- 125 g (unpitted). I let them soak in warm water for about 30 minutes but you can also add some water later in the process if necessary.
- 25 g almond meal or blanched almonds
- 25 g hazelnuts - add extra if you want to put them inside the eggs too
- 25 g cocoa powder (I use raw organic powder)
- 1/2 tbsp maca powder (optional but recommended to enhance the cocoa powder)
- to taste vanilla extract or vanilla bean powder, optional
- 1 drop coconut essence (to coat the eggs)
- almonds - finely chopped and grated (to coat the eggs)
- Normally I use raw nuts but this time I dry roasted the hazelnuts in the oven at 150°C for about 15 minutes. Be careful as they color quite quickly, and then they will burn. Roasting will give a more pronounced hazelnut flavour to the eggs, but it is not absolutely necessary.
- Grind the nuts in a chopper or food processor and put them aside. Personally I like it when the nuts are not too fine, that gives a nice crunch/bite to the eggs.
- Next put the dates and the cocoa powder in the food processor and the optional maca and vanilla.
- Once this is finely chopped and well mixed, add the nuts. The mixture has to be a little sticky, so add a little bit of water if needed.
- First roll small balls between your hands with the mixture. Fold a hazelnut inside if you like, put it back in shape and then with your fingers put pressure on one side to make it egg shaped.
- Roll them through the chopped almonds with coconut essence (just a drop will do), and through cocoa powder or you can sprinkle them with cocoa powder with a small sieve.
You can also cover them with cinnamon, orange zest or whatever else you can think of!
Now, enjoy!! I keep them in the fridge, and take them out about half an hour before eating (if I can wait that long ).See also my public OMS page. https://www.facebook.com/OMSleefstijl/posts/391574581336303
You can make round balls of them during the rest of the year.
Happy Easter to you all! Lizet