Mini Eggs!

(Vegan and Gluten Free)

Mini eggs are a lovely indulgence at Easter but these are a little more nutritious than the usual shop brought ones. Tip – When working with the homemade marzipan, try to keep your hands to yourself as the natural oils from the almond flour does seep a little. Your hands will be lovely and soft after though!

Category: Snacks & Bread


Mini eggs

300 grams ground almonds (you could use the leftover pulp from making almond milk)
4 tbsp Agave Syrup
1 tsp Almond essence
2 Heaped tbsp cornflour
1 tbsp coconut sugar
2 - 3 tbsp cacao nibs, depending on how speckled you want your eggs!


Place all of the ingredients into a food processor/blender and process briefly to bring the ingredients together to make a ball.

Tear off little pieces and roll in your hands to make mini eggs (tip – if you add more pressure to one end of rolling, you will easily make an egg shape).

Store in the fridge preferably but can be stored at room temperature.

Watch Video

Be the first to post a review

Share This Recipe