Raw Chocolate Maca and Ginger Truffle Mini Easter Eggs
- Make the truffle first: grind the coconut sugar and mix all the dry ingredients together. Add the water last, making sure the mix is neither too dry nor too wet; it should hold together without crumbling. Form into egg shapes and set aside. Mine turned out rather like dinosaur eggs, but that could be a plus if you're making them for kids. (And anyway, Spring has always been Spring, even in the Mesozoic; we don't want to be speciesist about extinct reptile chicks, less cute and fluffy than chickens as they were, now do we?)
- For the raw chocolate coating, mix the agave and cacao into a paste, then melt the oils together and stir in.
- While the chocolate is still runny, carefully coat the eggs and scatter them with cacao nibs. Lay them on baking parchment and refrigerate until set. They are now ready to eat. Keep them in the fridge though, as they get sticky if left out for any length of time.