Easter is here! We’ve been bombarded with Easter Eggs and treats since they went on sale in January (!), but there is a healthier alternative this Easter. We teamed up with Nutty Cacao who created this delicious vegan spin on the classic Easter staple, the Crème Egg.
Packed full of Neat Nutrition protein, these delights are perfect for the festive long weekend. Not only are they vegan, they’re also free from gluten, dairy and refined sugars! So why not treat yourself and try something new this Easter?
You’ll need a food processor for this one. Put your cashews, agave, protein, lucuma and sea salt into a food processor and process until smooth – the mixture should stick together (if your processor isn’t strong, it may be easier to process them in batches in a grinder).
Remove 4/5 of the batch and add the turmeric powder to the remainder to get that lovely yellow egg colour! Roll into little balls (the size of a large pea) and set aside. Then, use a tablespoon of your plain cashew picture and wrap it around your yellow ball until you’ve got a nice, round, walnut sized ball. Repeat until all your mixture is gone and pop them on a tray in the freezer.
Now you can make your chocolate coating. Melt the cacao butter in a bowl over warm water and sift in the cacao powder before stirring in the agave.
Set up a tray with greaseproof paper and here comes the fun part! Take your crème eggs out of the freezer and dip them into the chocolate mixture one by one before putting them on the baking paper to set.
Store them in the fridge and try not to eat them all in one go!
Happy Easter everyone!
Nutty Cacao specialise in vegan, raw, gluten free, dairy free and refined sugar free treats made lovingly from completely natural, high quality ingredients. From donuts to 'cheese-less' cheesecakes to caramel slices you can have your pick of the lot (or even the whole lot) and still feel great about yourself!