Homemade Easter Eggs

Vegan

Makes: 8 Eggs
Preparation time: 10 minutes
Waiting time: 75 minutes

This homemade Easter egg recipe is designed for those wanting to take the preservatives, additives and excess sugar out of Easter holiday traditions…parents, we’re looking at YOU! A simple recipe perfect for getting the kids involved, you can even get creative over the school holidays with decorative ways to wrap them. Both holiday entertainment AND a nutritious Easter egg alternative, what’s not to love!?

homemade easter eggs

Ingredients:

Filling:

1/2 cup OWN almond butter*
1/2 cup coconut sugar
Pinch OWN Himalayan pink salt
2 tbsp. OWN almond meal to thicken (if required) *

*Temperature and consistency of your almond butter may differ, use almond meal to thicken if necessary.

*Flannery’s in-house peanut butter is a great alternative to almond butter or a complimentary additional flavour.

Coating:

3 tbsp. OWN coconut oil
2 tbsp. OWN cocoa powder
80g Loving Earth Chocolate: Creamy
2 tsp. OWN desiccated coconut
1 tsp. OWN almond meal

homemade easter eggs ingredients

Method:

In a medium bowl, combine nut butter, coconut sugar and salt. Stir until combined – the mixture should be crumbly.
If the mixture is too wet, add one or two tbsp. of almond meal and mix in well until you achieve the desired crumbliness.
Separate mixture into 8 parts, and roll into egg-shaped balls. Place in freezer for 30 minutes or until firm.
Separately in a small saucepan, combine coconut oil and cocoa powder over a low heat. Stir until well combined. Add 80g Loving Earth chocolate. Continue to stir over low heat until completely melted.
Remove from heat and place safely near your workspace. Allow to cool slightly for 15 minutes.
Place eggs in liquid chocolate, one egg at a time. You can use a spoon to cover eggs more thoroughly with chocolate mixture.
Place on a tray lined with baking paper. Freeze for 30 minutes.

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