INGREDIENTS:

• ¼ cup coconut oil
• ¼ cup coconut butter
• 1 tsp vanilla essence
• 1 TBS rice malt syrup or sweetener of choice
• ½ cup cacao powder
• 2 TBS shaved cacao butter or coconut cream

METHOD:

1. Melt coconut oil and butter in a small saucepan over a low heat
2. Add remaining ingredients and stir with a wooden spoon until combined
3. Using an Easter Egg mold, or if you don’t have one you can substitute by using a mini muffin pan, (I used one for this photograph), egg cups, or rounded ice cube trays, grease the inside of your tray with coconut oil so the eggs don’t stick to the sides when you are removing them.
4. Pour mixture in and place in the freezer to set.  Minimum chill time is just 15 minutes in the freezer.
5. Once set, remove them from the freezer and detach eggs from the mold or muffin pan by gently tapping on the base.  Once removed, run your index finger the warm tap, being careful not to burn your fingers and with your index finger swipe over the egg to slightly melt chocolate at each base then sandwich both halves together. Return eggs to the freezer for five minutes to set.