Easter Chocolate Truffles

Get ready for Easter with my delicious Chocolate Truffles! They're made from wholesome ingredients such as cashew nuts, coconut cream, maple syrup, and dark chocolate and simply melt in your mouth. Unlike store-bought Easter eggs, these truffles are bursting with nutrients and completely free from refined sugars. Give them a try and treat yourself this Easter!

Easter Chocolate Truffles

DIETARY: V, VEG, DF, GF, EF

ALLERGENS: Nuts

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 20

PREP: 20 mins (+ 6 hours setting)

INGREDIENTS:

TRUFFLES 
1 cup (145g) cashews 

½ cup (125ml) coconut milk 

2 tbsp (40ml) coconut oil, melted 

2 tbsp (40ml) maple syrup 

150g dark chocolate, melted (use diary-free for a dairy-free truffle)

COATING 

150g dark chocolate (use diary-free for a dairy-free truffle)

1 tbsp (20ml) coconut oil 

METHOD:

1. Place cashews into a small bowl and cover with boiling water. Let soak for 1-2 hours. Drain and rinse. 

2. Place soaked cashews, coconut milk, coconut oil and maple syrup into a high-speed blender and blend on high until smooth and creamy for approx. 1 minute. 

3. Add melted chocolate and blend until smooth. 

4. Pour mix into a bowl and place into the freezer to set for 4 hours. 

5. Take chocolate mix out of the freezer and roll into small balls/ovals/eggs (you need to work quick here as the mixture will soften quickly. We recommend using kitchen gloves for this step). Place each ball onto a lined baking tray and place the finished balls into the freezer for 10-15 mins before dipping in chocolate. 

6. For the topping, melt the chocolate and coconut oil in a bowl over boiling water. 

7. Using a thin skewer, pinch the chocolate eggs and dip each into the melted chocolate. Place onto a tray lined with baking paper. Place in the freezer to set for a few minutes. 

8. Enjoy! 

STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months. 

TIPS:

• Prep tips: 
  Instead of chilling the truffle batter in a bowl, fill the mixture into small moulds of choice and freeze in the moulds. Then dip each into chocolate.  

• Allergies: 
  For a nut-free version: Swap cashews for sunflower seeds or tahini. 

• Easy ingredient swaps: 
  Swap coconut milk for milk of choice. 
  Swap maple syrup for honey. 

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