Healthy Easter Eggs

Chocolate easter eggs with a bite taken of of one showing an orange middle, in a straw easter basket.

A chewy carrot date dough covered in melted chocolate chips to make the most delicious and healthy easter treat! A huge winner for the whole family.

Prep Time35

Total Time35

Servings: easter eggs

Author: Danika Vanderpyl

Equipment

1 food processor

Ingredients

1 cup dates (I use 10 Medjool dates)
1 cup carrot 1 big carrot, or 3 small carrots
1 ½ cup rolled oats
1 teaspoon fresh ginger or powdered ginger
1 ½ teaspoons cinnamon
¼ teaspoon sea salt
1 cup chocolate chips (use dark chocolate to make these less sweet)
1 tablespoon coconut oil

Instructions

Start by removing the stem and pit from dates if needed. Place the dates in a small bowl and pour hot water over them to sit and soften. After 5 minutes, drain the water from the dates and set aside.
Cut the carrot into large chunks, then place the chunks in the food processor with the S blade and blitz until the carrot is coarse, small chunks - about 10 seconds. Measure one cup of carrots from the food processor to use and set aside.
Now place the rolled oats in the food processor (no need to wash the food processor between!!) and blend until the oats look like coarse sand, about 20 seconds.
Add the carrots back in and the remaining ingredients (dates, ginger, cinnamon, and sea salt) to the food processor with the oats. Blend until the ingredients have combined and a ball of dough has formed, about 1 minute.
Use a tablespoon to grab a good scoop of the dough and shape it into an easter egg. I was making ovals and then pinching on the side to form the top. It will make around 15, depending on how big or small you choose to make them. Place them in the freezer while you melt the chocolate.
Melt the chocolate in the microwave - about 15 seconds at a time with stirring between or on low heat on the stove.

I think it's easier on the stove if you have a gas stove and can control having really low heat. If chocolate is melted with high heat, it will easily burn or seize up.

Stick a toothpick into the egg shape and dip it into the melted chocolate to coat both sides. Place the chocolate-covered egg on a cookie sheet covered in parchment paper. Repeat until all eggs are covered in chocolate. Use any leftover chocolate to drizzle on top of the eggs. Place the pan in the fridge to set the chocolate. Keep the chocolate eggs in the fridge and enjoy them within a week or in the freezer for 6 months.

Notes

For step-by-step photos of this recipe, scroll up.

Without dates: Instead of using dates, use raisins or dried apricots.

Without oats/grain-free: Use pecans, almonds, or walnuts instead of rolled oats.

Top Tips:

- Make sure to soak the dates so they are soft! I like to use medjool dates. Soaking the dates is an important step in creating a dough texture.
- If the dough is too thick, it may be from using hard dates. Add 1-2 tablespoons of hot water, and process again. Sometimes blending more in the food processor is all that is needed.

- If the dough is too sticky, add more oats!

- For the best flavor use organic carrots, and ones that are sweet-tasting! Those farmer's market carrots are perfect!

Nutrition