Total preparation time: 25 minutes for each flavor of chocolate and then one hour setting in the fridge

Makes: 100g of chocolate, or 10 eggs at 10g each

Ingredients:
White Chocolate base:
3/4 cup of cacao butter (96g)
2 tablespoons of raw honey, maple syrup or agave
3/4 cup almond meal
1/2 teaspoon pure vanilla extract
1/4 teaspoon himalayan salt

This is your chocolate base. Add the ingredients below to this chocolate base for other flavors. Use the same base for all of the following... So this recipe gives you 10 eggs, if you repeat the recipe and make all the flavors suggested below you will have 90 eggs. Or make the White Chocolate Base and then half the recipe so you will make 45 eggs with these 9 different flavors. 

(SEE PHOTO ABOVE)

For white chocolate with chocolate chips eggs:
Add 1 tablespoon of cacao nibs

For pink white chocolate eggs:
Add 1 tablespoon beet juice and swirl it in once the chocolate is in the mold. 

For chocolate eggs: 
Add 2 tablespoons of cacao powder

For orange chocolate eggs:
Add 1 teaspoon of Orange essential oil or to taste (food grade)

For mint chocolate:
Add 1/4 cup mint leaves or 2 drops of essential mint oil (food grade) or to taste

For dark chocolate eggs:
Add 1 tablespoon more of cacao powder

For chocolate coconut eggs: 
add 1 tablespoon coconut oil
add 1 tablespoon coconut flakes

For milker chocolate eggs:
Add 2 tablespoons of almond butter (or more to your taste) preferably ALMONDIE Almond Butter. Swirl the almond butter in once set in the mold, see photo above!

Action:
1. Melt the cacao butter either in the sun or on low heat in a double boiler. 
2. Once melted, add your choice of sweetner to the pot and stir well so it all blends together. 
3. Stir in the almond meal. The mixture should be smooth. Stir in the vanilla extract and salt. Taste it and add more sweetner if you like it sweeter, add more cacao butter if you need it more like liquid. Add in almond butter to make it smoother. 
4. Now you have your white chocolate egg base. Now you can add other flavors (see above) to make a variety of flavored eggs. 
4. Set in egg molds, and set in the freezer or fridge until hard (1 hour). 
5. Eat and enjoy!

Benefits:
+ RAW (use raw honey), VEGAN (use maple syrup)
+ GLUTEN FREE
+ DAIRY FREE
+ SOY FREE 
+ Refined sugar free
CACAO: 
+ High in ANTI OXIDANTS
+ Aids weight loss
+ High in magnesium
ESSENTIAL ORANGE OIL:
+ Anti inflammatory
+ Anti depressant
+ Anti spasmodic
+ Anti septic
+ Aphrodisiac

This recipe was created by Liana Werner-Gray at Easter in NYC 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Total making time: 40 minutes

Makes: 12 muffins

TIP: Don't worry about being exact with the spices, be generous with your spoonfuls!

Ingredients:
2 medium/large carrots (about 2 rounded cups not packed)
1 small courgette (zucchini)
250g ground almonds
80g sultanas & raisins (or any dried fruit mix)
Grated rind of 1 unwaxed orange
2 large organic eggs (extra large in the US)
2 tblsps extra virgin olive oil or warmed coconut oil
80ml acacia honey
1 tblsp organic cider vinegar 
1 tsp bicarbonate of soda
2 rounded tsps cinnamon
½ rounded tsp ground ginger
½ rounded tsp mace (or nutmeg)
¼ rounded tsp allspice
¼ tsp sea salt

Suggestion:
If you need to convert these measurements or use a Fahrenheit oven setting, google conversions. These are approximate though since it depends on the size of your cup. 

Action:
1. Place some paper cases into a muffin tray.
2. Set the oven to 170° C (fan/convection oven). Peel and grate the carrots, at this point they weigh about 250 grams. Squeeze the moisture out with some paper towel.
3. Slice a piece of the courgette into thin strips.

4. Measure out the ground almonds, grated orange rind, sultanas, raisins, bicarbonate of soda, salt and spices into one bowl and whisk together with a fork.
5. Measure out the honey, eggs, extra virgin olive oil and cider vinegar into another bowl and whisk together with a balloon whisk or fork.
6. Add the grated carrots to the dry ingredients and mix together.
7. Pour the wet ingredients into the dry ingredients and mix quickly because the vinegar starts to react with the bicarbonate of soda straight away and this helps the muffins to rise.

8. Fill the bun cases to just over half full and place two strips of courgette (zucchini) on top to form a cross.
9. Bake in the oven for twenty minutes then turn down the heat to 160° C for a further 10 to 15 minutes. They are cooked when a skewer inserted into the muffin comes out clean and the top springs back when lightly touched. Don't be tempted to open the door before 30 minutes. 
10. Leave on a cooling rack to cool.

These are nice warm as well as cold. HAPPY EASTER!!!

This recipe provided by and thanks to Gluten Free SCD and Veggie !!! March 2013

Benefits:
+ Gluten Free
+ Dairy Free
+ Soy Free
+ Refined Sugar Free
+ Grain free

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Total making time: 30 minutes

Makes: One 6" Pie

Ingredients:
Crust:
3/4 cup pitted dates
1/2 cup almonds, ground
1/2 cup brazil nuts, ground
1/4 cup cacao powder
1/4 cup cacao nibs
1 teaspoon pure vanilla extract

Action: 
1. In a food processor mix ingredients into a moist dough. It will press together easily and if not add 1 teaspoon of water if needed. Press this mixture into a 6" tart pan. Set aside in the fridge and make the filling.

Filling:
2 cups cashews
1 avocado (if you don't want to use avocado use another 1/2 cup cashews)
1 cup mint leaves
1 cup water
1/3 cup + 2 tablespoons agave
3 tablespoons cacao butter, melted or soft
2 tablespoons coconut oil, melted or soft
5 drops of essential mint oil 
1 teaspoon pure vanilla extract
1/4 teaspoon of Himalayan salt

Action: 
1. In a high speed blender like a VITAMIX, combine all the ingredients. Taste it and add more mint oil if you would like it mintier! 
2. Pour the filling on the crust and set in the freezer or fridge!

BENEFITS:
+ GLUTEN FREE, DAIRY FREE, SOY FREE, REFINED SUGAR FREE 
+ (Mint) Good for healthy digestion, cleanses the skin, natural anti septic 
+ (Cashews) Rich in Magnesium and Mineral Copper
+ (Cacao) High in Magnesium, Iron, Relaxes the muscles, excites the body, aids weight loss

SUGGESTION: 
+ Add 1 teaspoon of PHRESH GREENS to the filling! For a dose of ALKALIZING GREENS! 
+ Use Noah's Rock'n Raw Chocolate Bars as a base for this pie instead of making your own base!
+ Use Raw Honey for a RAW VERSION 
+ Use maple syrup or agave for a VEGAN VERSION

This recipe was created by Liana Werner-Gray NYC 2013. 

This site is part of © 2013 THE EARTH DIET ™  All Rights Reserved