These treats are perfect as snack or when you’re having a sweet tooth! Healthy and tasty, they’re so good. You just need some dates, nut butter, coconut oil, buckwheat flakes and for flavor cacao and coffee powder! Put that in a food processor, roll them in chopped almonds and shredded coconut and keep them refrigerated.
The recipe is super easy and they are healthy! The only downside is that it takes time making them. But, I will say that it will teach you patience and to enjoy the process!
So how we make them? You’ll need almonds, medjool dates, dark chocolate (at least 70%), some shredded coconut, for coloring; juice of raspberries and turmeric powder, and some nicely chopped pistachios!
1. 150 grams of almonds
2. 3-5 medjool dates without stones
3. One plate of dark chocolate to melt
1. First cook the almonds for around 5-10 minutes.
2. Then they should be ready to take off the skin and you’ll get your blanched almonds!
3. Put them into the food processor and blend together with 3 or 5 medjool dates, this depends how sweet you want your marzipan to be.
4. When you have gotten a nice texture, use the batter to form your Easter eggs!
5. Melt the dark chocolate on low temperature and cover your formed eggs with help of a skewer you stick through them or with a spoon.
6. As toppings, mix shredded coconut together with 1/2 to 1 tsp of turmeric powder to get the yellow color and for pink, mix the shredded coconut with juice of raspberries. Chop some pistachios and you’ve got a touch of green!
7. When you have finished off with the chocolate and toppings, let them cool in the fridge for some time.
8. A tip, take a glass and cover it with aluminum foil, then simply stick your skewer through it so it stands. That way you’ll have perfectly rounded eggs!
Note: if you want stronger coloring than I had, simply add more of the raspberry juice or more of turmeric powder. You won’t notice the taste.
This is a healthy version which is vegan, gluten-free and refined sugar free! The recipe is simple and will make you want more than one. That I can assure you, it’s almost impossible to stay away from them when you have 12 of those made.
The recipe for my healthy carrot cake muffins:
250 ml buckwheat flour
250 ml oat flour
2 teaspoon baking powder
1 1/5 teaspoon cinnamon
1/5 teaspoon cardamom
2 tablespoons melted coconut oil
2 tablespoons flax meal together with 6 tbsp water
2 tbsp Greek yoghurt
250 ml oat milk
3 shredded carrots
4 tbsp honey
Add a handful of raisins, chopped walnuts, dark chocolate minimum 70% each.
1. Mix all the dry ingredients together.
2. Make the vegan substitute egg by mixing the grounded flax seeds with water combined and let it soak for about 5 minutes.
3. Blend the wet ingredients together with the dry and stir.
4. If the batter is too thick and dry, add a one more tsp of melted coconut oil and some oat milk to smoothen it up.
5. Then add in the shredded carrots to the batter, together with the chopped walnuts and dark chocolate, finishing off with the raisins in the end.
6. Distribute the batter in muffins tins, put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes which will make them rise. After put it down to 180 degrees Celsius and the muffins should be ready by 12 minutes!
7. The batter makes for 12 muffins, first let them cool down before you eat them and enjoy!
Easter is already here, so I wanted to get a feel of it by adding some cute, little Easter eggs on top of the cup cakes. A sweet cheese cream frosting will also do!