Add 1/3 cup of coconut butter into a large mixing bowl, as well as 1/3 cup almond butter. (see Natvia's how to make cashew butter & how to make coconut butter).
Add 1/4 of Natvia to the mixing bowl with both butters.
Add 1/2 tsp vanilla essence and mix until like dough.
Spoon 1/4 cup of this mixture into a separate bowl.
In the separate bowl, add 1/4 tsp turmeric whilst stirring gradually.
Add 1 tbsp of coconut oil to the mixture and stir until well mixed.
Chill both bowls of the mixtures in the fridge for at least 10 mins.
Once chilled, flatten 1 tbsp worth of the plain mixture into a ball and place 1/2 tsp of the yellow turmeric mixture in the centre of the ball and fold the plain mixture around so that the yellow mix is enveloped by the plain mixture.
Roll into an even ball shape and cover with plastic wrap. Repeat for the rest of both mixtures.
Place the finished plastic wrapped balls in the freezer for at least 30 mins.
Whilst the eggs are in the freezer, melt 1 cup sugar free dark chocolate and set aside.
Using a skewer, cover the firm eggs in melted dark chocolate, place back in the freezer to set.
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