Directions

• Blend all filling ingredients together until you get a super smooth creamy consistency, scraping down the edges as needed. Scoop out 5 tablespoons of the filling and mix it with the turmeric to create the yolk of your egg. Place this yolk mix in the freezer to set.
• Gently melt your cacao butter in a pan on low, then turn off the element and add the brown rice syrup, vanilla extract, salt, and whisk in the cacao powder.
• Leave the chocolate mixture to cool at room temperature for a few hours if you can. Otherwise, place in the fridge and stir every few minutes – we want the chocolate completely cool so it's nice and thick and rides up the sides of your moulds with ease.
• Once the chocolate is cool, put 1 Tbsp in each mould. Twist the mould around so the chocolate evenly covers the sides, using your fingers to push it up as needed, then place in the freezer to set.
• Next, put 1 Tbsp of the white filling in the centre of each shell. Scoop out ½ tsp of the yolk mixture with a round measuring spoon if you have one, then roll into a ball between your palms (it should be nice and hard from being in the freezer so easy to roll). Press the hard yolk into the centre of the filling (which will be soft) and cover with a small dollop of white filling on top.
• Pour 2 tsp of chocolate to cover the top of the egg and place back into the freezer for another 20 minutes to set.
• These yummy creme eggs can be stored in the fridge for up to 2 weeks, or the freezer for 2 months (if they don't get eaten first).