Here’s a cute idea – actually my answer to the baskets I’ve seen on Pinterest made from noodles, marshmallow, and chocolate. They are pretty easy to make and are something the kids can help you with too.
By making your own chocolate, you have control over the amount (and type) of sugar you add and guarantee avoiding added nasties. The nuts and coconut increase the nourishment and really fill you up so you are less likely to overindulge.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, cacao, oils and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Raw Chocolate Easter Nests
- 300 g slivered almonds -toasted
- 200 g shredded coconut (2 cups) toasted
- 100 g raw almonds (1 cup) or hazelnut meal
- 200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
- 30 g cacao (⅓ cup) unsweetened Dutch process or raw
- 2-6 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)
- Toast your almonds and coconut.
- Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
- Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
- Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.
- If you would like a darker nest, add a tablespoon or two more cacao.
- Line a muffin tin and press one tablespoon of the mix into the base. Add another tablespoon (approx.) and press into the sides to make a small basket.
- Place in the freezer immediately to set. Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.
- filled with small chocolate easter eggs
- filled with double cream or cashew nut cream and berries for an Easter dessert (my plan for Easter Sunday dessert)
- make an easy berry coulis by pureeing any red berry with a tablespoon of water or cream (or your favorite liquor for an adults version). Push it through a sieve to remove the seeds
Nut-freeReplace the almonds with more shredded coconut or toasted sunflower seeds and the meal with desiccated coconut.
Low-fructoseChoose rice malt syrup as your sweetener
Feeling lazyYou can sub the raw chocolate with a good quality dark chocolate (I love Green and Blacks) melted. You can omit the almond meal if using regular chocolate.
Hope you have a wonderful Easter break. Love to see or hear about any of your Well Nourished Easter creations. Post a comment or even a picture!