Wattleseed Crunch Chocolate Eggs
I love exploring the natural gifts of Australia. We have some of the most unique flora and fauna in the world, and yet we are always importing things from halfway across the world instead of looking into our own backyards.
Wattleseed is an edible seed native to Australia that has been used by Indigenous Australians for thousands of years. It has a unique flavour profile of toasty, earthy, and nutty, and is synonymous with the aromas of coffee.
This makes it perfect for chocolate, and these Easter eggs will be my preference this year! I use 90% dark chocolate to keep it very low in sugar, but any dark chocolate works.
This recipe uses wattleseed extract for a concentrated flavour.
Looking for more wholesome Easter recipes? Try these White Chocolate Nests or these Reese’s inspired Peanut Butter Eggs.
Want to explore more native Australian herbs and fruits? Check out my Rosella Strawberry Bark.
Wattleseed Crunch Chocolate Eggs
A deliciously wholesome dark chocolate treat, spiked with the toasty coffee-like aroma of Australian native wattleseed and an explosion of crunch from coconut and cacao nibs.
Serves:
15
Prep time:
15 minutes
Cook time:
7 minutes
INGREDIENTS
-
- 1 cup shredded coconut
- 200g dark chocolate (85-90%)
- 3 tbsp cacao nibs
- 1 tsp wattleseed extract
- 5 drops stevia (optional)
Notes
-
- You can get wattleseed extract here, and if that is not your vibe, the recipe works without it too.
- Want to explore more native Australian herbs and fruits? Check out my Rosella Strawberry Bark.
METHOD
- and toast in the oven until golden brown, about 5-7 minutes. Set aside to cool.
- Melt the dark chocolate in a double boiler over low heat, stirring frequently. Once melted, remove from heat. Alternatively you can melt it in the microwave in 30 second increments, stirring between each.
- Stir in the wattleseed extract, and stevia (if using). Add the toasted coconut, cacao nibs and stir until everything is coated in chocolate.
- Pour the chocolate mixture into silicone egg moulds and refrigerate until set, about 1-2 hours.
- Once set, remove the chocolate eggs from the moulds and enjoy!
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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