Easter can wreak havoc on your health with so many tempting chocolate treats in stores, in fridges, in your hands and then in your mouth. And whilst everything in moderation has its place, it’s a slippery slope from balance down to overindulgence. Enter this tried and tested healthy Easter egg recipe.
These Easter eggs are a delicious and guilt-free treat and provide a healthier alternate to have on hand this Easter period. They’re naturally sweetened with honey and made with almond and coconut flours, making them a great option for anyone following a paleo or gluten-free diet. Plus, the addition of natural food colouring makes them a fun and festive addition to any Easter celebration.
Or, you know, you could stick with your regular chicken eggs… but where’s the fun in that?
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
- Dark chocolate chips
- Optional: natural food colouring (made from fruits and vegetables)
In a large bowl, combine the almond flour, coconut flour, honey, coconut oil, vanilla extract, and salt. Mix until well combined.
Divide the mixture into several small bowls and add natural food colouring if desired. Mix well to incorporate the colours.
Using your hands, form the mixture into small egg shapes.
Melt the dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until completely melted.
Dip each egg-shaped piece into the melted chocolate, making sure it’s fully coated. Use a fork to lift the egg out of the chocolate and let any excess chocolate drip off.
Place the eggs on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow the chocolate to harden.
Once the chocolate has hardened, serve and enjoy!
Note | This healthy Easter egg recipe can be used to make any amount of eggs, depending on your desired size. Go for a bunch of small eggs, reach for a giant one, or mix it up… the choice is completely yours.