Ancient Activation Easter Eggs!

Easter Eggs with a twist... Try out this sweet little recipe for something different this Easter.

Serves 6

3 chocolate Easter eggs, broken in half

6 tbsp your favourite jam (we used raspberry) 

6 tbsp nut butter (we used peanut) 

Coconut mousse (recipe below)

Fresh fruit (we used raspberries and kiwi berries) 

Quinoa puffs (optional) 

Small chocolate Easter eggs (optional) 

Coconut mousse: 

1 cup young coconut meat

1/2 cup fresh coconut water

1 cup cashews, soaked & drained (10mins in warm water will do)

6 droppers @lifecykel cordyceps extract (optional) 

1 tsp vanilla

2 tbsp maple syrup 

2 tbsp melted cacao butter 

Blend everything except the cacao butter until smooth, then drizzle in whilst the machine is running. 

Set in fridge for approximately 30 mins 

To assemble: 

Add the mousse to the halved eggs, top with nut butter, jam and fresh fruit, then the small eggs and quinoa puffs, if using!

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