A lighter take on traditional chocolate nests, these Easter treats are super simple to make and a great recipe to get kids involved with over the holidays. With a rich chocolatey taste and completely vegan, they're the perfect festive treat!
Ingredients:
For the nests:
1/3 cup Aduna Super Cacao Powder, sieved
1 1/2 cup puffed oats
3 tbsp maple syrup
1 tbsp cashew butter
2 tbsp coconut oil
2 tbsp coconut butter
1/4 tsp vanilla powder
1/2 tsp cinnamon
pinch of pink salt
For the eggs:
1/4 cup cacao butter
1/4 cup coconut butter
1 tbsp cashew milk
1/4 tsp vanilla powder
juice of 1/2 small lemon
1 tbsp maple syrup
1/2 tsp ground turmeric
1/2 tsp raspberry powder
Method:
Start by making the nests. Place all the ingredients (except the puffed oats) in a saucepan and gently heat, stirring continuously until everything is combined.
Place the puffed oats in a mixing bowl and pour over the melted chocolate mixture. Stir the mix until all the puffed oats are covered in the chocolate. Place a couple of spoonfuls of the mix either onto a lined baking tray or into cupcake cases and make a small well in the middle for the eggs. Place these in the fridge to firm up while you make the eggs.
To make the eggs, place all the ingredients (except the turmeric and raspberry powder) in a saucepan and gently heat, stirring continuously until everything is combined. Once melted, separate the mixture into two bowls and stir the turmeric into one and the raspberry powder into the other. Pour both mixes into silicone egg moulds and place in the freezer to set. Leave overnight before serving nestled in the crispy chocolate nests.
Enjoy!
