This lovely Spring weather we’re having (today, at least) reminds me that Easter is on it’s way. And you know what that means…? CHOCOALTE. Lot’s and lot’s of chocolate. For this reason, I was eager to begin celebrations early and have turned to an old favourite: Chocolate Easter Egg Nests! These ones, however, are a slightly healthier twist on the classic and are raw, vegan and gluten-free.
The other difference is the mini eggs are made from raw marzipan instead of chocolate. My attempt at making the chocolate ones was a bit of a failure, I’m afraid. You can see the pictures here. Yeah, total fail! But I love these marzipan ones which taste delicious and were a LOT easier to make too!
Chocolate Nests
Ingredients
- 100 g coconut oil
- 3 tbsp honey or sweetener of choice
- 2 tbsp cocoa powder
- 50 g dessiciated coconut
- 50 g coconut flakes
- 50 g flaked almonds
Instructions
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Melt the the coconut oil on a low heat and mix with the honey and cocoa powder to form a chocolate sauce.
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In a large bowl, combine the dessicated coconut, coconut flakes and almond flakes. Pour over the chocolate sauce and stir until everything is completely coated. Place the bowl in the fridge for about 5 minutes to let the chocolate cool and the mixture to thicken slightly.
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Divide the mixture into 8 cupcake cases (about 2 tbsp in each case) and then form into a nest shape with the back of a spoon or your thumb.
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Place in the fridge to set for about 30 minutes.
Recipe Notes
All ingredients are raw and unsweetened. You do not need to be too precise with these measurements, a handful each of the dessicated coconut, coconut flakes and flaked almonds will suffice!
Marzipan Mini Eggs
Ingredients
- 25 g ground almonds
- 3 tbsp honey or sweetener of choice
- Natural food colouring I used spirulina powder, turmeric and dried strawberry powder
- Optional: 1 tsp cocoa powder and 1 tsp vanilla extract
Instructions
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To make raw marzipan, mix the ground almonds and honey in a food processor until it becomes dense and balls together. Don't over mix or it will release too much oil. Add more honey if needed, until the mixture resembles marzipan and can be shaped like a dough.
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Split into 3 portions and mix the various food colourings in separately. I used 1/3 tsp spirulina powder to make green, 1/3 tsp turmeric to make yellow and 1 tsp dried strawberry powder to make pink.
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Roll the marzipan into a small ball then press into an egg shape. Leave in the fridge to firm up.
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Optional: Make the chocolate speckled effect by mixing the cocoa powder and vanilla extract together in a small bowl. Dip a clean paintbrush (not used on paint!) into the chocolate and gently tap on top of the marzipan eggs to create specks of chocolate. Return to the fridge to set.
Easter Blog Love:
- Super cute Strawberry-Filled Miffy Cookies by larecetadelafelicidad.com
- Banana Oatmeal Nests by thismamaloves.com
- Beautiful Carrot Cake Truffles by foodfaithfitness.com
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