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Easter is a particularly tempting time of year if you have a sweet tooth. Who wants to say no to all those luciously wrapped Easter eggs? Not me!

But you can have your chocolate egg and eat it too with this terrific recipe for a vegan, gluten-free, paleo ‘peanut butter’ and caramel egg from Veggienook. It ticks all the boxes for a satisfying, totally guilt-free, sweet Easter treat.

choc eggs

Ingredients
Filling

6 medjool dates, pitted
3 tbsp almond butter
3 tbsp coconut flour
1 tbsp maple syrup
1 tsp vanilla
1/8-1/4 tsp salt
1/4 cup + 2 tbsp almond pulp (dry) or almond meal

Chocolate Coating

1/4 cup coconut oil
1/2 cup cacao powder
2 tbsp coconut syrup/maple syrup

Preparation
Add all filling ingredients to the bowl of a food processor and process until smooth. Then add the almond meal and process again until a smooth consistency is reached. Put the filling in the fridge to firm up a little while you make the chocolate.

In a small bowl over low heat, melt the coconut oil. Whisk in the the cacao once melted and add in the coconut syrup. Remove from the heat.

Take the filling out of the fridge and shape into egg-shaped balls. Using 2 forks, dip each “egg” into the chocolate, ensuring all sides are coated. Place onto a parchment paper-lined sheet and continue until all eggs are coated.

Put the eggs in the fridge for about 40 minutes to get firm. Store in the fridge until ready to eat!


Share your favourite Easter recipe in the comments!

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