A few days ago, I discovered a great recipe for raw vegan Easter Egg truffles on VeganBlatt and whipped up my own modified version, which I’m happy to share with you today! These colorful, easy-to-make Easter Eggs, which are similar to Raw Energy Balls, are made from just three ingredients – shredded coconut, cashews, and coconut oil – and are a delicious and healthy (sugar-free) alternative to sweets.

And what about those cool colors? Artificial dyes don’t fit into the Clean Eating concept, so we need a better solution! If you follow me on Instagram, you may have noticed that I’m totally into hibiscus powder* right now. The dried hibiscus blossoms in the photos are from Tee Kontor Kiel (a tea shop) and taste great not only as a tea, but also in smoothies! Here, I used dark pink hibiscus powder to color the red Easter eggs; for the pastel green eggs, I used matcha powder. If you’re a fan of turmeric, just mix some powder into the “batter” to make beautiful brilliant yellow Easter Eggs. Enjoy!

Raw Vegan Coconut Cashew Easter Eggs

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time
Passive Time
  • 100 g shredded coconut*
  • 100 g cashews*
  • 2 tbsp coconut oil*
  1. Process shredded coconut, cashews, and coconut oil into a thick paste using a im Hochleistungsmixer.*
  2. Separate mixture into two parts. Add 1 teaspoon of matcha powder to the first half, and 1 teaspoon of hibiscus powder to the second half, and mix in thoroughly.
  3. Using your hands, form egg shapes from the mixtures (I apologize for my lumpy eggs – I did my best! ;-). Refrigerate raw vegan Easter Eggs for 30–60 minutes before serving.
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Have a wonderful, relaxing Easter weekend! :-)


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