SUPER SPECKLED EGGS

STEP 1:

In a large mixing bowl, mix together the nut butter, maple, coconut and almond flour, almond essence and adaptogens. Then add the cacao nibs and salt. Roll into balls and press the tips to make egg shapes. Place on parchment paper on a tray / plate and put in the freezer for 30min. 

STEP 2:

Melt the white chocolate in a bowl over boiling water. Add the coconut oil / raw cacao and stir until glossy and runny. Separate into 3 mugs / glasses and add matcha to one, beetroot powder to another and turmeric to the third glass. 

STEP 3:

Work quickly when dipping the frozen eggs. Pierce each egg at the bottom with a toothpick. Then using a teaspoon, dip the egg and coat with different colours. Turn continuously to make sure the coating is smooth and the excess choc drips off. 

STEP 4:

Place back onto the parchment and allow to set before adding the speckles. 
Use a pastry brush to splatter the chocolate speckles and let the eggs et in the fridge for 30min-1 hour before serving.

• ½ C macadamia nut butter (any runny nut butter will work)    
• ¼ C maple syrup    
  
• ½ C desiccated coconut
• 1 C almond flour    
• 1 Tbsp Master Adaptogens (optional)
• ½ tsp almond essence (optional)    
• ¼ C Cacao Nibs
• Pinch of salt