Raw Vegan Tie Dye Cream Eggs
Easter is fast approaching, and I am in an Easter candy sort of mood. Everything with chocolate so far, because that was always my favorite. I was never a jelly bean or marshmallow Peeps sort of girl. I thought it would be fun to make some candy eggs with color in the middle, so I went for it and made Raw Vegan Tie Dye Cream Eggs. I have made raw Cadbury Eggs in the past, and they turned out awesome, so these were sort of like those.
The filling kind of tasted like raw cheesecake, delicious, sweet and creamy as it melted in my mouth. I used natural food coloring for these since I never use the fake stuff. I tossed that out years ago along with all of my refined sugars and flours. I actually used turmeric, spinach powder and beets for these. But don't worry, you could not taste any of it, it just gave the filling a lovely color.
It was kind of fun shaping the filling like play dough. I felt like a child at play. Not that I don't always feel that way when making colorful desserts or decorating cakes. Part of why I make these things of course, it makes me happy! Anyways, I dipped the eggs in some raw dark chocolate and they turned out just as I had imagined!
You do not have to go without Easter candy if you don't like the ingredients in store bought, you can make your own instead and enjoy them not having to worry about what went into them! Plus, I think when you make things yourself, they mean more because of the time and love you put into them.
Raw Vegan Tie Dye Cream Eggs
1 cup raw coconut butter (not oil) warmed to liquid
1/2 cup raw cashew butter
1/3 cup raw coconut nectar, or maple syrup
2 tsp pure vanilla extract
2/3 cup filtered water
a pinch sea salt
1/2 tsp turmeric powder
1/2 tsp spinach powder
1/2 tsp beet powder
1 1/2 cups raw dark chocolate chunks, or chopped raw dark chocolate
Note: all ingredients in this recipe must be at room temperature or warmer or when you mix them together they will clump up.
Whisk together all ingredients until well combined, then divide into 3 bowls, and whisk turmeric into the first, the spinach powder into the second, and the beet powder into the third. Pipe into mounded tsp, layering the 3 colors together (so about 3 tsp total each) onto a foil lined tray. Place in the freezer for about 2-3 minutes to allow to firm up enough to shape with your hands. Gently shape into eggs, kind of molding as you go like you would with play dough (if ever it gets too sticky, put back in the freezer for a few minutes). Place them back on the tray, and put back in the freezer for about 20 minutes.
Melt the dark chocolate, either in a bowl in the dehydrator, set at 115F, or in the top of a double boiler (being careful not to heat above 115F degrees). Once the eggs have chilled, dip them one by one into the chocolate (I like to set them on top of a fork), letting the excess drain off, and place them back onto the foil lined tray. Once they have all been dipped, place them back into the freezer, and chill until chocolate has hardened. Store eggs in the refrigerator for up to a month in a container.