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
Last updated on 16 April 2019, 11:01am
Jacqui Farrugia Kettner
Jacqui Farrugia Kettner
1 min read
Makes 16
Ingredients
- 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
Method
- Put ½ a cup of desiccated coconut in a plastic bag and squeeze a couple drops of yellow food colouring onto the coconut.
- Through the bag, using your fi ngers, distribute the colour until the coconut takes on an evenly yellow colour.
- 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.
- Use your hands to form small balls and then mould them heavier towards the bottom, making it look like a plump chick.
- One by one, place the ‘chicks’ inside the yellow coconut bag and very gently roll until they are well coated. Transfer to a plate.
- Place in the fridge for at least half an hour to set.
- In the meantime, take some fondant, colour it orange and make little beaks and little chicken feet.
- To assemble, take them out of the fridge after they would have firmed up slightly.
- 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.
- Store in a covered plastic container in the fridge.
