Eastology .... A La Fitology Kitchen Style!
Vegan, Free from sugar & gluten
Ingredients for two Eggs
60g Hazelnut puree
80g Dates (deglet Nour or Medjool)
5g Cacao powder
Dark chocolate Coating
30g Cacao butter
2 tablespoon Cacao powder
1 tablespoon Agave syrup
Alternatively use your favourite sugar free dark chocolate (85% cocoa minimum) and melt it on a low heat.
1. Using a food processor, combine walnuts, dates, hazelnut puree (without its natural oil) and cocoa powder. Blitz until all well combined.
2 Split the mixture into 2 balls. Shape the mixture with the palm of your hands and rotating with the help of your fingers until the egg is shaped.
3. Melt the cacao butter in a bain-Marie on a low heat (70°C); add the cocoa powder, agave syrup and mix well.
4. Prepare a baking paper or a non-stick tray to lay the egg.
Roll the egg into the melted chocolate until all surfaces are covered and allow it to dry in a cool dry place for 2 hours.
Nut Allergy? Simply melt the chocolate and pour a thin layer into a non-stick mould and allow to air dry, time will depend on the chosen mould thickness.