For The Cream Filling For The Chocolate Eggs

For The Filling

1. Add cashews and hot water to a high speed blender. Blend for 30 seconds or until mixture is smooth and creamy. Set aside.
2. In a saucepan on a very low heat, gently melt coconut butter until softened.
3. Remove from heat and mix cashew cream into coconut butter, plus sugar and vanilla.
4. Separate 2 tbsp (adjust depending on serving size) of cream filling into a small bowl and mix with turmeric to create 'yolk'. Refrigerate both fillings for 20 minutes to set.

For The Chocolate Eggs

1. Using kitchen towel, grease silicon moulds lightly with unflavoured oil.
2. Break chocolate into small pieces and melt in microwave
3. Using a pastry brush, coat inside of each mould with chocolate. With a flat knife, scrape across edge of each immediately after coating to give a flat finish.
4. Place moulds in freezer for 10 minutes to set chocolate, meanwhile return remaining bowl of chocolate to double boiler.
5. Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in freezer for 5 minutes between applying each layer.

For Egg Assembly

1. Gently remove chocolate eggs from moulds. Fill each egg half with regular creme filling (about 1 heaped tsp), then add a small dollop of turmeric cream on top. Do not overfill. Flatten with a spoon.
2. Dip knife in boiling water, then run along edge of two of egg halves to melt chocolate. Quickly sandwich together. Repeat with all halves.
3. Refrigerate assembled eggs for 10 minutes to set, then enjoy.