Keeping an eye on your family’s sugar consumption around the Easter period is not an easy task. These healthy ‘chocolate’ eggs are a great alternative and taste almost as delicious as the real thing. The cacao nibs have a delicious chocolaty flavour minus the sugar, and chia seeds, though small in size, pack a powerful nutritional punch.
This recipe is not only a great Easter treat but also makes for a healthy snack for the kids all year round, just roll the mixture into balls rather than an egg shape for an on hand after school snack.
Healthy ‘Chocolate’ Easter Eggs Recipe
Makes about 14
Ingredients and shopping list
2/3 cup raw cashews
1 cup Medjool dates, pitted (about 10)
2 Tbsp cacao nibs
1 tsp chia seeds
2 tsp cacao powder
1 tsp water
Extra cacao powder, to dust
1. Put cashews into the bowl of a small food processor and process until finely chopped. Add dates, cacao nibs, cashews, chia seeds, cocoa and water. Process until the mixture comes together to form a soft dough like consistency. Refrigerate for 15 minutes or until firm enough to roll.
2. Roll about a tablespoon of mixture into a ball and repeat to create about 14 balls. (You can make them as large or as small as you like though)
3. Set aside on a plate or tray that has been lined with baking paper. Re-shape each ball into an egg shape. If the mixture is sticking to your hands, just moisten your hands with a little water. Freeze for at least 30 minutes, or overnight.
4. Dust with extra cocoa and serve. Store any leftovers in the freezer in an airtight container for up to 1 month.
If you enjoyed this recipe, keep an eye out for more weekly fast, fresh Family Food recipes from Rouse Hill Town Centre!