These delightful chocolate Easter nests are fun to make and a healthy alternative to traditional Easter Eggs, switching milk chocolate and syrup for raw chocolate and sugar-free salted caramel. While the ingredients are a little healthier, they taste just as good if not better and are dairy-free, refined sugar-free and vegan.
Takes: 45 minutes
Makes: 6 nests
100g CHOC Chick Organic Cacao Butter
2 tbsp (heaped) CHOC Chick Organic Raw Cacao Powder
1 tbsp coconut milk (use the fat on top)
2 tbsp maple syrup/ fruit syrup or sweetener of choice
6 shredded wheat
8 medjool dates, pitted
1/3 cup water
1 pinch salt (generous)
6 cupcake cases
RAW MINI CHOCOLATE EGGS
Follow the CHOC Chick Simple Raw Chocolate Recipe (here)
In a small pan, melt the cacao butter until it turns to liquid. Remove from the heat and stir in the cacao powder, coconut milk and maple syrup. Set to one side.
Place the medjool dates, water and salt in a blender along with the chocolate and blend until smooth. Pour the chocolate mixture into a bowl and mix in the
Divide the mixture between six cupcake cases, making an impression in the centre of each for the mini eggs, place in the fridge to harden. Place in the fridge to harden.
For the Easter eggs place the cacao butter in a bowl over a pan of water on a low heat and melt gently (Bain Marie).
Once melted, remove from heat and add 6 tbsp raw cacao powder and mix well using a metal balloon whisk. Continue mixing and add the maple syrup to taste.
Your mixture should be runny and easy to pour into small egg moulds.
Place in the freezer to set.
Enjoy! Happy Easter!