Healthy Easter Eggs Recipe!
These delicious choccy ‘eggs’ combine the best of two Easter treats; chocolatey goodness and spicy hot cross bun flavours. The best bit? They’re so quick to make, you’ll be done before you can say “yum!”. Thanks to one of our BUF Chef gurus, Bree for this relish recipe! You can find more from Bree on Instagram at her page @bree_bakaric.
Healthy Chocolate Eggs & Raw Hot Cross Buns Recipe
Ingredients:
- 20 medjool dates (or see fructose free option below)
- 1/2 up desiccated coconut
- 300g packet macadamias, chopped (or switch for your nut/s of choice)
- 1/2 tsp cinnamon
- 1.5 tsp mixed spice
- Handful goji berries/slivered almonds for decorating
- 1 bar raw chocolate or 70-85% dark chocolate or raw cacao to suit our taste
**For fructose free eggs: replace the dates with 1 tablespoon of nut butter and 1 tablespoon coconut cream, plus liquid stevia to taste (we like about 5-10 drops for the entire batch) Method:
- In a high speed blender, add pitted dates (or switch for fructose free ingredients), spices and coconut until combined. Then add in macadamias until consistency desired (should be a consistency that can be rolled into balls without being too 'gooey'. Add more nuts if the mixture is too wet.
- Roll mixture into 'egg shapes' and place in empty egg carton. Place in freezer for approx. 1.5 hours until hardened.
- Melt raw choc/dark chocolate and dip eggs into mix, carefully topping with a goji berry or slivered almond cross, or rolling in coconut pieces - however you like to decorate!
- Transfer to freezer for 1 hour until set.
- Remove from freezer and leave out for 10 mins before tucking in.
- Can also be stored in fridge if preferred - just leave a little longer
Have a great long weekend and keep your eye out for next week’s blog, where we’ll be helping you detox from an indulgent Easter with some serious clean eating and fitness hacks ;)