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 preparation time: 25 minutes and then one hour setting in the fridge

Makes: One large chocolate bar (100g)

Ingredients:1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup of cacao butter (96 g)
2 tablespoons of raw honey, maple syrup or agave
2 tablespoons of cacao powder
3/4 cup almond meal
1/2 teaspoon pure vanilla extract
1/2 teaspoon himalayan salt

Action:
1. Melt the cacao butter either in the sun or on low heat in a double boiler. 
2. Once melted, add the cacao powder and your choice of sweetner to the pot and stir well so it all blends together. 
3. Stir in the almond meal and the lavender, save some extra lavender to sprinkle on top to garnish once set! The mixture should be smooth. 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. Set in a block of chocolate mold, or mini 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
LAVENDER:
+ Clears the skin - helps with acne
+ Increases Energy
+ Relives inflammation 
+ Cleanses Allergies 
+ Helps with depression and anxiety 
+ Relaxing and stimulating scent - excites the body
CACAO: 
+ High in ANTI OXIDANTS
+ Aids weight loss
+ High in magnesium

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

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