I love Easter Eggs, the problem is with all that sugar it's hard to stop at just one. I used to eat waaaay too many over Easter. 

 

Store bought Easter Eggs contain milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifiers (E442, E476) and ARTIFICIAL flavourings. (Milk is highlighted in bold because it is a common allergen)

Sugar is the second ingredient and it adds up to half of the finished product, there is sugar in the form of lactose in milk too.

 

I developed this recipe to be sweet and satisfying so they fill you up with goodness with ingredients that give long lasting energy rather than a quick sugar rush. These homemade Easter Eggs taste chocolatey and decadent PLUS they have many health benefits with almonds and pecans for glowing skin and dates for natural energy.

 

Cake Cleanse Solid Mini Easter Eggs 

✅125g/4.4oz almonds 

✅60g/2.1oz pecans 

✅50g/1.7oz shredded coconut plus extra for rolling eggs 

✅3 Tablespoons cacao 

✅2 teaspoons vanilla extract

✅200g/7.1oz pitted dates 

🥄PREPARATION- Soak seedless dates in a bowl of warm water for 30 minutes. This makes them easy to blend. Add nuts, shredded coconut, cacao and salt to blender and process to a fine powder. Drain the water from the dates, they will be soft now. Add vanilla and drained dates to blender and blend until smooth. Scoop out a teaspoon at at time and roll into egg shapes with your hands. Roll in some extra coconut. Place on a baking tray and set in the freezer for 1 hour.
Makes 32 mini eggs

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