If you are planning on making some tasty treats to gift this Easter, this mixture makes enough for two half dozen cartons of Easter Energy ‘Eggs’. You could use a combination of nuts in place of the pecans and cashews. Nuts and seeds are nutrient-dense foods that offer a variety of health benefits; they’re rich in healthy fats, high in protein and antioxidants, and packed with fibre. A plant-based milk and chocolate can be used to make these chocolatey treats plant-based.
Enjoy!
Nessa x
Easter Energy ‘Eggs’
Ingredients
Makes 12
200g dates, pitted
4tbsp natural peanut butter
70g pecans
50g unsalted cashew nuts
25g sesame seeds
25g sunflower seeds
2tbsp milk, dairy or plant-based
Topping
200g good quality dark chocolate, melted
Method
You will need two empty egg cartons. Add six cupcake cases to each.
If the dates are dry, soak in warm water for 10 minutes, then drain and pat dry. Add the dates to the processor and blitz for a few seconds, until the pieces are very small.
Add the rest of the ingredients and blitz to combine but be careful not to over process.
Remove the blade from the bowl. Take a spoonful of mixture and careful mould into an egg shape. Repeat this with the remaining mixture, making twelve ‘eggs’. Place on a greaseproof paper-lined tray and place in the fridge for a few hours to set.
Once the ‘eggs’ have firmed, using a skewer, dunk each one into the melted chocolate and place back on the tray and into the fridge. Once fully set place in an airtight container and refrigerate for up to five days.
