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Mini Easter Eggs

A slight variation of my marzipan bombs, these chocolate eggs look and taste the real deal while being so much more nutritious. The kids will love getting involved, especially dipping the eggs in melted chocolate was a hit with my boys. Here’s to a happy and healthy Easter!

What you need:

For the eggs:

8 dried, pitted dates

8 dried apricots

50g ground almonds

1 tsp almond essence

1 tbsp unsweetened cocoa powder

Dash of water

For the chocolate glazing:

40g of dark vegan chocolate – I used 85%

1 tbsp coconut oil

How you do it:

In a food processor blend all ingredients until you have a smooth paste, adding a dash of water if too crumbly (it only takes very little for the paste to get wet and sticky, so best adding less than you think to start with).

Form little balls and roll them in the palms of your hands until nice and smooth before gently shaping them into small eggs.

Put the eggs in the freezer for about 15-20 minutes.

Meanwhile make the chocolate glazing.

Boil a little bit of water in a pan.

Break the chocolate into bite sized bits and put them into a small heat resistant bowl.

Add the coconut oil.

Place the bowl in the boiling water (lose a bit of the water if it comes up too high).

Stir with a spoon until melted and remove the bowl from the pan.

Dip the cold chocolate eggs in the chocolate sauce (I find this works best if I place one egg at the time on a fork, dip it and gently push it off the fork and back on the cold plate for the chocolate to set).

Put the eggs in the fridge -or, if eaten straight away, put them in the freezer for another 10 minutes- to get the chocolate to harden up.

Let the kids lick any leftover chocolate sauce ;-)

* I rolled some of the eggs in cocoa powder which works equally well, although the chocolate glazed ones are always the preferred choice with the kids..



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