A delicious healthy alternative to chocolate eggs.
This is a fun one to do with the kids during the Easter holidays. The basic recipe is so easy and quick to make, and you can experiment with your own choices of fruit and toppings. If you are unable to enjoy sugary processed treats due to health concerns, this is an ideal way to make sure you don’t miss out this Easter. We would love to see posts of your finished products.
What you will need
- 2 heaped tbsp of organic cacao powder
- 1 heaped tbsp of organic Hemp Protein Powder
- 2 heaped tbsp fresh finely milled mixed seeds (Sunflower, Sesame, Pumpkin, Flax)
- 1 tbsp organic Hemp Hearts
- 2 tbsp roughly chopped pumpkin seeds
- 1 heaped tbsp goji berries
- 2 heaped tbsp organic sultanas or Medjool dates chopped small
- 1 tbsp virgin coconut oil
- 4 dessert spoons Agave syrup ( or liquid sweetener of choice)
- Good dollop of coconut cream and a spoon of the liquid
- ¼ tsp almond essence (optional)
- Chia seeds
- Desiccated Coconut
- Hemp Hearts
- 85% cocoa dark melted chocolate (optional)
- Rinse the fruit, put it in a bowl and cover with boiling water – steep until ready to use
- Thoroughly combine all the dry ingredients, except the chopped pumpkin seeds, in a bowl sifting the cacao and hemp protein powder to eliminate lumps
- Mix the wet ingredients in a separate bowl until they have all liquified and blended well
- Slowly add the dry mix to the wet mix combining thoroughly
- Add the steeped fruit and chopped pumpkin seeds to the mix
- Use some of the boiled water from the fruit soaking if the mixture is a little dry
- If the mixture is a little wet, add some extra hemp hearts or milled seeds
- Form mixture into bite sized balls– mini eggs– by rolling them between your palms
- Finally, roll the balls in your favourite toppings and pop in the freezer for 1 hour
We recommend using organic ingredients wherever possible.
How did you get on?
Don’t forget to let us know if you made our mini vegan easter eggs recipe, tag us @thehempcompanydublin