Easter Eggs Recipe coated three

 

Originally, I thought it might be nice to have a healthy recipe for Easter Eggs, but then how are Easter Eggs what they are without the chocolate? Hence, the addition of some coconut cream chocolate ganache to make them a little more festive! The basic recipe for the eggs are similar to my Raw Cocoa, Date and Coconut Balls, and the ganache is the same as the one used in my Chocolate Beetroot Cake with Coconut .

Mini and bite sized, these indulgent little sweet treats are great as an alternative gift for friends and family at Easter instead of the regular full chocolate variety. Enjoy and Happy Easter in advance!

JC x

 

Easter Eggs

Makes 14 – 16 mini eggs

 

MIXTURE

1 heaped tbs cocoa

1 heaped tbs Buckinis

1/4 cup desiccated coconut

1 tsp Maca Powder

1 tbs Psyllium Husks

1/3 cup LSA mix

1 capful coconut oil

2-3 tbs maple syrup

1 tsp vanilla extract

2 tbs nut butter

 

TOPPING

3.5 heaped tbs Buckinis

3.5 heaped tbs desiccated coconut

1/4 cup coconut cream

1/4 cup cooking chocolate, chopped finely (I used Cadbury Real Milk Chocolate Melts)

 

MIXTURE

Add all of the ‘mixture’ ingredients together and stir until thoroughly mixed

 

Once ingredients start to clump together start rolling out just under a tablespoon of mixture to start making the eggs

 

To create an egg shape, squeeze the mixture into your palm until the base of the thumb and middle finger almost touch. Keep doing this repeatedly and moving the ‘egg’ round and round until it starts looking like a Hershey’s Kiss. Once it is a solid triangle start rounding the mixture in your palm until you achieve an egg shape – sounds odd but you will see what I mean. Place them on a chopping board or plate as you make them

 

Once all the eggs have been made or ‘laid’ so to speak, pop them in the fridge for about 20-30 minutes

 


Easter Eggs Recipe ingredients birds eye whiteThe ingredients


Easter Eggs Ingredients white backgroundPre-mix palette

 

TOPPING

In the meantime start setting up your topping station! Mix the coconut and Buckini’s together

 

In a dry bowl add the coconut cream and Chocolate Melts, heat in the microwave for one minute and stir through until well combined. Do this about 10 minutes after you take the eggs out of the fridge

 

About  10 – 15 minutes after you take the eggs out of the fridge, alternate dipping either their tops or bottoms in the following order: coconut cream and chocolate ganache, coconut and Buckinis

 

Pop the eggs back on the plate or chopping board and once all have been coated put them back in the fridge

 

Remove from fridge 15 minutes before serving. They will keep for up to three days.

 

 

Chocolate Beetroot Cake Chocolate and Coconut CreamChocolate Melts and Coconut Cream

 

Chocolate Beetroot Cake Chocolate and Coconut Cream GanacheInstant Ganache

 

Easter Eggs and toppingDipping time

 

Easter Eggs plus topping close upEggs getting coated

 

Easter Eggs Recipe coated two
Before going in the fridge

 

Easter Eggs Recipe coated threeAfter going fridge, before being served