White Chocolate Truffle Eggs

• Dairy-free, caffeine-free chocolates.
• Sweetened naturally with fruit and nuts.
• Makes enough for 5 medium egg halves.
• Easily moulded into a variety of chocolate shapes.

Raw Cacao Butter, Organic 1kg (Sussex Wholefoods)

50g Cacao Butter

Virgin Coconut Oil, Organic 400g (Clearspring)

1 Tbsp Coconut Oil

Organic Ground Almonds (1kg) - Sussex WholeFoods

20g Ground Almonds

Organic Desiccated Coconut (500g) - Sussex WholeFoods

20g Desiccated Coconut

Organic Cashew Nuts (1kg) - Sussex WholeFoods

25g Cashew Nuts

Quinoa Flakes 1kg (Healthy Supplies)

20g Quinoa Flakes

Vanilla Pods, x 2 Pack (Sussex Wholefoods)

1 Vanilla Pod i.e. all the seeds from inside.

Lucuma Powder 300g (Naturya)

1 tsp of Lucuma Powder

Freeze Dried Banana Powder 100g (Healthy Supplies)

1-2 Tbsp of Freeze-dried Banana Powder

Organic Medjool Dates (500g) - Sussex WholeFoods

3 Medjool Dates, with stone removed

Other Ingredients

Method

1. Roughly grate the Cacao Butter into a heat-proof bowl. This will make for quicker melting.
2. Place the bowl over a saucepan of boiling water. Ensure the water does not touch the base of the bowl. You do not need to put the pan on the hob.
3. Add the coconut oil and stir until it melts. Now stir in the seeds from the vanilla pods.
4. Make sure the pits/stones are removed from your Medjool Dates. Finely chop and squash into a paste with the back of a fork or use a food processor to create a rough paste. Put to one side.
5. Using a coffee grinder or food processor to grind the cashew nuts into a medium-fine powder.
6. Add all the remaining ingredients. Combine thoroughly.
7. Now spoon the mixture into your chosen chocolate mould, pressing it in firmly to ensure there are no air bubbles.
8. Flatten off the top with a knife, palette knife or spatula and place in the fridge for 5-6 hours or overnight.
9. Using disposable gloves turn out each chocolate egg and display or wrap as you wish!