Homemade healthified easter eggs
Evening lovelies, are you ready for one of my favorite homemade Easter treats? ♥
Even though I am not really celebrating Easter that much anymore, then it is still one of my favorite holidays – I mean, Easter = aaaaaall of the chocolate!! I always overindulge during these holidays, but it is so worth it, you only live once right?! ;)
Anyways, if you are looking for a healthified, but still beyond delicious Easter treat, then you should give these yummy homemade easter eggs a try! They are chocolate covered and topped with chopped nuts and freeze-dried raspberry, the core is made from crunchy toasted nuts and the most rich, creamy and indulgent chocolate truffle, so good! ♥
You can still find the recipe in Danish right here!
– Yields 5 chocolate truffle eggs
1 ripe avocado
100 grams dark chocolate (I used one with 70 % cacao), melted
1 tablespoon coconut oil
2 tablespoons cacao powder
2 tablespoons honey
1/2 teaspoon pure vanilla powder
1/6 teaspoon sea salt
5 toasted almonds or hazelnuts
Dark, white or milk chocolate for coating, freeze-dried raspberry and chopped nuts.
Start by mashing the avocado until it is completely smooth (you can do this with a fork, but I personally prefer to blend it so there is no clumps or texture left). Add the mashed avocado to a bowl along with the rest of the ingredients and mix well. Refrigerate the mixture for about 30 minutes until it is firm enough to handle. Divide the mixture into 6 portions, add a toasted nut to the center of each and shape the truffles around the almonds to form 5 little easter eggs. Coat the eggs with melted chocolate, chopped nuts and freeze-dried raspberry – store them in an airtight container in the fridge until serving, enjoy!
Note: They keep for 3 days in the fridge.