With a moreish nutty “cookie-dough” style centre, these chocolate eggs are insanely yummy.

Home-made Easter eggs are so much fun to make and can be so much healthier than the bought eggs. A perfect activity for your kids during the Easter holidays. Make well in advance of Easter and keep in the freezer.

Perfect if you need to make a delicious dairy-free, soya-free, refined sugar free or plant-based Easter treat. These also make lovely little freezer-raiders for any time of year – particularly for older kids and teens who are revising for exams.

Nutty “Cookie Dough” Easter Eggs

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Prep Time 15

Total Time 2 55

Course Puddings, Snacks & Treats

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Ingredients

Centre

100 g Cashew Nuts (soaked for at least 2 hours, and drained)
85 g Raisins
35 g Desiccated Coconut
1.5 tsp Vanilla Extract
1 pinch Salt (I love pink himalayan salt)

Coating

50 g Chocolate (of choice)
0,5 tbsp Coconut Oil (ideally odourless, like Biona)

Instructions

Blitz together the cashew nuts, raisins, desiccated coconut, vanilla extract and salt in a food processor for a minute until it starts to form a ball.
Roll into balls or egg-shapes and freeze on lined tray for at least 20 minutes to harden.
Melt the chocolate and coconut oil together in a mini saucepan.
Roll the nutty cookie-dough balls with 2 forks into the chocolate so they are evenly coated. Place back on the lined tray in the freezer for another 15-20 minutes to set and then transfer to a plastic bag or storage container.
Take out of the freezer a few minutes before serving, and serve in pretty papier-mâché or cardboard easter egg shells.

Notes

To speed up this recipe use cashew nut butter, almond butter or peanut butter.
Nut free: switch the cashews to oats or sunflower seeds

Tried this recipe?Let us know how it was!