Recipe

Easter bliss eggs

Turn a healthy treat into an Easter delight with these bliss eggs! Choose either the cacao and almond or the macadamia and apricot and enjoy a delicious little ball of nuts, dried fruit and coconut.

By Jo Wilcox
  • 30 mins preparation plus 30 minutes' chilling time
  • Makes 30
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Ingredients

Dark cacao & almond bliss eggs
  • 10 large medjool dates
  • 1/4 cup boiling water
  • 1 cup raw almonds
  • 1/4 cup cacao powder
  • 1 cup desiccated coconut
  • Coating ideas: desiccated or thread coconut, crushed freeze-dried raspberries or citrus, finely chopped nuts, grated white or dark chocolate**, chia seeds
Macadamia & apricot bliss eggs
  • 10 dried apricots
  • 1/4 cup boiling water
  • 1 1/2 cups macadamia nuts
  • 1 cup desiccated coconut
  • 1/2 tbsp coconut oil, melted
  • 1 tbsp vanilla essence or extract

Method

Dark cacao & almond bliss eggs
  • 1
    Soak dates in the boiling water for 10 minutes. Whizz the almonds into fine crumbs, then add the dates (and any soaking water), cacao and coconut and pulse until well blended and sticky.
  • 2
    Shape into egg shapes and roll in desired coatings. Chill for 30 minutes before serving. Store in an airtight container in the fridge.
Macadamia & apricot bliss eggs
  • 3
    Soak apricots in the boiling water for 10 minutes. Whizz nuts into fine crumbs, then add apricots (and any soaking water), coconut, oil and vanilla. Pulse until blended and sticky.
  • 4
    Shape into eggs and roll in desired coatings (see left). Chill for 30 minutes before serving. Store airtight in fridge.

Notes

**If eating dairy free, omit white chocolate; check label on dark chocolate

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