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Dairy-free and nut-free filled eggs
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Inclusive dairy and nut-free Easter eggs for everyone to enjoy.
Ingredients:
  • 165.00 ml sunflower seeds (see notes)
  • 20.00 gm caster sugar
  • 16.10 gm sunflower oil
  • 2.20 gm vanilla extract
  • 0.63 gm ground cinnamon
  • 0.60 gm sea salt
  • 150g dairy-free no-added-sugar dark chocolate, chopped (see notes)
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Line a baking tray with baking paper and spread sunflower seeds on it. Bake for 20 minutes until lightly golden and toasted. Let them cool for 10 minutes, then set aside 2 tablespoons of seeds.
  • Move the rest of the sunflower seeds into a food processor along with the sugar. Pulse until finely chopped. Drizzle in the oil and blend until a velvety paste is created. Incorporate the vanilla, cinnamon, and salt. Pulse until well mixed. Transfer the mixture to a bowl and let it cool completely.
  • Put the chocolate in a microwave-safe bowl. Microwave on HIGH (100%), pausing to stir with a metal spoon halfway through, for about 1 minute until melted and smooth. Let it sit for 2 minutes to cool slightly.
  • Fill each cavity of an 8-hole Easter egg mould with 1 teaspoon of melted chocolate. Use the back of a metal spoon to coat the sides and create a shell. Place in the freezer for 5 minutes or until chocolate is firm.
  • Fill each chocolate shell with 2 level teaspoons of sunflower paste. Drizzle 2 teaspoons of melted chocolate over the filling to cover it completely. Freeze for 10 minutes until firm. Coarsely chop the remaining sunflower seeds.
  • Gently remove eggs from the mould. Coat the curved side of each egg with a bit of leftover melted chocolate, then sprinkle with chopped sunflower seeds. Repeat with the rest of the eggs, chocolate, and sunflower seeds. Serve as instructed in the recipe notes.

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