Raw Chocolate Easter Nests
Servings: 10
These cute little chocolate baskets are a healthy Easter treat or dessert.
Ingredients
- 300 g slivered almonds -toasted
- 200 g shredded coconut (2 cups) toasted
- 100 g almond meal (1 cup) or hazelnut meal
Raw chocolate
- 200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
- 30 g cacao powder (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)
Instructions
- Toast your slivered 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.
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