Easter Egg Bliss Balls

PREP1 HR
COOK NONE

DF

EF

GF

VE

V

Number of servings
2
Ingredients

14 cup (32g) cashews, roasted soaked in boiling water for 20 minutes & drained

18 cup (15g) sultanas

14 tbs maple syrup (honey or rice malt syrup)

14 tsp vanilla extract

13 tbs coconut oil melted

13 tbs cocoa powder (or cacao powder)

14 tsp mixed spice

14 tsp ground cinnamon

14 tsp orange zest

10g 70% dark chocolate (or dairy-free alternative)

Methodbased on 10 servings
1

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. 

2

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. 

3

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.

4

Store refrigerated in an airtight container for up to 5 days or freeze for up to 3 months.

Nutritional Informationper serving

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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