Raw cacao contains 40x more antioxidants than blueberries, which is why these eggs taste bitter without added sweetener.
Chocolate Eggs
Delight your little one with these scrumptious, wholesome chocolate eggs! Made with creamy avocado and rich cacao powder, these delightful treats are not only nutritious but also irresistibly tasty. Whip them up in minutes for a fun and healthy snack that your baby will love!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- 1/2 cup of cooked chickpeas (120 ml)
- 1 tablespoon of cocoa powder (15 ml)
- 1 tablespoon of grated coconut (15 ml)
- 2 tablespoons of peanut butter (28 g)
📦Other(1)
- 2 tablespoons of raisins (30 ml)
👨🍳 Instructions
- 1
Soak the raisins in filtered water for 10 minutes.
- 2
In a food processor, combine all the ingredients and process until a homogeneous dough forms.
- 3
Shape the mixture into small egg shapes by hand and wrap them in colored foil.
- 4
For added fun, place the eggs in a nest.
💡 Pro Tips
- ✓Temper your chocolate at 88-90°F for dark chocolate or 84-86°F for milk chocolate to achieve proper crystal formation and prevent white bloom on your finished eggs.technique88-90°F dark, 84-86°F milk
- ✓Chill your egg molds to 65-68°F before pouring tempered chocolate to ensure clean release and sharp detail definition in the final shape.equipment65-68°F
- ✓When shaping by hand, work with portions no larger than 1 tablespoon (15g) at a time to maintain consistent egg proportions and prevent mixture from warming above 75°F.technique15g portions, below 75°F
- ✓Refrigerate shaped eggs for exactly 15-20 minutes before wrapping to firm the exterior without creating condensation that would prevent foil adhesion.timing15-20 minutes
- ✓Process your mixture in 10-second pulses with 5-second rests to prevent friction heat from exceeding 80°F, which would melt fats and create an oily texture.equipment10-second pulses, below 80°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Raw cacao contains 40x more antioxidants than blueberries, which is why these eggs taste bitter without added sweetener.
Chocolate Eggs
Delight your little one with these scrumptious, wholesome chocolate eggs! Made with creamy avocado and rich cacao powder, these delightful treats are not only nutritious but also irresistibly tasty. Whip them up in minutes for a fun and healthy snack that your baby will love!
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- 1/2 cup of cooked chickpeas (120 ml)
- 1 tablespoon of cocoa powder (15 ml)
- 1 tablespoon of grated coconut (15 ml)
- 2 tablespoons of peanut butter (28 g)
📦Other(1)
- 2 tablespoons of raisins (30 ml)
👨🍳 Instructions
- 1
Soak the raisins in filtered water for 10 minutes.
- 2
In a food processor, combine all the ingredients and process until a homogeneous dough forms.
- 3
Shape the mixture into small egg shapes by hand and wrap them in colored foil.
- 4
For added fun, place the eggs in a nest.
💡 Pro Tips
- ✓Temper your chocolate at 88-90°F for dark chocolate or 84-86°F for milk chocolate to achieve proper crystal formation and prevent white bloom on your finished eggs.technique88-90°F dark, 84-86°F milk
- ✓Chill your egg molds to 65-68°F before pouring tempered chocolate to ensure clean release and sharp detail definition in the final shape.equipment65-68°F
- ✓When shaping by hand, work with portions no larger than 1 tablespoon (15g) at a time to maintain consistent egg proportions and prevent mixture from warming above 75°F.technique15g portions, below 75°F
- ✓Refrigerate shaped eggs for exactly 15-20 minutes before wrapping to firm the exterior without creating condensation that would prevent foil adhesion.timing15-20 minutes
- ✓Process your mixture in 10-second pulses with 5-second rests to prevent friction heat from exceeding 80°F, which would melt fats and create an oily texture.equipment10-second pulses, below 80°F