DAIRY- AND NUT-FREE FILLED EGGS
MAKES 8 PREP 1 HOUR (PLUS COOLING AND FREEZING) COOK 25 MINUTES
²⁄³ cup sunflower seeds (see notes) 1 tablespoon caster sugar 3½ teaspoons sunflower oil ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon sea salt 150g dairy-free no-added-sugar dark chocolate, chopped (see notes)
1 Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Spread sunflower seeds on prepared tray. Bake for 20 minutes or until light golden and toasted. Stand for 10 minutes to cool slightly. Reserve 2 tablespoons of sunflower seeds. 2 Transfer remaining sunflower seeds to a food processor. Add sugar. Process until finely chopped. Add oil. Process until a smooth paste forms. Add vanilla, cinnamon and salt. Process until combined. Transfer to a bowl. Set aside to cool completely. 3 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Stand for 2 minutes to cool slightly. 4 Spoon 1 teaspoon of melted chocolate into each hole of an 8-hole (1 tablespooncapacity) Easter egg mould. Using the back of a metal teaspoon, spread chocolate up sides of holes to coat and create an outer shell. Freeze for 5 minutes or until firm. 5 Spoon 2 level teaspoons of sunflower paste into each chocolate shell. Spoon 2 teaspoons of remaining melted chocolate over filling to encase. Freeze for 10 minutes or until firm. Roughly chop reserved sunflower seeds. 6 Carefully turn out eggs from mould. Spread the rounded side of 1 egg with a little remaining melted chocolate then sprinkle with a little of the chopped sunflower seeds. Repeat with remaining eggs, chocolate and sunflower seeds. Serve (see notes). NUTRITION: (each) 887kj; 17.9g fat; 6.3g sat fat; 3.7g protein; 5g carbs; 2.8g fibre; 0mg chol; 62mg sodium.