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!!!
Submitted by crystalbat on March 23, 2008 - 8:48am
makes a yolks worth ;)
i have recently beeN having a sort of beegan/vegan/vaguan identity crisis…hehe but only in terms of explaining my views to others.
anyhow, i completely love and give respect and gratitude to the magical bumbleybees and have recently discovered how amaaaazingly good and delicious fresh/frozen bee pollen tastes. it is soft and melty and reminds me in some ways of egg yolk. i was given some – lucky – and ate it whilst doin a juice feast, and today, bee-ing easter sunday i thought i’d make a sweet treat with the last bit. it was like something eaten at a faery banquet and felt like a childhood fantasy of how egg yolks should taste. erm…i do go on. anyhow you could make it into a fried or boiled egg type novelty treat for kids by using coconut meat or melon for the white.