These are an extra yummy bliss ball with a chocolate coating and a nut in the middle for extra decadence and crunch. These are a great healthy and delicious Easter egg alternative for any celebration. You can substitute with any nut butter of your choice and coat in cacao nibs and crushed almonds and use a hazelnut in the middle if you wish to try something a little different. I hope you enjoy this homemade nutty chocolate eggs as much as I do!
- ½ cup (120 g) nut butter (I used a mixture of brazil, almond and cashew)
- ¼ cup (40 g) almonds
- 2 tsp chia seeds
- 6 dates
- pinch of Himalayan salt
- 1 tsp vanilla extract
- 8 whole almonds
- 2 tbsp coconut oil, melted
- 2 tbsp cacao powder
- 1 tbsp honey
- OR unsweetened dark chocolate melted
- Process nut butter, almonds, chia seeds, dates, salt and vanilla extract in a food processor or a high speed blender.
- Once well combined and forms easily into a ball, grab 1 Tbsp. of the mixture and form into an egg shape, then push 1 almond into each ball then reshape again.
- Once all balls are shaped with 1 almond in each, store them in the freezer to harden slightly for 20 mins.
- Melt coconut oil and combine all the chocolate coating ingredients or melt the unsweetened chocolate and coat the balls completely in chocolate by swirl them around in a small bowl.
- Return these balls into the freezer for 20 mins to harden completely.
- Store in the fridge or freezer (I think they are served best left out of the freezer for 15-20 mins).
- Nut butter – nuts of your choice and process well
- Almonds – any nut of your choice
- Chia seeds – flaxseeds
- Dates – honey, maple syrup (1 tsp per date)
- Almonds – hazelnut brazil, pecan, macadamia, cashew, peanut
Prep time: 30 minutes
Cook time: 1 hour (in freezer)
Total time: 1 hour, 30 minutes
- Nutrition per serving:
- Saturated Fat2g
- Protein 5g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.