Wattleseed Crunch Chocolate Eggs

Name: Wattleseed Crunch Chocolate Eggs
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup shredded coconut; 200g dark chocolate (85-90%); 3 tbsp cacao nibs; 1 tsp wattleseed extract; 5 drops stevia (optional)

5 steps

Prep:15minCook:7min

A deliciously wholesome dark chocolate treat for Easter (but also any time of year), spiked with the toasty coffee-like aroma of Australian native wattleseed and an explosion of crunch (and more toastiness) from coconut and cacao nibs. If there were ever a festive treat that encapsulated me, this would be it.

Updated at: Thu, 17 Aug 2023 01:46:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories140.8 kcal (7%)

Total Fat10.9 g (16%)

Carbs10.3 g (4%)

Sugars5.5 g (6%)

Protein1.6 g (3%)

Sodium5.3 mg (0%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 cupshredded coconut

200gdark chocolate

85-90%

3 Tbspcacao nibs

1 tspwattleseed extract

5 dropsstevia

optional

Instructions

Step 1

and toast in the oven until golden brown, about 5-7 minutes. Set aside to cool.

Step 2

Melt the dark chocolate in a double boiler over low heat, stirring frequently. Once melted, remove from heat. Alternatively you can melt it in the microwave in 30 second increments, stirring between each.

Step 3

Stir in the wattleseed extract, and stevia (if using). Add the toasted coconut, cacao nibs and stir until everything is coated in chocolate.

Step 4

Pour the chocolate mixture into silicone egg moulds and refrigerate until set, about 1-2 hours.

Step 5

Once set, remove the chocolate eggs from the moulds and enjoy!

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