Raw Superfood Cream-filled Chocolate Eggs

By Chef:  Christian Bates
Posted: November 7, 2011


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It is a superfood-rich, tonic-herb-injected, “non-glycemic” Chocolate Egg will knock your toesocks off!


Cream Center

  • 1/2 cup birch xylitol
  • 1/4 cup tonic herb tea (or spring water)
  • 1 tablespoon + 1 teaspoon non-gmo soy lecithin powder
  • 1 tablespoon raw cacao butter
  • 1 tablespoon very creamy almond butter
  • 3 pinches kudzu flakes/powder
  • 2 pinches sea salt
  • 2 pinches vanilla bean powder
  • 1 pinch stevia extract powder
  • *(refer to the first of methods/steps)
  • 1/2 cup chopped raw cacao paste
  • 2 tablespoons chopped raw cacao butter
  • 1 teaspoon very creamy almond butter
  • 1/2 teaspoon birch xylitol
  • 1 – 2 pinches stevia extract powder
  • 1 – 2 pinches vanilla bean powder
  • 1 pinch sea salt
  • *(refer to the first of methods/steps)


First make the Cream Center and follow ingredients until reference of methods/steps.

Whisk the ingredients together in a pan on simmer (turn the stove top on and off to keep “raw” temperature levels) to melt the ingredients together. Do not overheat. Then pour (and scrape with a silicone spatula) into a blender and blend for 30 seconds to finish homogenizing. Pour into ice cube trays (silicone trays are best) and freeze for 4 – 12 hours until somewhat firm (won’t actually freeze). Meanwhile, make the chocolate coating:Then place in a small bowl and warm in an oven (or dehydrator) set to 125*F until cacao paste and cacao butter are melted. Spatula into a very well dried blender and blend until creamy. Spatula back into bowl and reheat chocolate in oven (or dehydrator), using a thermometer inserted into the chocolate until it reaches no more than 115*F – 120*F. Keep warm until cream center recipe becomes a cold sticky gel. Pour the chocolate into half-egg molds or ice cube trays, filling each mold about 2/3 to the rim. Then scoop the cream centers out with a spoon, ball up with your fingers and push into the chocolate molds until covered. Let sit in the refrigerator until solidified. Pop out when ready and enjoy a post-Easter treat. Because of the cream center’s water content, keep refrigerated.