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Matcha Cream Eggs

Matcha Cream Eggs

Adam Ross
Serves 6
Prep time: 10min
Cooking time: 10min
This is a fun Easter recipe which is vegan-friendly, gluten free, soya free and dairy free. It's easy to make and delicious! For this recipe, you will need a silicon Easter Egg mould with 6 cells.

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Method
  • 1.

    Make sure the Easter Egg moulds are clean and ready to use.

  • 2.

    Add the coconut oil and chocolate into a medium microwavable bowl. Heat up in the microwave for a minute, then stir every 15 seconds, make sure the chocolate is smooth and all melted. Or alternatively heat in a bowl over a saucepan of boiling water until the mixture has melted.

  • 3.

    Place half a tablespoon of the melted chocolate in the Easter Egg moulds, leaving enough space for the filling. Once all the moulds have chocolate in, place the freezer for five minutes.

  • 4.

    While the chocolate is in the freezer start making the matcha mix, place the coconut butter in a small bowl and microwave for 10-15 seconds. Or heat in a bowl over a saucepan until softened (make sure coconut butter doesn't fully melt as the matcha mix needs to be fairly solid and not liquidised). Then stir in the matcha powder and maple syrup until matcha powder is fully mixed.

  • 5.

    Remove the chocolate from the freezer and take half a teaspoon of the matcha mix and place it in the middle of the chocolates, use the spoon to gently flatten it. Then pour more melted chocolate over the top and place back in the freezer for five minutes.

  • 6.

    Once done, they can be placed in the fridge.

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