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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!


  • 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


  • 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


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

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