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.
📖 Recipe
Raw Chocolate Easter Nests (Vegan)
Yield:
10
Prep Time:
30 minutes
Additional Time:
30 minutes
Total Time:
1 hour
These chocolate nests make a great sweet treat all by themselves or with the marzipan "eggs". They taste just like American Almond Joy bars or Bounty bars with a hint of almond. Delicious! Raw, Vegan and Gluten-free.
Ingredients
For the chocolate nests
- 100 g coconut oil
- 3 tbsp agave or sweetener of choice
- 2 tbsp cocoa powder
- 50 g desiccated coconut
- 50 g coconut flakes
- 50 g flaked almonds
For the raw marzipan eggs
- 25 g ground almonds
- 3 tbsp agave 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
- Melt the the coconut oil on a low heat and mix with the agave and cocoa powder to form a chocolate sauce.
- In a large bowl, combine the desiccated 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.
- 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.
- Place in the fridge to set for about 30 minutes.
- To make the marzipan: mix the ground almonds and agave 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.
- Split into 3 portions and mix the various food colourings in separately. I used ⅓ tsp spirulina powder to make green, ⅓ tsp turmeric to make yellow and 1 tsp dried strawberry powder to make pink.
- Roll the marzipan into a small ball then press into an egg shape. Leave in the fridge to firm up.
- 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.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 224Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 74mgCarbohydrates 17gFiber 2gSugar 12gProtein 3g
Paula says
How cute! I made something similar last year for eater, but not raw. It seems delicious! I like that I am not the only one dreaming and planing for easter food and sweets already : )
Aimee says
Thanks Paula! I'm looking forward to seeing what Easter things you make too. Look out for some Easter snail mail soon :-)
Jamie@Milk N Cookies says
How lovely! These are so fun and creative. I've never made my own marzipan, but yours turned out wonderfully. I've been seeing Easter egg macaroon nests on Pinterest and have been thinking I'll definitely have to try it myself. It's great to see that they can be made vegan as well.
Christin@SpicySouthernKitchen says
What an adorable Easter treat! Love that it's healthy too. Chocolate and coconut complement each other so well. The eggs look professionally done. You did a great job!
Aimee says
Why thank you, Christin!
Consuelo @ Honey & Figs says
These are the most adorable thing ever oh my!! And I love how they're healthier than most - definitely a must try!
Aimee says
Thanks :-) I think you would love the chocolate nests, Consuelo - they remind me of bounty bars. So good!
Kelly says
These are so adorable Aimee! I love that you made your own marizpan eggs – they turned out beautifully and the colors are so perfect for Easter :)
Aimee says
Thanks Kelly!