What you need
- 75g Medjool Dates
- 1/2 tablespoon water
Peanut Butter Dough:
- 5 tablespoons peanut nut butter
- 75g ground almonds
- 2 tablespoons maple syrup
- 100g dark chocolate (at least 80%)
- 1 tablespoon coconut oil
- Desiccated/flaked coconut
- Cacao nibs
- Matcha powder
- Hazelnut pieces
- Flaked almonds
What you need to do
The first step is to make the date caramel centre. All you need to do is combine your medjool dates and the water in a food processor and mix until a date paste is formed. You may need to scrape down the sides of the blender a few times to get a good consistency! Then using your hands, form the mixture into 10 small balls and place in the freezer for at least 30 mins so they become firm.
Next you need to make your peanut butter dough. In a bowl, blend your nut butter with the ground almonds and maple syrup and stir thoroughly to make a thick dough. Once your caramel balls have set, using your hands, wrap the peanut dough around the caramel ball and form into an egg shape (see photograph for reference) and again you need to place these in the freezer for at least 30 mins so they become firm.
Finally, once the eggs have set, you need to make your chocolate coating. Start by melting your chocolate and coconut oil together until it looks like chocolate sauce, which you can do in the microwave or in a pan. Pour this mixture into a deep bowl and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate by submerging in the chocolate. Then quickly, before the chocolate sets, add any decorations to your eggs that you might like!
– You probably won’t use all the chocolate sauce, but I’m sure you’ll be able to find out a good use for the left overs!
– These are best stored in the freezer or fridge and you can leave them to very slightly defrost before eating, or eat when frozen – either way, they are irresistibly delicious!