Every year when Easter comes around, stores fill with delicious little milk chocolate easter eggs to enjoy with your family and loved ones. While many of these treat’s are absolutely divine on the taste buds, they are often more harmful than good on our bodies.
Plant-based recipe developer and St Soleil lover, Tamsyn Neill shares with us her favourite decadent recipe, for a rich and indulgent, chocolate egg alternative. A recipe designed to nourish and delight your body and your taste buds this easter. They are delicious, free of refined sugar, and simple enough to get your whole tribe involved!
What You’ll Need
For the truffles:
- 10 - 12 medjool dates (pips removed)
- ½ cup nut butter (hazelnut, amond, or cashew work well)
- 6 Tbsp Cacao Powder
- 1 tsp vanilla extract
- Pinch of salt
- Extra cacao powder
- Crushed nuts
- Blend all truffle ingredients in a high speed blender until well combined.
- Using a dessert spoon, scoop out some of the mixture and roll into a ball in the palm of your hand until smooth, and place on a dish.
- Continue to do this with the rest of the mixture until you have 12 smooth truffle balls.
- To decorate the truffles, alternate between dusting some of the truffle balls with cacao powder, some with crushed nuts, and leaving some pain.
- Optional: Drizzle with some melted vegan and sugar free chocolate.
- Refrigerate balls for 1 -2 hours before serving.
Makes 12 - 14 truffles - Happy Baking!