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.
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)
Units
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.
Recipe 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
