Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Easter Egg Protein Bombs
Easter Egg Protein Bombs
As a very young child we never got chocolate Easter eggs - our treat was to paint hard-boiled eggs and then munch them down! I’m sure today’s kiddies would be horrified to be faced with a hard-boiled egg instead of Cadbury’s finest!
These little Easter egg bombs are a fun take on energy or protein balls - I just shaped the mixture into an oval shape instead and coated them with dark chocolate – so easy!
By the way, they are super tasty and not just for Easter!
Serves:
30
Course Desserts & Sweet Treats
Diet Child Friendly, Dairy Free, Gluten Free, Grain Free, Sugar free, Vegan, Vegetarian
Servings 30 mini eggs approx
Ingredients
- 100 g roasted hazelnuts
- 40 g cashew nuts
- 40 g desiccated coconut
- 1 tsp cacao powder or dark cocoa powder
- 180 g Medjool dates pitted weight, chopped small
- 2 tsp vanilla extract
- 1-2 tsp water
To coat
- 300 g dark chocolate melted (70%+)
- 20 g coconut oil
Method
- Combine hazelnuts, cashew nuts, desiccated coconut and cacao power in a food processor and pulse until they resemble breadcrumbs. Add Medjool dates and pulse for a few seconds until they are mixed through the nut mixture. Add vanilla extract and water to bind and pulse once more. Transfer to a bowl. The mixture should be sticky when pressed between fingers.
- Shape mixture into a walnut size oval shape (like a quail egg). Place on a parchment lined tray and set aside to chill in fridge.
- Gently push a little cocktail stick into the bottom of each ‘egg’, then dip it into the melted chocolate to coat the whole surface. Push the free end of the stick into a firm support. I used 2 large raw potatoes cut into 1 cm slices to hold the ‘eggs-on-sticks’ in place on a flat tray.
- Leave the coated eggs to semi-set for 30 minutes, then transfer to the fridge to set.
- Once chilled, remove the sticks and place these mini-Easter eggs in a sealed container. Store in the fridge for up to 3 weeks.
Maggie's Tips
- To melt chocolate: Break it into small pieces and place 2/3rd in a heatproof bowl. Sit over a pan (bain-marie) of gently simmering water to melt the chocolate, stirring occasionally. Remove from heat and add the remaining chocolate plus coconut oil, stirring until the chocolate is blended and smooth. The chocolate is now ready to coat the eggs.
- Let any leftover chocolate cool down, cover and place in fridge up to 3 months. Or, if you have some homemade granola or good quality branded granola, mix a few tablespoons of it through your melted chocolate (Think rice krispy buns), then spoon into bun cases. Two treats for the price of one!
- If dates feel a little dry, soften by soaking in boiling water for 10 minutes. Drain and pat dry between sheets of kitchen paper, then follow above instructions.
- Dates can be replaced with figs, if you prefer….
- ….and hazelnuts with whole almonds or Brazil nuts.
- Dairy free and Vegan friendly: Ensure chocolate is DF/Vegan friendly
- Gluten free: Ensure chocolate is GF
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