White Chocolate Raspberry
- 2 cups Really Raw cashews
- 50g Cacao butter
- 1/2 cup cashew butter
- 3 tbsp Coconut nectar
- 2 tbsp coconut cream (solids only)
- 2 tbsp frozen raspberries, gently crushed
- 50g Cacao butter
- 35g Cacao powder
- 20g raw honey or Coconut nectar
- 1 – 2 tbsp Cacao nibs
- 1/8 tsp sea salt
1. Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the 5 min mark you will need to start stopping every 30 sec or so to scrape the sides and bottom. It should start to come together around 10 minutes but keep blending to get silky smooth cashew butter.
2. Melt the cacao butter in a sauce pan over low heat – careful not to let it start to bubble.
3. In a separate bowl, combine the cashew butter with the coconut cream and coconut syrup and stir until smooth. Slowly pour in the melted cacao, stirring continuously.
4. Scatter the crushed frozen raspberries over the small egg mounds, and gently pour over the white chocolate mix over the top until the moulds are full. Reserve a small amount to use to stick the halves together once set. Allow to set in the freezer for at least 20 minutes.
5. Now create the chocolate crunch halves. Add all ingredients except the cacao nibs into a small sauce pan over the lowest possible heat. Stir with a metal spoon until all melted together and smooth.
6. Once completely set, remove from the freezer and heat the leftover chocolate again over low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs. Place back in the freezer to set, and then store in a sealed container in the fridge.
Recipe from Dearna from To Her Core