(Children's) surprise with vegan Easter eggs
Ta-da! Vegan surprise eggs at Easter breakfast. Be warned this candy is addictive due to the delicious combination of dates, chocolate, peanut butter and oats. Vegan Easter eggs can be found in any supermarket. For example, I used Albert Heijn's vegan Easter eggs for this recipe. My personal taste: the extra dark chocolate. But of course you can use any Easter egg for this Easter candy. Also delicious to make from leftover Easter eggs.
Kitchenware
- au bain-marie pan
- (saucepan)
- food processor
Ingredients
- 20 Easter eggs
- 12 Medjoul dates
- 100 gr oatmeal
- 1 el peanut butter
- 2 handful of salty peanuts (or a combo with other note)
Instructions
- In a food processor, blend the pitted dates, oatmeal and peanut butter.
- Knead it into a ball of dough.
- Fold a total of 14 Easter eggs into a piece of dough and roll it into a ball (see photo).
- Cut the peanuts into small pieces and roll the balls well through the sliced nuts. Place the balls on a platter or large plate.
- Melt 6 Easter eggs au bain-marie.
- Drizzle the balls with the melted chocolate.
- Place the bowl in the fridge for a while until the chocolate has solidified. Ready for the Easter table!