Easter Speckled Eggs

• 1/2 cup chickpeas dried
• 9/16 cup peanut butter smooth
• 2 tablespoons maple syrup
• 2 tablespoons vanilla extract
• 7/8 cup white chocolate
• 1 tablespoon coconut oil
• 1/2 teaspoon turmeric
• 1/8 ounce matcha green powder
• 1/4 teaspoon spirulina powder
• 1 teaspoon cacao powder Dutch

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. Stir in peanut butter and vanilla syrup, alternatively, mix all the ingredients at once and blend
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. 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. 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. 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. Serve in coconut nests described in the next recipe

chickpeas dried, peanut butter, maple syrup, vanilla, white chocolate, coconut oil, turmeric, green powder, spirulina powder, cacao powder dutch

Taken from www.yummly.com/recipe/Easter-Speckled-Eggs-1564192 (may not work)