the chocolate in double boiler.
  3. Pour 65%of the chocolate into chocolate mould and then tilt as it dries.Try to make a even coating. Chill it. Keep the remaining chocolate warm to stay liquid.
  4. Blend cashews with maple syrup,coconut oil,salt vanilla extract. It makes a smooth paste.
  5. Add a few tsp of water if it is too thick.
  6. Take out 1 tbsp of this cashew cream and add a pinch if turmeric to make a yolk.
  7. Now spoon the white cashew cream and then blob of turmeric yolk.
  8. Place back in in the freezer for 5 min.
  9. Take out the mould and pour the remaining melted chocolate and tilt to cover.
  10. Store in the fridge.Gift it to friends on Easter
  11. Tip.. Don't over blend cashews.

Put the shaped eggs into the refrigerator to cool. Melt all of the chocolates in a double boiler and spoon over the chilled eggs. Spoon the chocolate over the top of the eggs and then chill again. Spoon the chocolate over the bottom and chill again. As you can see, Naomi enjoyed licking the chocolate-covered spoon.

So that is going to wrap it up with this special food cashew cream chocolate easter eggs recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!