Bliss Ball Easter Eggs
These cute little Easter Eggs are a superb choice for health minds’ Easter treat. Bliss balls made from fruits and nuts are full of fibre, minerals and vitamins. Dairy free, gluten free and vegan friendly. Happy Easter!
Prep Time: 15 minutes
Cook Time: 0 minute
For the nests
150g dark chocolate
1 tablespoon coconut oil (we love Olivado)
½ teaspoon vanilla extract
Pinch of sea salt
50 g shredded coconut (we love Alison’s Pantry)
50g sliced almonds, lightly toasted (we love Alison’s Pantry)
For the Easter Eggs
½ cup pitted dried dates, soaked in warm water (we love Alison’s pantry)
1 1/2 cup raw cashew nuts, soaked in warm water (we love Alison’s Pantry)
½ cup ground almonds (we love Alison’s Pantry)
2 tablespoons cocoa powder
2 tablespoons apple syrup (we love Chantal Organics)
2 tablespoons coconut oil (we love Olivado)
1 teaspoon vanilla extract
2 tablespoons freeze dried raspberries, crushed
We made the chocolate nests in a Le Creuset 12 cup muffin tray.
- Make the nests: Melt chocolate and coconut oil in a heat proof bowl over simmering pot of water to melt completely. Stir in the vanilla and sea salt.
- Mix the shredded coconut and almonds in the chocolate mixture and stir to combine. Scoop the mixture into the greased (or paper cup) muffin tin and spread around to make the nest shape. Place in refrigerator until it sets.
- Make the Easter egg bliss balls, place all the ingredients in the food processor and process until everything combines and form a dough.
- Scoop the dough with spoon and shape it with hands into small ‘eggs’. Roll them in the freeze-dried raspberries to make pink eggs. Place the eggs on a lined tray and refrigerate until set.
- Place the bliss ball eggs in the nest to serve. Happy Easter!