Almond Butter Date Eggs (Vegan)
Just because you’re plant-based or vegan, doesn’t mean you can’t enjoy yummy Easter eggs. These date chocolate ‘eggs’ are healthy, plant-based date eggs for Easter, or any day! These are our homemade take on the beloved ‘Reeses Peanut Butter Eggs’, using easy ingredients found at your local Food Lover’s. It’s as simple as dates, almonds and dark chocolate. You may have seen these or this combo before, but we had to try it for you, and no matter how many times it’s done, it’s a killer combo! Trust us, these did not last long in our test kitchen.
Have fun with the decorations! Apart from our top sprinkle ingredients in this recipe, you could try hemp seeds, toasted coconut, biscuit crumbs, buckwheat, chia seeds or even a matcha or beetroot powder.
Setting time: 15 minutes
- 180ml (3/4 cup) boiling water
- 125ml (1/2 cup) Oh Mega Almond Butter
- 250ml (1 cup) YouFirst Coconut Flour
- 2.5ml (1/2 tsp) salt
- 100g The Chocolate Yogi Mylk Chocolate Cream, melted (*or vegan chocolate of choice, ie: Beacon Midnight Velvet)
- 250ml (1 cup) Food Lover’s Pitted Whole Dates, roughly chopped
For The Toppings:
- 15ml (1 Tbsp) almonds, chopped
- 15ml (1 Tbsp) pistachio, chopped
- 10ml (2 tsp) goji berries
- 10ml (2 tsp) cocoa nibs
- Place the dates in a medium-sized bowl and cover with the boiling water. Let soak for about 10 minutes or until the dates are soft.
- Using a food processor, blend the soaked dates and water together until smooth. Add the almond butter and blend again.
- Transfer the mixture into a large bowl, and add the coconut flour and salt. Stir it all together until well combined.
- Prepare a tray with parchment paper and set aside.
- Divide the mixture into 15ml balls and mold them into egg shapes. Dip them in the melted chocolate and place each egg onto the prepared tray. Sprinkle with the toppings, then place the tray in the fridge to set the eggs.