This recipe was the result of chocolate cashew butter cups gone rawng. I began by making chocolate from melted coconut oil and cocoa powder and sweetened with stevia but went WAY over board and it was WAY too sweet. So I began adding anything I could think of to make it less sweet which is why I don’t have amounts. I just dumped everything in there until it tasted good. And it turned out delicious.
Submitted by SimplyRaw on March 24, 2008 - 12:00pm
I got this recipe from “The Raw Chef Blog” by Russell James.
I found it when I was searching for a Raw Chocolate Easter Egg
recipe. We made 6 butterfly chocolate pops, 1 Easter Bunny pop,
12 solid, large eggs, and filled 3 minature mould sheets.
It made our Easter! Thank you Russell James!!!