Extraordinary Easter egg

This decadent eggstravaganza is too good to be restricted to Easter only.

Feeds: makes 1 egg

Cooking time: 3 hrs

Ingredients

For the egg:

• 40g Raw cacao powder
• 50g Coconut oil
• 20g Unhulled tahini
• Pinch sea salt
• Pinch stevia
• 6 drops vanilla essence

For topping 1:

Ingredients

• 20g Desiccated coconut
• 20g Unhulled tahini
• Pinch sea salt
• Pinch stevia

For topping 2:

Ingredients

• 20g Unhulled tahini
• Pinch sea salt
• Pinch stevia
• 4 drops vanilla essence

Method

To make the egg shape mould, cut and sculpt sheets of aluminium foil to form a flat egg shape turning up the edges to form an outer, supportive ledge. The smooth chocolate mixture will sit in this.

• Combine the ingredients for the egg in a clean bowl and mix well until a smooth paste forms.
• Spoon the blended mixture in to the foil mould you have made and use a spatula to flatten and spread the mixture evenly, forming a generous, even layer.
• Place in the freezer for 1+ hour.
• 10 minutes before you are ready to remove the egg from freezer place the ingredients for the topping 1 and then topping 2 in to a blender and blend until a thick paste forms for each.
• Place each of the toppings in to 2 separate bowls.
• Remove the egg from the freezer and use a wooden skewer to create desired decoration on the egg with the topping paste. You will need to work quickly with this.
• Once you are happy with the decoration place the egg back in the freezer for a further 2+ hours.

Top tip: Depending on your preferences, experiment with different flavoured nut butters for the topping!