Raw Chocolate ‘Mini Eggs’

With Easter fast approaching we’ve been having great fun in the kitchen making (and taste-testing!) healthier alternatives to traditional sugar-laden and dairy-packed Easter eggs. These raw truffle-esque chocolate balls are amazingly delicious and really hit the “I need a chocolate” spot …. plus there’s no refined sugar or dairy in sight. Hooray!

Incredibly easy to make, my 12 year old daughter whipped them up in 15 minutes! I suspect it won’t take us quite as long to eat them….

Raw Chocolate 'Mini Eggs'

  • Servings: Makes around 36 small chocolate 'mini eggs'.
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IMG_2414These raw truffle-esque chocolate balls are amazingly delicious and really hit the “I need a chocolate” spot …. plus there’s no refined sugar or dairy in sight. Hooray!

Ingredients

  • 100g cacao nibs
  • 200g creamed coconut
  • 2 tbsp maple syrup (more if you like your chocolates sweet!)
  • 1 tsp vanilla extract
  • Cacao powder and desiccated coconut for decorating (optional)

Method

  1. Roughly grind the nibs either in a powerful food processor or cold-press ‘juicer’ with the blank plate attached. You’re basically making a rougher, crunchier version of cacao powder.
  2. Blend the creamed coconut and cacao together in the food processor. Add the vanilla extract and maple syrup and whizz again until you have a sticky mixture.
  3. Now for the best bit! Using your hands, roll into small balls and place on a baking tray. At this point you can also roll the balls in cacao powder or desiccated coconut, or just leave them plain if you prefer.
  4. Place the tray in the fridge for around an hour until they’ve firmed up and then … EAT THEM. Dangerously delicious!

Recipe by Homegrown Kate www.homegrownkate.com

4 thoughts on “Raw Chocolate ‘Mini Eggs’

  1. CJ says:

    Mmm, they sound delicious. I’m visiting from Vintage Sheet Addict and I’m very happy to have found your lovely blog. I shall look forward to following along on your adventures.

    Liked by 1 person

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