Mini Easter truffle chicks (GF)

Forget about your traditional Easter eggs and chocolate bunnies, it's time to try something a bit more adventurous. These coconut, lemon and almond chick truffles are ideal to make over the next few days and they'll go down a storm

Makes 16


  • 2 cups unsweetened desiccated coconut
  • Yellow & orange food colouring
  • 1 cup ground almonds/almond meal
  • 4tbsp coconut oil
  • 4tbsp honey
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1tsp pure vanilla extract
  • A pinch of sea salt


  1. Put ½ a cup of desiccated coconut in a plastic bag and squeeze a couple drops of yellow food colouring onto the coconut.
  2. Through the bag, using your fi ngers, distribute the colour until the coconut takes on an evenly yellow colour.
  3. In a food processor, add the rest of the ingredients with a couple of drops of yellow food colouring too. Blend for 1 to 2 minutes, or until the mixture starts to stick together like a dough.
  4. Use your hands to form small balls and then mould them heavier towards the bottom, making it look like a plump chick.
  5. One by one, place the ‘chicks’ inside the yellow coconut bag and very gently roll until they are well coated. Transfer to a plate.
  6. Place in the fridge for at least half an hour to set.
  7. In the meantime, take some fondant, colour it orange and make little beaks and little chicken feet.
  8. To assemble, take them out of the fridge after they would have firmed up slightly.
  9. Use a skewer to poke two little holes. Gently place the round chocolate sprinkles for the eyes. Use edible glue to stick the beak and the feet to the body.
  10. Store in a covered plastic container in the fridge.