Easter Speckled Eggs

Directions

1. 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. 2
   Stir in peanut butter and vanilla syrup, alternatively, mix all the ingredients at once and blend
3. 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. 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. 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. 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. 7
   Serve in coconut nests described in the next recipe