This recipe is adapted from Susan Jane White's recipe. They are really tasty snacks that can give you a great lift throughout the day. They are easy to make. Coconut flour is high in fibre, the dates give a lovely natural sweetness and the seeds add a nutritious punch.
Serves: 50 eggs Prep time: 30 mins
Ingredients
140g dates, chopped
100g milled flax, sunflower & pumpkin seeds
60g coconut flour
75g raisins
140g almond butter or peanut butter
125ml maple syrup or agave (honey doesn’t work) I like to substitute 30g chicory root syrup
3 tablespoons raw cacao nibs
2 tablespoons goji berries
2 generous pinches of sea salt flakes
zest from 1 unwaxed orange
100g dark chocolate
80g creamed coconut
Method:
1. In a food processor combine all the ingredients except the chocolate & creamed coconut until gooey.
2. Roll 1 tbsp into a ball and then into an egg shape, chill for 10 mins.
3. Meanwhile, slowly melt the chocolate and coconut in a bowl over a pot of boiling water.
4. Dip the eggs in the melted chocolate and remove with a fork to drain on a wire rack.
5. Chill and remove carefully from the tray with a knife.
Store in the fridge for 2 weeks.
