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Vegan choc mousse eggs recipe
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Prep Time:
120 minutes
Cook Time:
Total Time:
120 minutes
Indulge guilt-free with creamy avocado mousse-filled Easter eggs!
Ingredients:
  • 65g (3/4 cup) desiccated coconut
  • 250g fresh medjool dates, pitted
  • 125g (1/2 cup) walnuts
  • 20.00 gm dark cocoa powder, plus 30g (1/4 cup), extra
  • 2 ripe avocados
  • 60ml (1/4 cup) pure maple syrup
  • 8.80 gm vanilla extract
  • Pistachio kernels, finely chopped, to decorate
  • Freeze-dried strawberries, finely chopped, to decorate
Instructions:
  • Combine dates, coconut, walnuts, and cocoa in a food processor and pulse until finely chopped and well combined. Shape the mixture into 24 egg-shaped balls and refrigerate for 1 hour to chill.
  • After cleaning the food processor bowl, add the avocado, maple syrup, vanilla, extra cocoa, and a generous pinch of salt. Blend until creamy. Refrigerate in a bowl for 1 hour to chill.
  • Press your thumb gently into each egg to create a well. Fill a piping bag with a 1cm fluted nozzle with the mousse and pipe it into the wells. Finish by sprinkling with pistachio or strawberry.

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