Vegan Creme Eggs: Easy Easter Chocolate Delight

Add cashews and 1/2 cup hot water to a high-speed blender (the hot water helps to blend the cashews).

Blend for 30 seconds or until the mixture is smooth and creamy. Set aside.

In a double boiler or a saucepan on very low heat, gently melt the coconut manna/butter until liquid.

Remove the pan from heat and mix the blended cashew cream into the coconut butter, along with sugar and vanilla.

Refrigerate the filling for 30 minutes to allow the cream to set and thicken slightly.

Lightly grease silicon moulds with unflavored oil using kitchen towel to make egg removal easier.

Break the chocolate into small pieces and melt in a double boiler or a saucepan on very low heat, stirring frequently. Remove from heat.

Use a pastry brush to coat the inside of each mould evenly with melted chocolate.

Immediately after coating each mould, use a flat knife to scrape across the edge to give a flat finish (this aids in joining egg halves later).

Refrigerate moulds for 10 minutes to set the chocolate.

Repeat the process, building up 3-4 layers of chocolate on each mould. Leave the eggs to set in the fridge for 10 minutes between applying each layer. Build a slightly thicker layer of chocolate around the edge of each mould to reduce the likelihood of cracking when sticking the halves together.