Easter Egg Recipe

Serves: 10 (Makes 20 Balls)

Nutritional Information (per serve)

  • Energy 616kj(147cal)
  • Protein 2.9g
  • Fat 3.9g (Saturated 2.6g)
  • Carbohydrate 24.4g (Sugar 12.6 g)
  • Sodium 120mg
  • Fibre 1.5g

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  • 50 Grams Slendier Konjac Rice Style
  • 150 Grams Rice Bubbles
  • 1/2 Cup Grams Skim Sweetened Condensed milk (100 Grams)
  • 1/4 Cup Coconut
  • 100 Grams Dark Chocolate


  1. Prepare Slendier Konjac Rice Style as per instructions on pack. Measure 50 grams and place on kitchen absorbent paper to remove excess water. Remaining Slendier Konjac Rice Style can be refrigerated and consumed in 2-3 days
  2. Add rice bubbles, coconut, sweetened condensed milk into large bowl combine well. Add prepared Slendier Konjac Rice Style and mix well.
  3. Using 1 level tablespoon mixture at a time wet hands and roll mixture into 20 oval shape balls
  4. In a small bowl add chocolate and place over a saucepan with water. Gently melt chocolate until smooth. Remove bowl from heat.
  5. Using two spoons gently place dip into chocolate to coat or drizzle with dark chocolate/ Place on non stick paper and allow to dry.

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