No, Easter is not celebrated at all here in Japan, and if it weren’t for the Internet I think I’d sadly completely forget about this celebration! Thankfully, I have a recipe to share, courtesy of Russell James, though it will come to you late this year. This tasty looking Easter egg recipe makes 3+ good size eggs with chocolate left over for making whatever you desire. You’ll need a food processor, dehydrator, and egg moulds for this recipe.
- 2 cups cashew butter (1 16oz jar)
- 2 cups cacao powder or if no cacao powder available, use 1cup milled cacao nibs + 1cup carob powder
- 2 cups grated cacao butter
- 2 tbsp vanilla extract or the inside of 2 whole vanilla pods
- 1 cup agave nectar
Put the grated cacao butter in a bowl and place in a dehydrator at 115 degrees F. The idea is 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. In a food processor mix the cashew butter and cacao powder (or cacao and carob, if using) thoroughly. This will be easier if the cashew butter is at room temperature. Transfer this mixture to a large bowl and add vanilla extract (or pods) and agave. Mix in by hand. When cacao butter has liquidized, pour into chocolate mixture and mix again by hand. Use a spoon to spread chocolate into egg moulds. If you’re using cacao nibs and carob you may find that mixture is a little too dry and stiff to work with so you can cover and put into the dehydrator for about half an hour to loosen it up. Be sure to save some chocolate mixture to seal the 2 halves of the egg together. Put egg moulds in the freezer until the chocolate has set. This could also be done in the fridge if you’re not in a hurry. Eggs should now easily pop out of the mould. Use your fingers to apply the chocolate you saved to the edges of one of the egg halves.
This doesn’t have to be perfect and you can be quite liberal with it as you’re going to wipe off any excess. Push the 2 halves together and use your finger to finish off the seal and get a smooth join. Eggs can then be put in the fridge. Russell recommends making chunks of ‘fruit and nut’ from the leftover chocolate mix. This can be achieved by adding raisins and pieces of your favorite crushed nuts to the left over mixture and putting into ice cube trays.