Melt 75 % of the Lindt chocolate over a double boiler or in the microwave and then use a teaspoon to brush the chocolate on the inside of the molds and place them in the freezer to set
As many as you have chocolate and filling for, depends on the size of your molds
1 cup of cashew nuts
2 tsp of vanilla
Half a cup of berries
3 T of coconut oil
A splash of maple syrup to taste
100 grams dark Lindt chocolate
Soak cashew nuts in a bowl of water for a few hours and prep your silicon molds with chocolate.
Drain the water off the cashew nuts and place the nuts in the NutriBullet with the vanilla, maple syrup and berries.
Wizz until smooth adding a little extra water as required to make a beautifully smooth blend.
Taste and add a little extra maple syrup to your taste.
Take the prepared molds out of the freezer and add a teaspoon full of the creme mix to each mold, smooth the tops and pop back in the freezer to chill.
Use the remainder of the chocolate to cover the the tops of the molds or to join the eggs together.
You will need silicon Easter egg molds
Double boiler or microwave and micowave bowl
NutriBullet or similar blender