When you think Easter, you think candy right? It’s at least in the top 3 of things that come to mind. A little sweet at Easter isn’t a bad thing, especially when you make wholesome treats.
What do I mean by that? I mean make these Fruity Easter Eggs. They are naturally sweetened with dates and honey, and naturally flavoured and coloured with fruit. These Fruity Easter Eggs are also gluten-free, dairy-free and full of protein from the cashew nuts. Ok, full discretion, they are really just protein balls in disguise–but totally cute right?
These six ingredient morsels are fun to make with kids, there is no baking required and they make up in about 1 minute. And, maybe the best part is that you can make any flavour you like. Check out the video below where I made them with raspberries and mango.
I have also made these with blueberries, but you could easily use strawberries or cherries as well. They make for a colourful addition to the Easter dessert table and won’t send you into the blood sugar spike and crash roller coaster. Check out my earlier post on that here.
The best part, is that you can keep making these all year long–maybe just don’t shape them into little eggs 🙂
Fruity Easter Eggs
1/2 cup raw cashews
1/2 cup rolled oats, or quick oats
2 madjool dates, pitted and halved
1 TBSP raw honey
1/2 cup frozen fruit
1/3 cup unsweetened coconut flakes
Optional: Vanilla, cinnamon or turmeric (for yellow colour)
Blend ingredients together until they are combined and stick together, yet still have some texture.
Roll into balls or shape into eggs.
Roll in coconut and place in the fridge for 20 minutes to set up.
Keeps well in the fridge for 3 days.