We are the first to admit that there’s nothing like Easter to bring out the indulging in us BUT too many sugary eggs will have flow on effects such as the inevitable highs, then lows, skin issues and upset tummies.
Who wants to miss out though, we wait a whole year for this special occasion. We have decided to help you out with this delicious, healthier, low carb, gluten free, low sugar recipe. PLUS, it’s something the whole family can get involved in making.
What are you waiting for?!
- 1 cup natural nut butter of choice such as peanut, cashew, pistachio etc (just nuts & salt, you can easily make your own in a food processor)
- 1.5 tablespoon pure maple syrup (or honey if you are not vegan)
- 2-3 tablespoons of coconut flour (depends on consistency of the nut butter)
- 120-150 grams 70% dark chocolate bar, vegan if desired
- Optional: coarsely ground pink sea salt, for sprinkling on top
- In a medium bowl, mix together nut butter, maple syrup/honey and 1 tablespoon of coconut flour. Add another tablespoon of coconut flour if the batter is still runny (this mixture should be sticky like cookie dough).
- Use a spoon to drop this mixture by the spoonful onto a tray lined with baking paper. Slightly flatten the top of each with the back of your spoon. Place in the freezer for 20 minutes.
- After 20 minutes, melt the chocolate in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Use a fork to dip each nut butter “egg” into the chocolate, you’ll need to work quickly! Make sure to coat evenly. Transfer back to the tray and sprinkle with a little coarse pink sea salt if desired. Immediately place back in the freezer for 30 minutes to 1 hour. Keep in freezer until ready to eat. You will get around 10 large tablespoon sized “eggs” or 15-20 smaller teaspoon sized “eggs”.
We LOVE that these are rich enough to make you stop after one...or two....but definitely not three!
*Make your own nut butter by adding nuts and a pinch of salt into a powerful food processor or thermomix and wizz until it is the desired consistency.