Chocolate Crunch Truffle Eggs

Who says Easter has to be all about the eggs?

Give your loved ones deliciously clean NOURISHING PLANT PROTEIN Peruvian Chocolate instead. Sure it’s great in a shake, but it’s equally good in these bunny-approved protein truffle eggs.

You'll need

FOR THE EGGS

4 scoops WelleCo NOURISHING PLANT PROTEIN Peruvian Chocolate

1 cup soaked almonds

2 cups pitted dates

1 1/3 cup ground almonds

pinch of salt

CHOCOLATE COATING

1/3 cup coconut oil

2 scoops NOURISHING PLANT PROTEIN Peruvian Chocolate

1/4 cup shredded pistachios

To make

Soak dates for at least 1 hour, preferably overnight. Strain and set aside.

In a food processor, blitz together dates, ground almonds, NOURISHING PLANT PROTEIN and salt.

Process until a dough consistency.

Using an egg mould, form truffles and freeze for 30 minutes.

Make chocolate coating. Dip the truffles into the chocolate until fully coated and top with shredded pistachios.

Leave to set for 15 minutes then enjoy.

Makes 14-16 eggs.

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