Seeing deconstructed on a menu usually makes me want to vomit in my handbag. You deconstruct art or post modernism, not dinner. But in this case I really can’t think of an alternative. So here it is a three-minute dairy-free Easter extravaganza—a deconstructed crème egg. And because it’s ‘deconstructed’ it must of course have a ‘schmear’ of some kind (the coconut yoghurt) and the odd edible flower thrown in for the obligatory prettiness factor.
Deconstructed Cadbury Creme Egg
45g raw cacao chocolate (I used pana chocolate, 60% raw cacao) roughly broken into chunks
3 tbsp cocoa nibs
1 cup coconut yoghurt
2 tbsp agave nectar
Tiny pinch salt
A few edible flowers to decorate
Scoop the coconut yoghurt onto a plate. Combine the salt (if using) and agave nectar in a bowl until the salt has dissolved. Drizzle over the yoghurt. Combine the chocolate chunks and cocoa nibs in a small bowl. Sprinkle the chocolate mix next to the yoghurt and decorate with a few edible flowers (if using). Serve.
Image credit: Katrina Meynick