Easter Egg Bliss Balls

PREP1 HR
•
COOK NONE

DF

EF

GF

VE

V

Number of servings
2
Ingredients

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)

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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