It’s the Easter Weekend!

The fabulous people at WelleCo have shared with a recipe with us for a nutrionally balanced Chocolate Crunch Truffle Eggs – a perfect treat this Easter Weekend which won’t leave you with a sugar crash!

Chocolate Crunch Truffle Eggs

For the eggs:

4 scoops WelleCo plant-based Nourishing Protein in Chocolate

1 cup soaked almonds

2 cups pitted dates

1 1/3 cup ground almonds

pinch of salt

For the chocolate coating:

1/3 cup coconut oil

2 scoops WelleCo plant-based Nourishing Protein in Chocolate

1/4 cup shredded pistachios

To make:

Soak dates for at least 1 hour, preferably overnight. Strain and set aside.

In a food processor, blitz together dates, ground almonds, WelleCo plant-based Nourishing Protein in Chocolate and salt.

Process until a dough consistency.

Using an egg mould, form truffles and freeze for 30 minutes.

Make chocolate coating. Dip the truffles into the chocolate until fully coated and top with shredded pistachios.

Leave to set for 15 minutes then enjoy.

Makes 14-16 eggs.

This recipe heroes their Nourishing Protein in Chocolate, which also delivers numerous beauty-through-wellness benefits, such as support for healthy skin, as well as powering up your body with everything it needs to thrive.

Find out more about WelleCo, their products and recipes on their website