Fine nougat chocolate eggs that sweeten every Easter nest. Quickly made with just a few ingredients, filled with nut nougat cream and covered with fine dark chocolate. Oil-free, gluten-free and naturally sweetened. Perfect as a healthy Easter treat for the whole family.
FOR THE EGGS Put the almonds in a blender and grind to a fine flour. Add Medjool dates, cocoa powder and salt and blend again until well combined. Mix until a uniform, compact dough is formed. Place in a bowl and refrigerate for 20 minutes, this will make the dough easier to work with.
288 g Medjool dates, 200 g Almonds, 15 g Cocoa powder, a pinch of salt
With your hands, divide into 14 equal pieces and shape into balls. Take one ball each and flatten with your hands. Put a teaspoon of nut nougat cream in each and fold the dough over it. Carefully shape into an egg.
80 g Nut nougat cream
FOR THE CHOCOLATE COATING Gently melt the dark and white chocolate over a water bath. If necessary, stir in 1-2 tablespoons of cocoa butter to make the chocolate thinner and easier to coat.
80 g dark vegan chocolate, 80 g white vegan chocolate, optional 13-26g cocoa butter, 1-2 tablespoons, for liquefying the chocolate
Top with light and dark chocolate, depending on your mood. 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!