Healthy Easter Egg Truffles! High Protein, Refined Sugar Free & Vegan

HAPPY HEALTHY EASTER!  Tempted/Tormented by the chocolate bunnies, Peeps, Cadbury Creme Eggs...etc hoppin' round stores, friends' homes, employee break rooms...? Just in time for Easter, here’s a guiltfree recipe for high protein, refined sugar & gluten free, vegan truffles that will satisfy your sweet cravings!Try all five yummy fillings/centers! Each filling recipe makes 6-8 teaspoon-sized Easter Egg Truffles - batch intentionally small so you can easily whip up several at a time encloak in that deep rich, dark chocolate shell! Shell recipe yields enough to conservatively coat about 2 batches of truffles.INGREDIENTS*As always, please choose organic ingredients for YOUR health!DARK CHOCOLATE SHELL 1½  Tbsp coconut oil (melted)4 squares 100% Cacoa Unsweetened Chocolate Baking Bar1/8 tsp vanilla½ tsp pure stevia extract powder2 tsp maple syrup

TRUFFLE CENTERS

Raspberry Truffles½ cup fresh raspberries1/8 to 1/4 tsp pure stevia powder2 Tbsp Vanilla Vega One Protein Powder2 Tbsp Let’s Do Organic! unsweetened shredded lowfat coconutTopping:  1 Tbsp toasted shredded lowfat coconut Pistachio Truffles½ small ripe avocado¼ cup pistachios, finely dicedHandful fresh spinach leaves (for bright green color)¼ tsp almond extract¼ tsp pure stevia extract powder2 Tbsp Vanilla Vega One Protein PowderTopping: Reserve 1 Tbsp of your diced pistachios + pinch sea saltLady Godiva Gets Spicy Chocolate Truffles½ small ripe avocado1 medjool date, soft2 Tbsp unsweetened cocoa powder2 Tbsp Vanilla Vega One Protein Powder½ tsp pure stevia extract powderTopping:  ¼ tsp sea salt + pinch cayenne +1 Tbsp finely diced nuts of choice Peanut Butter Truffles¼ cup unsalted unsweetened peanut butter¼ tsp vanilla extract¼ cup Vanilla Vega One Protein PowderTopping: 1 Tbsp roasted peanuts, finely diced + pinch sea salt  Coconut Truffles2 Tbsp coconut milk¼ tsp pure stevia extract powder¼ tsp coconut extract1 tsp maple syrup1/3 cup reduced fat shredded coconut2 Tbsp Vanilla Vega One Protein PowderTopping:  1 Tbsp macadamia nuts, finely diced + sprinkle sea salt DIRECTIONS For All Truffle Centers.  Line large plate with wax paper and place in fridge. In food processor, puree all filling ingredients until a sticky paste forms. Note: firmer filling is easier to roll. If it’s too sticky, choose to either pop it in the freezer for 10 minutes or blitz in a little more of a dry ingredient, by the teaspoon. Once firm, use a teaspoon to scoop and hands to roll into egg shapes and place on wax paper lined plate. Pop egg plate in freezer while you prep chocolate shell.Chocolate Shell.  In small heatsafe bowl, mix all ingredients til smooth.Gently roll each egg in chocolate mixture to coat. Remove with slotted spoon or fork. Roll chocolate covered egg in topping listed, or your own concoction. Carefully place truffle eggs on wax paper lined plate. Refrigerate until solid. Because coconut oil melts at room temperature, best stored in airtight container in fridge.If chocolate sits too long and thickens, microwave bowl on 50% power for 15 seconds, stir, and add more time if needed to return to smooth texture.