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Chocolate Covered Easter Eggs (Dairy-Free)

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With Easter right around the corner, I see pretty pastel-colored chocolate eggs everywhere I go. I used to love them as a kid, but ever since I learned how to read and interpret the ingredients properly, I lost all my interest. No thanks, I don’t want any artificial flavors and colors, GMO soy lecithin, GMO corn syrup, refined sugars, etc. in my chocolate, no matter how good it tastes! Especially when I can make my own healthy and finger-licking delicious Chocolate Covered Easter Eggs using high-quality ingredients in just a few minutes!

These chocolate-covered Easter eggs remind me of Bounty bars. They have that buttery coconut-y filling that’s made with a combination of unsweetened shredded coconut, raw cashews, pure maple syrup, and vanilla.

I used natural superfood powders to color them for a fun Easter twist. Turmeric powder for yellow, spirulina for blue-green, and beetroot powder for pink. You can start with 1/2 teaspoon of each and add more, if needed, to get the color that you like. The more you add, the stronger the taste will be of course, so keep that in mind!

Dip the colored eggs into the melted chocolate, freeze or refrigerate, and share them with your loved ones with peace of mind! Happy Easter!

Further Food Nutritionist Commentary:

Turmeric, and especially its most active compound curcumin, have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis

By Anna Lee

Chocolate Covered Easter Eggs (Dairy-Free)

  • Prep Time:25 Minutes
  • Cook Time:15 Minutes
  • Servings: 8

Ingredients

1 cup unsweetened shredded coconut

1 cup raw cashews

2-3 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon turmeric powder, spirulina powder, beetroot powder

1/2 cup dairy-free dark chocolate chips 

1 teaspoon coconut oil

1 scoop Detox Organics Chocolate Superfoods Powder or Further Food Chocolate Collagen Peptides

Pinch of sea salt

Instructions

  1. For the Easter Eggs: Add all ingredients except the food coloring into a food processor and blitz until the cashews break down into tiny pieces and you get a sticky mixture. Do not over-process as you’d end up with nut butter.
  2. Divide the mix into 3 parts, take 2 parts out of the food processor and set aside. Add turmeric powder and blitz for a few seconds to combine.
  3. Roll into a ball and then press the top and side to shape like an egg. Set aside on a parchment paper-lined baking dish.
  4. Wipe the food processor and repeat the process with the next 1/3 of the mix.
  5. Add spirulina, blitz, form into eggs, and set aside. And once more using beetroot powder, until all the mixture is used up.
  6. Place the eggs into the freezer while you prepare the chocolate.
  7. For the Chocolate Shell: Melt chocolate chips and coconut oil in a small pot over low heat. Remove from heat once melted, add Detox Organics or Further Food Chocolate Collagen Peptides and sea salt, and stir to evenly combine.
  8. Assemble: Take the eggs out of the freezer. Dip them into the chocolate mix one by one to thoroughly coat.
  9. Place back on the lined baking dish and return to the freezer to set (about 15 minutes).
  10. Drizzle the remaining chocolate over the eggs to create patterns if you wish and place back in the freezer or fridge for another 15 minutes.
  11. Enjoy and store leftovers in the fridge.
For the Easter Eggs: Add all ingredients except the food coloring into a food processor and blitz until the cashews break down into tiny pieces and you get a sticky mixture. Do not over-process as you’d end up with nut butter. Divide the mix into 3 parts, take 2 parts out of the food processor and set aside. Add turmeric powder and blitz for a few seconds to combine. Roll into a ball and then press the top and side to shape like an egg. Set aside on a parchment paper-lined baking dish. Wipe the food processor and repeat the process with the next 1/3 of the mix. Add spirulina, blitz, form into eggs, and set aside. And once more using beetroot powder, until all the mixture is used up. Place the eggs into the freezer while you prepare the chocolate. For the Chocolate Shell: Melt chocolate chips and coconut oil in a small pot over low heat. Remove from heat once melted, add Detox Organics or Further Food Chocolate Collagen Peptides and sea salt, and stir to evenly combine. Assemble: Take the eggs out of the freezer. Dip them into the chocolate mix one by one to thoroughly coat. Place back on the lined baking dish and return to the freezer to set (about 15 minutes). Drizzle the remaining chocolate over the eggs to create patterns if you wish and place back in the freezer or fridge for another 15 minutes. Enjoy and store leftovers in the fridge.

Nutrition Information

Per Serving: Calories: 289; Total Fat: 23 g; Saturated Fat: 16 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 g; Sodium: 10 mg; Potassium: 227 mg; Carbohydrate: 18 g; Fiber: 5 g; Sugars: 8 g; Protein: 6 g

Vitamin C: 1%; Vitamin A: 0%; Iron: 13%; Calcium: 3%

Indulge guilt free with Chocolate Collagen Peptides! Learn more here.

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