Raw Chocolate Protein Dream Eggs

Makes 12 eggs

For the chocolate shell:

  • 150g cacao butter
  • 8 tablespoons raw cacao powder
  • 5 tablespoons raw maple syrup 

For the cashew cream filling:

  • 1 1/2 cups raw cashews – soaked overnight in double their volume of filtered water
  • 2 tablespoons MACACHA blend of choice
  • 1/2 cup water 

You will also need:

  • 1 ripe mango
  • silicon egg moulds (we bought ours through Amazon)
  1. Place your moulds on a small tray and place in the fridge.
  2. Melt the cacao butter in a bowl set over a small pan of simmering water. Once ready remove from the heat, add the maple syrup and raw cacao, whisking until smooth. Decant the chocolate mix into a jug and leave to cool for 5 minutes.
  3. Remove your moulds from the fridge and pour a tablespoon of chocolate into the base of each shape, then use the back of a teaspoon to push up the sides of the moulds. Place in the fridge to harden for 5 minutes. Remove and use the teaspoon once more to push the hardening mix from the base up to the sides, add a little more liquid chocolate to each then place back in the fridge. You want your shells to be about 1/2cm thick so you should still have quite a bit of chocolate mix left over.
  4. Drain and rinse the cashews then add to a food processor or high speed blender, pulse until broken down into smallish pieces. Add the water, blend again to incorporate then add your MACACHA and purée until well mixed (it won’t be completely smooth like a nut butter).
  5. Peel and cut the mango flesh away from the stone, roughly chop and add to a clean blender, blitz until smooth.
  6. Remove your hardened shells and add 1/2 teaspoon of the cashew cream to each, nudge it out towards the sides making a small depression in the centre. Add a spoonful of the mango into the centre then place in the freezer for 5 minutes.
  7. Remove and use the remaining chocolate to encircle the filling in half of the shells right up to the top, pop the other half out of their moulds and place on top gently pressing down so the liquid chocolate seals them shut. Pop them back into the freezer for 15 minutes.
  8. And they’re done! Gently remove from their moulds and enjoy! They are best kept chilled and will stay fresh in the fridge for a week or in the freezer for 3 months 😀