Name: Vegan Easter Egg Bliss Balls
Prep time: 45 min
Yield: Serves 12
Ingredients: 15 large pitted dates; 1/2 cup McKenzie's Fine Desiccated Coconut; 2/3 cup roasted salted nut (cashews, walnuts, hazelnuts or pecans); 2 tbs maple syrup; 1/4 cup McKenzie's Coconut Flour; 1 tbs cocoa powder; 3 tbs almond butter, or nut butter of choice; 1 tsp vanilla extract; 100g vegan dark chocolate, melted; 1 tsp coconut oil; Cocoa nibs, or grated dark chocolate

Step 1

Place dates, coconut and nuts in a food processor. Blend until mixture resembles a crumbly texture. Transfer mixture to a bowl and add maple syrup, coconut flour, cocoa powder, almond butter and vanilla. Combine well and if necessary, add a little more almond butter or maple syrup to achieve a consistency that holds together to form a ball.

Step 2

Roll into small golf size balls and place on a tray lined with baking paper. Place in the refrigerator to chill for 15 minutes.

Step 3

For the outer chocolate coating, use a shallow glass dish to melt the dark chocolate and coconut oil. Melt in 30 second bursts in the microwave.

Step 4

Using two forks for balance, dip each ball into the chocolate mixture. Ensure excess chocolate runs off before gently placing onto a tray lined with baking paper. Sprinkle with cocoa nibs or grated dark chocolate. Refrigerate for 30 minutes to set.

Vegan Easter Egg Bliss Balls