Name: Mini Eggs!
Yield: 4 Person(s)
Cuisine: COM_JOOMRECIPE_CUISINE_
Ingredients: 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!

01604 621531

northampton@dailybread.co.uk

(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!

Category:

Snacks & Bread

Ingredients

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.