Easter Speckled Eggs

1. 1

   Soak chickpeas for 2-3 hours, then rinse and cook for 40-60 minutes until beans are soft, remove water and blend to puree (with eg. immersion blender)

2. 2

   Stir in peanut butter and vanilla syrup, alternatively, mix all the ingredients at once and blend

3. 3

   Let cool it in the freezer for 10 min., then model/shape small eggs and put back in the freezer to chill for 10 min., melt the chocolate with coconut oil on a very low heat (or water bath) in a pan with a thick bottom, add turmeric color

4. 4

   Keep eggs in the freezer, stick one with a toothpick, lean the container with chocolate and dip the egg into melted chocolate, let chocolate drops run down and within this time it should solidify on a egg, then return the egg to the freezer to solidify further, meantime melt the chocolate if it is too stiff

5. 5

   When a half of eggs are yellow-colored, add Matcha powder to melted tumeric chocolate, counterstain with dark green spirulina and continue coloring eggs

6. 6

   Mix vanilla extract with cocoa and using a new clean painting brush stain gently irregular dots and spots on eggs, place in the fridge

7. 7

   Serve in coconut nests described in the next recipe

* Per serving · 4 servings · Values may vary.