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date easter eggs

Details


  • preparation time: 30 min.
  • vegan
  • gluten-free
by
Eva Kiene

Method


Cut the date paste into large pieces. Mix cocoa powder with bionella. Knead with date paste, hazelnuts, vanilla powder and salt to a smooth dough. Either by hand or with the food processor. If the dough becomes too crumbly, add a little more bionella chocolate hazelnut spread Cut off pieces with a spoon and shape the dough into balls, then Easter eggs. Cover with the melted chocolate coating and place on baking paper until the chocolate coating has set.

Tip: in spherical shape, these are very fine chocolates for the whole year - also as a nice gift!

Rapunzel Products


304291 Date paste, HAND IN HAND
160283 bionella chocolate hazelnut spread, vegan, HAND IN HAND
200250 Hazelnuts roasted, ground
1433235 Cocoa powder, low fat, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de