PISTACHIO COCONUT EASTER EGGS

Colorful, delicious and wholesome Easter eggs that can easily transform into your everyday energy balls or desserts outside of the Easter season. They are loved by both adults and children. They remind me a bit of Turkish sweets.

Ingredients

• 12 Medjool dates

• 30 g of pistachio butter

• 30 g of chopped pistachios + for rolling

• 50 g of dried coconut + for rolling

• A pinch of salt

• 30 g of dark chocolate (I use high-quality chocolate, at least 70%) (optional)

Instructions

Soak Medjool dates in warm water for an hour.

Remove the pits from the dates and place them in an S-shaped mixer. Blend until smooth. If necessary, add a splash of the reserved date water to help with the blending.

To the mixture, add pistachio butter, chopped pistachios, coconut flakes, a pinch of salt and mix everything well.

Melt dark chocolate using a double boiler.

Shape the mixture into candies - either egg shapes, balls or any other preferred form.

Roll the candies in chopped pistachios and coconut flakes, then drizzle with the melted dark chocolate.

Place them in the refrigerator until the chocolate hardens.

BON APPETIT!