Easter Egg Bliss Balls
PREP1 HR •COOK NONE
DF
EF
GF
VE
V
Number of servings
2
1⁄4 cup (32g) cashews, roasted soaked in boiling water for 20 minutes & drained
1⁄8 cup (15g) sultanas
1⁄4 tbs maple syrup (honey or rice malt syrup)
1⁄4 tsp vanilla extract
1⁄3 tbs coconut oil melted
1⁄3 tbs cocoa powder (or cacao powder)
1⁄4 tsp mixed spice
1⁄4 tsp ground cinnamon
1⁄4 tsp orange zest
10g 70% dark chocolate (or dairy-free alternative)
Combine all ingredients except chocolate in a food processor and blend until fine and mixture holds together. Transfer to a bowl, cover and refrigerate for 30 minutes.
Place chocolate pieces in a non-plastic bowl. Microwave for 1 minute, then 30-second intervals, stirring in between, until fully melted. Or place bowl over a saucepan with a small amount of simmering water and stir until melted.
Take about a tablespoon of the mixture and form into 10 egg-shaped balls. Transfer eggs to a wire rack set over a tray, separating them so they’re not touching and drizzle with melted chocolate. Transfer to the refrigerator for 10 minutes to set.
Store refrigerated in an airtight container for up to 5 days or freeze for up to 3 months.
Energy (kJ)
815 kJ / 194 cals
Protein
3.7 g
Fat
14.2 g
Sat. Fat
6.4 g
Carbs
12.9 g
Sugar
9.1 g
Fiber
1.9 g
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