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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!
| 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.
