WHAT'S IT GOOD FOR
cacao: mood improver, antioxidants, magnesium
dates: energy giver, fiber, multiple vitamins and minerals such as calcium, vitamin A & K, zinc, phosphorus
makes about 10 easter eggs
INGREDIENTS
FILLING
200 g almond butter
50 g oats
100 g desiccated coconut
2-3 tbsp agave syrup
a dash of salt
COATING
100 g joya almond milk (no sugar added)
1 tbsp coconut oil
7 tbsp raw cacao powder
3-4 tbsp agave syrup
DECORATION
1-2 tbsp raspberry or acai powder
1-2 tbsp edible flowers (cornflower blossoms)
GOOD TO HAVE: food processor or high-speed blender, parchment paper, spatula, cooling rack
HOW TO
1. For the filling chop dates roughly and add them together with almond butter and oats to a food processor or high-speed blender. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Pulse until dough begins to form a sticky ball.
2. Form little egg-shaped pieces and freeze for a at least an hour until it is solid. In the meantime melt coconut oil for the cacao coating and add raw cacao powder as well as agave syrup. Set coating aside.
3. Remove fillings from the freezer and glaze each "egg" with the cacao coating. Repeat with remaining pieces. Place "eggs" on a cooling rack or parchment paper to set. Enjoy and keep leftovers refrigerated! They last for at least week!