Vegan | Gluten Free | Refined Sugar Free
Makes 18 delicious mini-eggs! Have Fun!
Many thanks to Caroline for contributing the recipe and photo. Check out more of her fab vegan recipes on her BLOG.
200g Smooth Almond Butter
10g Almond flour
40g Pitch Dark
Start by adding the almond butter to a large mixing bowl.
Add the powdered coconut sugar and almond flour and stir well with a spoon or your hands.
Chop the almonds and add them to the mixture along with the mulberry chips.
Shape the mixture into 18 mini-eggs.
Refrigerate of freeze for 20 minutes.
Melt the chocolate over a bain-marie.
Cover or drizzle the eggs with the chocolate.
Optional: Sprinkle the eggs with some chopped almonds and mulberry chips.
Store eggs in the fridge or freezer.
Happy Easter! x