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Recipe: Elle Macpherson's Chocolate Crunch Truffle Eggs

March 30th 2018 / 0 comment


Photography by Edgar Raw

Looking for a healthier recipe to try this Easter? These tasty chocolate truffle eggs from WelleCo are guaranteed to please the whole family

Makes 14-16 eggs


4 scoops WelleCo Nourishing Plant Protein Peruvian Chocolate

1 cup soaked almonds

2 cups pitted dates

1 and 1/3 cup ground almonds

pinch of salt


1/3 cup coconut oil

2 scoops WelleCo Nourishing Plant Protein Peruvian Chocolate

1/4 cup shredded pistachios


1. Soak dates for at least 1 hour, preferably overnight. Strain and set aside.

2. In a food processor, blitz together dates, ground almonds, Nourishing Plant Protein and salt.

3. Process until a dough consistency.

4. Using an egg mould, form truffles and freeze for 30 minutes.

5. Make chocolate coating by mixing all the ingredients. Dip the truffles into the chocolate until fully coated and top with shredded pistachios.

6. Leave to set for 15 minutes then enjoy.

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