Put your cashews, agave, protein, lucuma and sea salt into a food processor and process until smooth - the mixture should stick together (if your processor isn't strong, it may be easier to process them in batches in a grinder).
Remove 4/5 of the batch and add the turmeric powder to the remainder to get that lovely yellow egg colour!
Roll into little balls (the size of a large pea) and set aside. Use a tablespoon of your plain cashew picture and wrap it around your yellow ball until you've got a nice, round, walnut sized ball.
Repeat until all your mixture is gone and pop them on a tray in the freezer.
Now you can make your chocolate coating. Melt the cacao butter in a bowl over warm water and sift in the cacao powder before stirring in the agave.
Set up a tray with greaseproof paper, and take your crème eggs out of the freezer and dip them into the chocolate mixture one by one before putting them on the baking paper to set.
Store them in the fridge and try not to eat them all in one go!
