Raw Easter Egg Dipped in Chocolate

Raw Easter Egg Dipped in Chocolate


Chris from Tales of a Kitchen is sharing this gorgeous recipe with you. Hopefully, it’s not too late for you to whip up this Easter egg and enjoy it with your family.


Serves: 4-6

For The Egg:
  • – Handful of each: almonds, hazelnuts, walnuts
  • – 100 g dates (the Medjool variety is beautiful in this recipe, but regular dried dates will work too – soak them in water for 30 minutes, drain and pat dry)
  • – A big handful of mixed frozen organic berries
  • – 3 big tablespoons of coconut butter
  • – 1 tablespoon cacao nibs
For the chocolate:
  • – 50 g cacao butter.
  • – 1 tablespoon raw local honey (or maple syrup for a vegan version) (if you prefer your chocolate on the sweeter side, use 2 tablespoons; similarly, you can skip the sweetener altogether and go for pure dark chocolate, the egg should be sweet enough to balance the bitterness of the chocolate).
  • – 50 g cacao powder.


  • – Add almonds, hazelnuts, and walnuts to a food processor and blitz until they are finely ground.
  • – Add dates, one at a time, and process until you get a sticky mix.
  • – Scoop the mix into a bowl and mix in the coconut butter and berries by hand; do not over mix to keep the berries as a whole as possible (this will make them pop with flavor when eating).
  • – Press the mix into an egg mould and place it in the fridge to set (or freezer).
Making the chocolate:
  • – Melt the cacao butter using the bain Marie method (a small bowl atop a pot of slowly simmering water, make sure the water doesn’t touch the bottom of the bowl).
  • – Mix in the sweetener and taste, see if you want to use 1 or 2 tablespoons.
  • – Add the cacao powder and mix well until you get a smooth, shiny, luxuriously rich and thick chocolate.
  • – When the egg is firm enough, take it out of the mould and place it on a plate. Pour chocolate on top to cover it fully or partially and sprinkle some cacao nibs.

This keeps well in the fridge for 2-3 days.

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