To say that Easter is my favourite time of the year would be an understatement. Who doesn't love hot cross buns, cosy sleep-in weather, and of course (the main event) eating chocolate for every main meal!
With Easter being so close (yet so far), I wanted to start making and sharing some delicious, healthy chocolate treats with you!
First up are my Chocolate Easter Egg Nests...
Now, before you make this recipe, I need you to know that these are EXTREMELY addictive and you may have an issue with portion control - I apologise in advance, but don't say I didn't warn you!
VEGAN | GLUTEN FREE | REFINED SUGAR FREE
Makes roughly 6-8 nests
1/4 cup of cacao powder
1/4 cup of rice malt syrup
1/4 cup of coconut oil
1-2 heaped tbsp of nut butter (I used peanut butter but almond or cashew butter would be great too)
2/3 cup of shredded coconut
1/2 packet of Table of Plenty sweet dukkah (dark chocolate & orange or almond & cinnamon)
6-8 Table of Plenty dark chocolate mini rice cakes
6-12 of your favourite easter treats (chocolate covered nuts & berries, nuts & seeds, easter eggs, dark chocolate chips, etc)
Before you start:
You will need a silicone cupcake tray or cupcake patty pans.
Prepare 6-8 small squares of baking paper (roughly 5x5cm)
Find something small, round and solid to act as a weight (I used small rocks wrapped in aluminium foil, but marbles, a golf ball or something similar would be perfect too)
In a large mixing bowl, mix the cacao powder, rice malt syrup, coconut oil and nut butter together until smooth and glossy.
Add in the dukkah and shredded coconut and mix through the chocolate.
Place 1 rice cake, chocolate side up, at the bottom of each silicone mould. Add a large spoonful of the chocolate mixture to each mould.
Make a well in the centre of the chocolate mixture and then cover with a square of baking paper and your small round weight. Repeat this step until you've made all of your chocolate nests.
Place the tray in the freezer to set the chocolate - this may take roughly 15-20 minutes.
Once the chocolate is firm, gently peel the baking paper away and remove the chocolate nests from the tray.
Now you can fill your nests with your favourite easter treats! I used chocolate coated almonds and macadamias, and the remainder of my Table of Plenty dukkah.
Store in the fridge or freezer in an airtight container.
If you recreate this recipe, please let me know how you go / tag me in any of your photos - I'd love to see how yours turn out!
Consider this an early Easter treat from me,