Chocolate Easter eggs

Chocolate Easter eggs

Happy Easter!

Time flies so fast and Easter is already here although it seems like Christmas was only yesterday. Like during Christmas, everything is full of decoration, just this time with Easter decoration like yellow chicks, Easter bunnies and chocolate eggs that I just couldn’t resist and had to buy some of it for my home. I bought some decorations for the eggs that look like different animals and you just have to stick animals’ ears, nose and eyes to the eggs. Pretty childish, I know, but the eggs look so sweet, as you can see in the photo below. I have to admit this was the first time I’ve ever coloured eggs, so searched online for recipes to do it in the easiest and the most natural way. So I opted for red onions, red pepper and turmeric. Given the fact I didn’t have a sufficient amount of red onions, I decided to add red pepper, but it couldn’t colour them neither so, in the end, I added a bit of turmeric to finally get some color.
After coloring the eggs I thought what is a typical sweet to make for Easter and I really couldn’t think of any, so I decided to make energy balls in the shape of Easter eggs from dates, almonds, pecans and coconut and decorate them with chocolate. Maybe they don’t look as great as I would like (decorating sweets is something that I have to learn) but they are incredibly delicious, and, every time I open my fridge, I feel their wonderful scent.

CHOCOLATE EASTER EGGS

Photo: Jovana Kostić

Dough:

  • 20 dates
  • ½ cup almonds
  • ½ cup pecans
  • 1/3 cup shredded coconut

Instructions:

  1. Put dates into a food processor and blend them until they are broken.
  2. Add almonds and pecans and continue blending until mixed well with dates.
  3. Add shredded coconut and blend until everything is combined.
  4. Take the dough out of the food processor, make balls out of it and shape them like eggs.
  5. Leave the eggs in the fridge or freezer to chill (for about half an hour).

Chocolate:

  • ¼ cup coconut butter
  • 1/8 cup cocoa
  • 1/8 cup maple syrup

Instructions:

  1. Melt cocoa butter in a double boiler.
  2. Add cocoa and stir well.
  3. Add maple syrup and stir well.
  4. Cover the eggs with chocolate and leave them in the fridge until chocolate chills completely.

White chocolate for decoration:

  • 2 tbs coconut butter
  • 1 tbs maple syrup

Instuctions:

  1. Melt cocoa butter in a double boiler.
  2. Add maple syrup and stir well.
  3. Transfer the chocolate into a small sandwich bag and push it down to 1 corner of the sandwich bag. Cut the tip off at the desired size (try to make it very small).
  4. Take the eggs out of the fridge and decorate them with chocolate. I made small dots but you can do whatever you like.

 

*If you don’t want to make your own chocolate, you can use the store bought version, for both dark and white chocolate. Just melt the chocolate, add some coconut oil, mix well and that’s it.

Photo: Jovana Kostić

My egg crew

Photo: Jovana Kostić

 

Chocolate Easter eggs
 
Author: 
Ingredients
Dough:
  • 20 dates
  • ½ cup almonds
  • ½ cup pecans
  • ⅓ cup shredded coconut
Chocolate:
  • ¼ cup coconut butter
  • ⅛ cup cocoa
  • ⅛ cup maple syrup
White chocolate for decoration:
  • 2 tbs coconut butter
  • 1 tbs maple syrup
Instructions
Dough:
  1. Put dates into a food processor and blend them until they are broken.
  2. Add almonds and pecans and continue blending until mixed well with dates.
  3. Add shredded coconut and blend until everything is combined.
  4. Take the dough out of the food processor, make balls out of it and shape them like eggs.
  5. Leave the eggs in the fridge or freezer to chill (for about half an hour).
Chocolate:
  1. Melt cocoa butter in a double boiler.
  2. Add cocoa and stir well.
  3. Add maple syrup and stir well.
  4. Cover the eggs with chocolate and leave them in the fridge until chocolate chills completely.
White chocolate for decoration:
  1. Melt cocoa butter in a double boiler.
  2. Add maple syrup and stir well.
  3. Transfer the chocolate into a small sandwich bag and push it down to 1 corner of the sandwich bag. Cut the tip off at the desired size (try to make it very small).
  4. Take the eggs out of the fridge and decorate them with chocolate. I made small dots but you can do whatever you like.
Rating: 5.0. From 2 votes.
Please wait...

1 Comment

  1. Tia
    April 20, 2017 / 6:32 pm

    Very nice!

    No votes yet.
    Please wait...

Leave a comment: