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Happy Easter Recipe

Happy Easter Recipe

Mini Vegan Easter Eggs With A Maple Almond Filling

Makes 9-10 mini easter eggs Ingredients
  • 2 tbsps of sunflower seeds
  • 1 tbsp chia seeds
  • 120g of crunchy almond butter (ideally oily, if too thick add 1 tbsp melted coconut oil)
  • 1 tbsp of maple syrup
  • 2 tbsp of ground almonds/almond flour
  • 1 big pinch of sea salt
  • 80g 70% plus dark chocolate
  1. In a bowl mix together the nut butter and seeds until well combined. Then add in the maple syrup, almond flour and a pinch of sea salt.
  2. Line a plate and, using your hands, make mini egg shapes - roll them in your hands to get the dough warm. For the shape, I like to use the gap between my thumb and index finger when making an okay sign. Otherwise just roll small egg shaped sizes.
  3. Pop in the freezer for 1 hour to set.
  4. Take out the frozen dough, and melt your dark chocolate in a bowl.
  5. Take each egg and dunk them in the dark chocolate, twisting and covering until all sides are chocolatey - this bit can get messy!
  6. Top with shredded coconut, frozen raspberries, cacao nibs or chopped hazelnuts
Recipe created by Clarissa Lenherr, Registered Nutritional Therapist, BA HONS, DipNT, mBANT, mCNHC
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