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
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
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 Melts and Coconut Cream
Eggs getting coated
After going fridge, before being served
