Lemon Easter Eggs

As the days get longer and the sun warms our spirits, the arrival of spring brings a breath of fresh air. With Easter just around the corner, what better way to celebrate the season than with a delightful treat? Enter my Easter Lemon Eggs—a perfect fusion of lightness and freshness.

Indulge in the delightful blend of sweetness and sourness with these Lemon Easter Eggs. This recipe yields 40 eggs, providing 20 servings or portions.

Ingredients:

• Cooked Pinto Beans (as per packet instructions)

• Medjool Dates (adjust according to sweetness preference)

• Fresh Lemon Zest of 2 Lemons

• Fresh Lemon Juice of 2 Lemons

• 1 cup desiccated coconut (for coating)

Instructions:

1. Cook pinot beans following packet instructions. Ensure they're cool before blending. If using canned beans, rinse and drain, then set aside. You can also pick cannellini beans for this recipe, they will well work also!

2. In a high-speed blender, combine beans, dates, lemon zest, and lemon juice. Blend until well combined.

3. Taste the mixture; adjust sweetness by adding more dates if desired.

4. Form small egg shapes and coat them in desiccated coconut. Use wet hands as the paste will be fairly soft.

5. Refrigerate for up to 5 days. These eggs can also be frozen; portion them for future enjoyment.

Wishing you a Happy Easter! 🐣

Anna xx