RECIPE: Chocolate Crunch Truffle Eggs

Need a healthy alternative for Easter? Look no further

Here at WelleCo, we're big proponents of eating for enjoyment. But if the traditional Easter delicacies aren't to your liking, we've created a clean, healthy alternative to all the sugar-laden treats that might be on offer. These delicious, nutritionally-balanced truffle eggs will satisfy every sweet tooth, making them perfect for sharing with your loved ones over the holidays. 

The recipe heroes our Nourishing Protein in Chocolate, which also delivers numerous beauty-through-wellness benefits, such as support for healthy skin, as well as powering up your body with everything it needs to thrive. So really, you'd be doing yourself a favour by indulging in a few of our protein eggs, right?

Chocolate Crunch Truffle Eggs

For the eggs:

4 scoops WelleCo plant-based Nourishing Protein in Chocolate

1 cup soaked almonds

2 cups pitted dates

1 1/3 cup ground almonds

pinch of salt

 

For the chocolate coating:

1/3 cup coconut oil

2 scoops WelleCo plant-based Nourishing Protein in Chocolate

1/4 cup shredded pistachios

 

To make:

Soak dates for at least 1 hour, preferably overnight. Strain and set aside.

In a food processor, blitz together dates, ground almonds, WelleCo plant-based Nourishing Protein in Chocolate and salt.

Process until a dough consistency.

Using an egg mould, form truffles and freeze for 30 minutes.

Make chocolate coating. Dip the truffles into the chocolate until fully coated and top with shredded pistachios.

Leave to set for 15 minutes then enjoy.

Makes 14-16 eggs.