Bliss ball Easter eggs

Pink coloured balls on chocolate nests.
These cute little bliss ball 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
Total Time 15 minutes
Course Dessert, Snack
Servings 30 bliss balls


  • We made the chocolate nests in a Le Creuset 12 cup muffin tray.


For the nests

  • 150 g dark chocolate
  • 1 tbsp Olivado coconut oil
  • ½ tsp vanilla extract
  • pinch sea salt
  • 50 g shredded coconut
  • 50 g sliced almonds lightly toasted

For the Easter eggs

  • ½ cup pitted dried dates soaked in warm water
  • 1 ½ cup raw cashew nuts soaked in warm water
  • ½ cup ground almonds
  • 2 tbsp cocoa powder
  • 2 tbsp Chantal Organics apple syrup
  • 2 tbsp Olivado coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp freeze dried raspberries crushed


  • To make the nests, melt the 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!
Keyword dairy free, gluten free, vegetarian
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