Wednesday, 1 April 2015

Chocolate Easter Eggs

These chocolate eggs are healthier than traditional Easter sweets but they still taste amazing! They are also totally plant-based and are topped with completely naturally coloured coconut sprinkles. Perfect for kids and adults too!
 
The eggs are based upon dates, seeds, oats and cacao or cocoa, which actually make them quite nutritious. I blended the dough a little bit longer than I would if I were to make raw brownies or chocolate energy balls. This makes the eggs extra creamy and delicious. Please observe that the eggs will harden in the fridge thanks to the coconut oil in the dough.
 
I wish you a happy happy Easter!
 

 

Chocoalte Easter Eggs

 
1 cup fresh and soft dates, pitted
1/2 cup raw pumpkin seeds
2 tbsp pumpkin seed butter or almond butter
1/4-1/3 cup cocoa or raw cacao
1/4 tsp real vanilla powder
1/4 cup rolled oats
2 tbsp melted coconut oil
Pinch of salt
 
Shredded coconut for rolling.
Green coconut sprinkles: Mix coconut with a small amount of wheatgrass powder, spirulina or other green powder.
Yellow coconut sprinkles: Mix coconut with a little turmeric powder.
Pink coconut sprinkles: Mix coconut with a small amount of beet juice (finely grate a small piece of a raw beetroot and squeeze out the juice with your hand).
 
1. Blend all the ingredients for the chocolate eggs in a food processor. Blend for a couple of minutes until the dough is fairly smooth. Shape into small eggs.
2. Roll the eggs in coconut sprinkles. Keep in the fridge.

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