Energy-Packed Easy Easter Eggs

No Cooking Easter Egg Recipe

This Easter, try out my easy Easter egg recipe for energy packed Easter eggs. It’s a no cooking recipe for Easter eggs that requires just four main ingredients. Make them in a few easy steps, either with or without a chocolate outer covering.

Also, do check out two of my other easy Easter egg recipes – a quick and easy, marzipan Easter egg recipe for making Easter eggs without moulds, and my delicious chocolate Easter egg recipe.

Ingredients

200g black dates (Around 34 dates)

200 g chocolate biscuits

120g almonds (3/4 cup)

80 g + 170 g dark chocolate

2 tsp ghee /soft butter

Procedure

1. Soak the dates in boiling hot water, just enough to cover them, for 20 minutes. Drain the water, remove the seeds from the dates, and mash them with a fork or in a mixer-grinder.
2. Dry roast the almonds on medium heat for around 5 minutes. Cool them and then coarsely grind them.
3. Break the biscuits up into smaller pieces and grind them in a mixer-grinder to a coarse powder.
4. Melt 80 g of the chocolate in a double boiler. Also melt 170g chocolate in another bowl.
5. Mix the ground biscuits and almonds. Mix in the mashed dates. Then add the 80g melted chocolate and mix everything again first with a spoon and then with your hand.
6. You could mould eggs with this mixture using your hands. As decoration, you could roll them in desiccated coconut or apply some melted chocolate over them and roll them in sprinkles.
7. You could also mould half or whole Easter eggs with this mixture. Lightly grease the hollows of an egg mould tray with oil. Press the mixture into each of the hollows and level the tops of each.
8. Keep the hand moulded eggs and the mould tray in the freezer for 15 minutes.
9. Unmould the egg halves. You could apply a layer of melted chocolate on their curved surface and then add some sprinkles on it to create different designs.
10. Grease the hollows of an 8-mould egg mould tray lightly with oil.
11. Cool the 170g melted chocolate till it is only luke warm and therefore has a thick flowing consistency. Add around 2 tsp of it to each hollow of the mould tray. Then spread the chocolate to coat the inside of the hollow completely using a brush or the teaspoon itself. Keep the mould tray in the freezer for 15 minutes.
12. Apply one more layer of chocolate to the egg moulds and place the tray in the freezer again for 15 minutes.
13. Press the date-nut mixture down into each hollow, levelling the top. Place the mould tray in the freezer for 15 minutes.
14. Apply a layer of melted chocolate to the top of 4 of the egg halves. Unmould two egg halves. Then spread melted chocolate over the top of the remaining two egg halves. Lightly press an unmoulded egg half on each of these to form two intact eggs. Place the mould tray in the freezer for 15 minutes.
15. Remove the mould tray from the freezer and unmould the half eggs and the intact eggs.
16. Apply melted chocolate in different patterns over the curved top of the half eggs and roll them in sprinkles.
17. Apply melted chocolate to the two ends of the intact eggs. Press both ends of one in golden sprinkles and of the other in multicoloured sprinkles.
18. Store all the eggs in the fridge. The ones without the chocolate outer covering will stay good for a week. The chocolate covered ones will stay good for a month.

Enjoy!