Raw macadamia bliss ball Easter eggs
Looking for a healthier alternative to the traditional Easter egg? This is the answer! Who would have thought something healthy could taste this good and look so cute with their frilly nut and coconut bottoms?
- 200 g (about 10) Medjool dates seeds removed
- 1 cup macadamias
- 1/4 cup macadamias extra, for decorating
- 1/2 cup cranberries
- 1/2 cup cacao powder
- 1/2 cup shredded coconut toasted
- 150 g dark chocolate melted
Place the dates, 1 cup of macadamias, cranberries and cacao in the bowl of a food processor and process until the mixture is smooth and rolls together to form a ball. Roll heaped tablespoons of the mixture into individual balls shaped like eggs and refrigerate until cold.
Preheat oven to 180°C. Place the ¼ cup of macadamias in a food processor and process until coarsely chopped. Spread on a baking tray and roast for 10 minutes, or until golden. Cool and place into a small bowl. Place the toasted coconut in another small bowl alongside the bowl of macadamias. Place the melted chocolate in a third small bowl.
Dip the bottom of each bliss ball egg in chocolate and then either the macadamias or shredded coconut. Repeat with all the eggs. Refrigerate until ready to serve or deliver.
Calories: 300kcalCarbohydrates: 29gProtein: 4gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 1mgSodium: 17mgPotassium: 393mgFiber: 6gSugar: 20gVitamin A: 39IUVitamin C: 1mgCalcium: 45mgIron: 3mg