Raisins, currants, dried cranberries or freeze-dried raspberries can be used in place of the dried blueberries if unavailable (or too expensive!) or simply leave out altogether. You'll need to soak the blueberries for 2-4 hours or overnight, so allow for this extra time.
Servings: 20
Ingredients
50g(1/3 cup) dried blueberries
1 tablespoonorange juice
80g(1 cup) desiccated coconut
80ml(1/3 cup) virgin coconut oil, melted
2tablespoonscoconut milk
1tablespoonpure maple syrup
200gdark chocolate, melted
Instructions
Combine dried blueberries and orange juice in a small bowl, cover and set aside 2-4 hours (or refrigerate overnight).
Transfer blueberries and any leftover juice to a medium bowl, add desiccated coconut, melted coconut oil, coconut milk and maple/brown rice syrup or honey. Mix well to combine, then transfer to the fridge to firm up. Chill 30 minutes, stirring every 5 minutes to ensure the coconut oil doesn’t set into lumps. When firm enough to roll, take 2 teaspoons of mixture and roll into small eggs. Place onto a tray and repeat with remaining mixture. Place in the freezer 15-20 minutes.
Using a fork, dip each egg into the melted chocolate, allowing the excess to drip off before placing onto a baking paper lined tray or wire rack. Place into the fridge for 5 minutes to set. You can repeat the chocolate coating if there’s still melted chocolate leftover and/or you want a nice thick shell. Eggs will store in an airtight container in the fridge for up to 1 week, if not eaten before!