Design your own gluten-free East Eggs. Quick, easy and great taste.
Vegan and easy to make
- ½ cup buckwheat
- ½ cup peanut butter (or any nut butter)
- 1/3 cup honey
- Pinch of salt
- ½ cup coconut cream
- Optional 10 drops of stevia.
- ½ cup cooking chocolate
- 1 teaspoon coconut oil
- The Nucleus
Mix all ingredients, except chocolate and coconut oil well. It should have a smooth texture. Roll into desired sizes and put onto a waxed paper. Freeze for 30min.
Melt chocolate and coconut oil.
Dip the frozen ‘eggs’ into the chocolate. Return tray to refrigerator and keep in until solidified.
If you have gluten-free food colouring in your hometown, you can make a fun colourful egg basket.