Vegan choc mousse eggs

Authorali
DifficultyBeginner

Description:
Here is a recipe for a healthy snack. Rabbi dates are used to make these eggs! As you may know, Rabbi date has a high nutritional value. Also, the coconut gives a wonderful taste to them. These Easter eggs with avocado mousse are a healthier treat. We tried to use healthy, tonic, and delicious ingredients to make these tasty eggs!
Vegan choc mousse eggs
These Easter eggs with avocado mousse are a healthier treat. We tried to use healthy, tonic, and delicious ingredients to make these tasty eggs!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 250 g Rabbi dates, pitted
 65 g desiccated coconut
 125 g walnuts
 2 tbsp dark cocoa powder, plus 30g (one-fourth cup), extra
 2 ripe avocados
 60 ml pure maple syrup
 2 tsp vanilla extract
 Pistachio kernels, finely chopped, to decorate
 Freeze-dried strawberries, finely chopped, to decorate
1

Place date, coconut, walnuts and cocoa in a food processor and process until the mixture is finely chopped and comes together. Divide into 24 portions and roll into egg-shaped balls. Place in the fridge for 1 hour to chill.

2

Meanwhile, clean the food processor bowl then place the avocado, maple syrup, vanilla, extra cocoa and a generous pinch of salt. Process until smooth. Transfer to a bowl and place in the fridge for 1 hour to chill.

3

Use your thumb to make a deep indentation in each egg. Spoon the mousse into a piping bag fitted with a 1cm fluted nozzle. Pipe the mousse into the indents. Sprinkle with pistachio or strawberry.

Ingredients

 250 g Rabbi dates, pitted
 65 g desiccated coconut
 125 g walnuts
 2 tbsp dark cocoa powder, plus 30g (one-fourth cup), extra
 2 ripe avocados
 60 ml pure maple syrup
 2 tsp vanilla extract
 Pistachio kernels, finely chopped, to decorate
 Freeze-dried strawberries, finely chopped, to decorate

Directions

1

Place date, coconut, walnuts and cocoa in a food processor and process until the mixture is finely chopped and comes together. Divide into 24 portions and roll into egg-shaped balls. Place in the fridge for 1 hour to chill.

2

Meanwhile, clean the food processor bowl then place the avocado, maple syrup, vanilla, extra cocoa and a generous pinch of salt. Process until smooth. Transfer to a bowl and place in the fridge for 1 hour to chill.

3

Use your thumb to make a deep indentation in each egg. Spoon the mousse into a piping bag fitted with a 1cm fluted nozzle. Pipe the mousse into the indents. Sprinkle with pistachio or strawberry.

Vegan choc mousse eggs

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