You know me, I’m chocolate obsessed… So when Easter rolls around, I am pretty much at my happiest self! Spring is my golden season. I get overwhelmingly excited about the presence of longer, warmer days & the start of new life, new ingredients & new beginnings. And my beginnings are always with chocolate at the core.
Last year, I created some heavenly Chocolate Egg recipes for my lovely friends at Missfits filled with vanilla cashew cream & raspberry which you can nab the recipe for here.
This year’s version is perhaps a little simpler, but the addition of the cashew cream would also work extremely well.
I hope you like this recipe, it’s definitely a keeper for each year!