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Fruit and Nut Easter Eggs (GF, DF)

 fruit and nut easter eggs GF 3 cropped

Preparation time: 20 minutes
Cooking time:  None
Makes: 25 Balls


What You’ll Need

250g Sunbeam Mixed Fruit
250g Angas Park Medjool dates, pitted
1 x 165g bag Sunbeam Seed Mix

1 x 120g bag Sunbeam Skinless Hazelnuts

40g (1/2 cup) desiccated coconut
4 tbsp coconut oil, melted

1 tsp vanilla essence

2 tsp instant coffee

Pinch of sea salt




  1. Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla bean paste, coffee and salt in a food processor and blend until a smooth, thick paste is formed.
  2. Divide into 25 equal portions and roll each into a ball, then shape into an egg shape. 
  3. Place remaining seed mix into a food processor and process to a coarse crumb. Transfer to a small bowl.  Repeat with remaining hazelnuts.  Pour remaining coconut into a small bowl.  
  4. To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain. Refrigerate at least 2 hours before serving cold.