Date & nut 'eggs'
Servings: 12
You can make these ‘eggs’ using whichever amaze-ball or protein-ball recipe you like – just roll into regular balls, then shape into eggs before rolling in your chosen coating. These are GF, DF, Vegan, but not fun-free. Make them with your kids or grandkids!
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Ingredients
- 1 cup raw hazelnuts plus 12 to make the “nut yolk”
- 12 Medjool dates
- ½ cup desiccated coconut plus ½ cup extra for rolling
- 2 tbsp cacao or cocoa powder plus ¼ cup extra for rolling
- ½ tsp cinnamon
- 1 tbsp maple syrup
- Pinch of salt flakes
Instructions
- Preheat oven to 180℃ (160℃ fan) and place hazelnuts in a roasting tray and bake for 10-15 minutes until browned (not blond, brown). While still warm, roll them in a clean tea-towel to loosen any of the skins. They should slip straight off. Set the nude nuts aside to cool.
- Pit the Medjool dates and place in bowl of food processor with coconut, cacao, cinnamon, maple syrup and salt flakes. Pulse until mixed and coming together as a past, then add the nuts (sans 12 whole toasted ‘yolks’) and pulse again until mixed but still a little bit chunky.
- Grab golf ball sized piece of mixture and enrobe the whole nut ‘yolk’ and shape into Easter eggs between your palms. Use a bowl of warm water to keep your hands from getting too sticky.
- Roll half the eggs in extra coconut and the other half in cacao.
- Store in an air-tight container, in a cool dry place. Can be frozen for up to 3 months
Notes
Tips
Medjool dates can be found in the fresh food aisle at the shops. They’re much juicier than the ones you’ll find in the ambient section. If you’ve already got a bag of dates in the pantry, these will need to be soaked to soften a little before chopping.
You could use whatever nuts you’ve already got in the pantry too, from pecans to macadamias to almonds. Toast them until browned first too.
You can triple-down on nuts by rolling the eggs in crushed nuts too
