Vegan | Gluten Free | Refined Sugar Free
Makes 18 delicious mini-eggs! Have Fun!
Many thanks to Caroline for contributing the recipe and photo. Check out more of her fab vegan recipes on her BLOG.
Ingredients:
200g Smooth Almond Butter
40g powdered Coconut Sugar (instructions for making HERE)
10g Almond flour
15g Almonds
15g Raw Chocolate Mulberry Chips
40g Pitch Dark
40g Vanoffee
Method:
Start by adding the almond butter to a large mixing bowl.
Add the powdered coconut sugar and almond flour and stir well with a spoon or your hands.
Chop the almonds and add them to the mixture along with the mulberry chips.
Shape the mixture into 18 mini-eggs.
Refrigerate of freeze for 20 minutes.
Melt the chocolate over a bain-marie.
Cover or drizzle the eggs with the chocolate.
Optional: Sprinkle the eggs with some chopped almonds and mulberry chips.
Store eggs in the fridge or freezer.
Happy Easter! x