Changing up the classic Easter cereal nests, made with gluten free high protein quinoa puffs, flaked almonds, coconut shavings and homemade dairy-free raw chocolate for a nourishing twist.
Ingredients – Makes 12
1 cup/100g Coconut oil
¾ cup/70g Cacao butter
½ cup/120ml Maple syrup or Coconut nectar
1 cup/ 70g Raw cacao powder
Pinch of salt
50g Flaked almonds
50g Quinoa puffs
100g Coconut shavings
Melt the coconut oil, cacao butter, and maple syrup in a glass or metal bowl over a pan of simmering water and stir to combine.
Take the bowl off the pan and sieve in the raw cacao powder and pinch of salt.
Stir in until it is dissolved into glossy, smooth molten chocolate.
Add the almonds, quinoa puffs and coconut shavings, to the raw chocolate mixture and stir thoroughly.
In cupcake cases, place spoonfuls of the mixture, shaping into a nest.
Once you have made 12, put in fridge to set.
In the meantime, make the marzipan eggs.
Sugar-free marzipan eggs
1 egg white or 30g of pasteurised carton egg white (esp. if for children, pregnant mothers or the elderly)
150g ground almonds
1tsp almond extract
Add the egg whites, stevia and almond extract in a bowl and beat with electric mixer, just until it is combined a bit, don’t beat it stiff.
Add ground almonds and beat together until you can bring the mixture together into’dough’ by hand.
Using your hands roll into small smooth balls and then shape into 1cm ‘eggs’.
Place 3 eggs into each chocolate nest to serve.