Mini Eggs!

(Vegan and Gluten Free)

Mini eggs are a lovely indulgence at Easter but these are a little more nutritious than the usual shop brought ones. Tip – When working with the homemade marzipan, try to keep your hands to yourself as the natural oils from the almond flour does seep a little. Your hands will be lovely and soft after though!

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Ingredients

For 4 Person(s)

Mini eggs

  • 300 grams ground almonds (you could use the leftover pulp from making almond milk)
  • 4 tbsp Agave Syrup
  • 1 tsp Almond essence
  • 2 Heaped tbsp cornflour
  • 1 tbsp coconut sugar
  • 2 - 3 tbsp cacao nibs, depending on how speckled you want your eggs!

Mini Eggs! Directions

Place all of the ingredients into a food processor/blender and process briefly to bring the ingredients together to make a ball.

Tear off little pieces and roll in your hands to make mini eggs (tip – if you add more pressure to one end of rolling, you will easily make an egg shape).

Store in the fridge preferably but can be stored at room temperature.

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