Easter weekend, what a winner. Four days of no work and all chocolate. Spring is here, the cold weather is (almost) over and Mother Nature is doing her thang.

My mother in law used to buy Mr H and I Easter eggs, back in the days when I used to eat all the dairy and all the sugar (and pay for it later). Although Mr H always managed to get through his very quickly and then ‘help’ me with mine, come to think of it.

Nowadays she doesn’t buy me an egg anymore because she knows I won’t eat it, although she still buys Mr H one. He’s 32, so I do wonder when this tradition will end, if ever.

I used to ADORE the Lindor truffle eggs that come out at Easter time, so I decided it was time to take matters into my own hands and create an alternative. Turns out Mr H also wanted to ‘help’ me taste test them, as did a very enthusiastic baby H.

They are pretty special though – a creamy almond praline truffle covered in delicious raw chocolate – I don’t think Easter eggs can get much better than that!

For the truffles

• 5 tbsp cacao powder
• 3 tbsp maple syrup
• 1/2 cup almond butter
• 1/2 cup cacao butter
• 1/2 cup coconut cream
• Pinch of Himalayan salt

For the dark chocolate coating

• 2 tbsp cacao powder
• 2 tbsp maple syrup
• 1/4 cup cacao butter
• Pinch of Himalayan salt

To make the truffles, melt the cacao butter in a bowl over a saucepan half full with water on a medium heat, then pour into a mixing bowl and combine with the other ingredients, stirring until you have a smooth, creamy mixture. Pour this into egg moulds (or cake cases if you don’t have moulds) and pop in the freezer for an hour to set.

To make the chocolate, melt the cacao butter, then add in the other ingredients and stir. Remove the eggs from the freezer and dip each one in the chocolate in turn. Once they’ve all been dipped you can use any extra chocolate to dip again and make them extra chocolatey! Store in the fridge or freezer.

Love, Mrs H xx