Raspberry Ripe Easter Eggs

I wanted to take some better photos of these eggs but they barely lasted long enough for me to snap this pic before they were gobbled up and Easter is next weekend so this has to do. My husband named them raspberry ripe because he thinks they taste like a raspberry version of a cherry ripe.

You can make your own chocolate for these using the method here or melt some of your favourite if you prefer. I like my chocolate really dark and strong so adapt to suit your tastes.

Using the recipe here gives you a super small amount of sugar. I used 1 1/2 teaspoons across 10 eggs and the filling has no sweetener at all.

Chocolate Ingredients:

65 grams cacao butter

5 tablespoons raw cacao

1/2 teaspoon vanilla powder

pinch of salt

1 – 2 teaspoons maple syrup (to suit your tastes. You might like to add more or use honey or rice malt syrup if you prefer).

Method:

Melt cacao butter in a small pot over low heat.

Stir in cacao, vanilla and salt.

Gradually add maple syrup until it suits your taste. I used 1 1/2 teaspoons in these. Be careful not to burn yourself during the tasting!

Pour the chocolate into the moulds and move the mould around so that it is all coated with chocolate. You might need to pop it into the fridge for a few minutes to firm it up before coating the mould again so that you get a good coverage. As you can see from the photo, if you have more time then you can coat them even better than I did by adding a second coat after the first one is set.

Pop into the fridge to set while you make the filling.

 

Raspberry Filling Ingredients:

1/2 cup raspberries (frozen are fine)

2 tablespoons coconut butter

10 grams cocoa butter

splash of vanilla

Method:

Place the raspberries in a saucepan over low-medium heat until they break down and become quite liquid (it will still be thick).

Stir through coconut butter until smooth.

Add cocoa butter and stir until melted.

Splash in the vanilla and mix to combine.

Test the taste and add in some sweetener or more vanilla if you need to.

Spoon a small amount into each mould and top with more of the melted chocolate.

Set in fridge.

Once set (I left mine overnight but you don’t need that long) remove from the moulds and enjoy!

Store these in the fridge but because they are made with cacao butter instead of coconut oil they will remain more stable out of the fridge for a while.

 

These also work as a two layered chocolate – make the raspberry flavour first and spread it over the bottom of a loaf tin lined with baking paper. Pop in the fridge or freezer to set while you make the chocolate layer. Pour the chocolate over the raspberry layer and set in the fridge.

Remove from the loaf tin, peel off the baking paper and cut into small squares. You can also do the same thing in individual mini muffin cups.

I am sure there are plenty of other variations so let me know what you try and share your photos on my facebook page or tag me on Instagram @thenourishedpsychologist

 

I am more than happy for you to share my recipes but please do so as a link back to this post rather than copying and pasting the whole recipe somewhere else.

 

Happy Easter!

 

3 thoughts on “Raspberry Ripe Easter Eggs

  1. Hello! This looks delicious. I don’t have coconut or cocoa butter – any suggestions for substitutes? Thank you, Mary

    • You need the cacao butter for the chocolate. You can use coconut oil but the taste is different and they melt as soon as you take them out of the fridge. You could substitute nut butter for the coconut butter but you will be changing the flavour. Could still be nice but possibly better if you get the cacao and coconut butter. You will find them at most health food stores or through some of the stores here: http://www.thenourishedpsychologist.com/shop

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