We've been inspired by a mixture of sweet treats for these including Ferrero Rochers, a healthier chocolate spread, and a classic little energy ball. We've packed them with hazelnuts and dates and sweetened them with only a little maple syrup. Enjoy!
Notes:
*You can buy them pre-ground if desired or available to you.
Serves 12
Prep: 15 minutes
Method
Place the hazelnuts in your food processor or blender and blend to a fine crumb. No need to do this if they are pre ground! Set approximately 2 heaped tbsp or 40g to one side for coating the egg bites.
Place the dates into your blender or food processor. Blend to a paste. Add the hazelnuts back in along with all the other ingredients.
Blend everything together to a soft paste; it shouldn’t be sticky.
Divide the mixture into 12 mounds. Mould these in your hands to form egg-like shapes.
Place the reserve ground hazelnuts in a bowl or on a plate. Coat the eggs in the ground almonds. Place in a container or on a plate in the fridge for a couple of hours.
Store in the fridge for up to two weeks in a sealed container or freeze for up to 2 months. Enjoy!
