The raw vegan cousin of Cadbury's Mini Eggs. Little candies made from coconut butter and coloured with fresh veggie juices!
Ingredients
1 cup unsweetened shredded coconut OR ½ cup coconut butter
1 tbsp agave
2 tbsp almond milk
¼ tsp vanilla
A pinch of pink salt
Natural food colouring*
Instructions
In a food processor, process shredded coconut until a paste forms. Scrape down the sides as needed. (Skip this step if already using coconut butter.)
Add all other ingredients, except for food colouring, and process until mixture forms a paste and clumps into a ball.
Divide mixture into three separate bowls. Add desired food colouring to each bowl and mix until homogenous. For easy shaping, mixture should not stick to your fingers when touched. Add a little bit of shredded coconut if mixture is too wet.
Roll mixture into little egg shapes, about the size of a nickel.
Chill in refrigerator or freezer until firm.
Decorate with chocolate ganache if desired. Use mini eggs to fill macaroon nests!
Notes
*Natural food colours: Pink – beet juice from about a 1 inch nob of raw beet Purple – 6 pureed blueberries + a bit of beet juice Orange – juice and pulp of 1 small carrot
Recipe by Radiant Rachels at https://radiantrachels.com/raw-vegan-mini-eggs/