Fine chocolate eggs that sweeten every Easter nest. Quickly made with only 5 ingredients, filled with a dough of peanut butter, Medjool date, almond flour and covered with fine dark chocolate. Oil-free, gluten-free and naturally sweetened. Perfect as a healthy Easter surprise for the whole family.
Prep Time 30 minutesminutes
Cooling time 20 minutesminutes
Total Time 50 minutesminutes
Servings 12Piece
Calories 161kcal
Ingredients
FOR THE FILLING:
200gMedjool datesif the dates are quite dry, soak them in hot water for 15 minutes, drain them and then use them
160mlWater
120gPeanut butteror any other nut butter of your choice
120gAlmond flourmore as needed, alternatively use coconut flour
FOR THE FILLING Place Medjool dates and water in a high-powered blender and blend on high speed to a fine cream. Add peanut butter and blend again until well combined. Add almond flour and mix again on low speed until a fine dough is formed. Optionally add a pinch of salt and/or bourbon vanilla.
200 g Medjool dates, 160 ml Water, 120 g Peanut butter, 120 g Almond flour, optionally a pinch of salt, optional ¼ tsp bourbon vanilla
If the dough is too mushy, add a touch more flour. If too firm, add a tad more water. Dose carefully. The dough should be firm enough that it can be portioned without problems. Transfer dough to a bowl.
Separate into equal portions with an ice cream scoop or spoon. TIP: Dip ice cream scoop or spoon repeatedly in water, then portioning is easier.
Cut portions in half again by hand and shape into eggs.
Once all eggs are formed, place in freezer and allow to set for 20 minutes.
FOR THE CHOCOLATE COATING Gently melt the chocolate over a water bath. If necessary, stir in 1-2 tablespoons of cocoa butter to make the chocolate thinner and easier to coat.
150 g dark vegan chocolate, optional 13-26g cocoa butter, 1-2 tablespoons, for liquefying the chocolate
Once the chocolate has melted, remove eggs from the freezer and coat one at a time. Let set on a draining rack or baking paper, Enjoy!
Store remaining chocolate eggs in an airtight container in the refrigerator for up to one week. Best when chilled!