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'
- 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)
- 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.
- 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.
- 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.
- 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