Choc almond easter eggs

One of our favourite things to do is create healthier, more nutrient rich versions of our favourite treats. These little eggs are packed full of heart and brain boosting omega 3 healthy fats,  fibre, potassium and have less than 3g of sugar per serve! 

Makes:  24 balls

Prep time: 20 mins


    ½ cup almond butter

    1 cup blanched almonds

    1 cup walnuts

    2 tbls chia seeds

    2 tbls milk

    1 tbls maple syrup

    2 tsp vanilla extract

    1/3 cup cacao powder

    ½ cup shredded coconut

    1 tsp cinnamon

    ½ tsp nutmeg


What to do: 

    Place chia seeds and milk in a small bowl. Stir to combine & set aside.

    In a food processor, process almonds, walnuts and 1/4 cup coconut until finely chopped.

    Transfer to a large bowl and add cacao, cinnamon and vanilla extract. Stir to combine.

    Add almond spread, maple syrup and chia mixture. Stir to combine, adding an extra 2 teaspoons of water to bind mixture, if required.

    Place leftover coconut in a shallow dish/plate. Scoop 1 tablespoon of mixture, press and roll to form a ball, the coat in coconut. Place on a large lined baking tray.

    Repeat with remaining mixture and coconut. Store in an airtight container in the fridge for up to 1 week.


TIP: Remove from fridge 10 minutes before serving.

You can use any nuts you like! Hazelnuts, pistachios & macadamia’s all work well.