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No-Bake Easter Egg Brownies

Crowd-pleasing, rich, decadent, No-Bake Easter Egg Brownies. These cute chocolate eggs are vegan, sugar-free, gluten-free, super nutritious and so incredibly delicious.
Prep Time 5 minutes
Chill Time 10 minutes
Servings 9 eggs

Ingredients
  

  • 1 cup dates, pitted
  • 2 Tbsp water
  • ¼ cup cacao powder
  • 3 Tbsp almond butter or peanut butter
  • 3 Tbsp oat flour - use gluten-free, if necessary
  • 1 tsp pure vanilla extract
  • 3.5 oz or 100 grams dark chocolate, chopped

Instructions
 

  • Place dates and water in a food processor. Blend until you reach a chunky paste consistency. You might need to stop a few times and scrape down the sides.
  • Add cacao powder, almond or peanut butter, oat flour and vanilla extract. And blend until smooth. The texture should be like thick cookie dough. If the dough is too sticky to handle, add a bit more oat flour.
  • Divide the dough into 9 balls. Then shape each ball into an egg by flattening the dough with your hands, then using your fingers to narrow one end.
  • To melt the chocolate, place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
  • Use a fork to dip the egg into the melted chocolate. Shake off the excess chocolate then place the egg onto a parchment-lined plate or baking sheet.
  • Place the eggs in the fridge (or freezer) until set. Drizzle them with the remaining chocolate. And place them back in the fridge until set.
  • Enjoy!
  • Store leftovers in an airtight container in the fridge for up to a week (or freeze them for up to a month).