Flower pollen carrot Easter eggs
- Vegan / Gluten-free / Without refined sugar
Preparation time: 45 min - Difficulty level: easy
Ingredients for 15 portions:
- 80 g soaked dates(optionally 1-2 bananas)
- 100 ml soaking liquid
- 70 g roasted hazelnuts
- 1 tbsp crushed linseed
- 120 g grated carrots
- 50 g rice flakes (optionally oat flakes)
- 2 tbsp hazelnut butter
- 1/2 tsp vanilla powder or ground tonka bean
Topping:
- 1/2 bar of organic dark chocolate
- Chopped hazelnuts
- 2 tbsp flower pollen
- 80 g soaked dates(optionally 1-2 bananas)
- 100 ml soaking liquid
- 70 g roasted hazelnuts
- 1 tbsp crushed linseed
- 120 g grated carrots
- 50 g rice flakes (optionally oat flakes)
- 2 tbsp hazelnut butter
- 1/2 tsp vanilla powder or ground tonka bean
Topping:
- 1/2 bar of organic dark chocolate
- Chopped hazelnuts
- 2 tbsp flower pollen
Preparation:
Soak the dates overnight or pour hot water over them and soak for at least 10 minutes. Optionally, peel the bananas and mash them with a fork.Then finely grate the carrots and roast the hazelnuts in a pan without oil for approx. 5 minutes and then chop finely.
Then puree or blend with the soaking liquid. Add the ground hazelnuts, grated carrots, chopped hazelnuts, linseed, rice flakes, hazelnut butter and vanilla powder and mix to a homogeneous mass. The mixture should be relatively firm and sticky. If it is too runny, add more ground hazelnuts or rice flakes. If it is too crumbly, add more soaking liquid.
Now place in the fridge for approx. 20 minutes.
Then form small eggs from the dough. Depending on the size, you will get approx. 15-20 pieces.
Melt the dark chocolate in a bain-marie and spread over the eggs with a spoon. While the chocolate is still liquid, garnish with flower pollen and chopped hazelnuts and leave to cool well. Store in a cool place until ready to serve.
