This lovely Spring weather we’re having (today, at least) reminds me that Easter is on it’s way. And you know what that means…? CHOCOALTE. Lot’s and lot’s of chocolate. For this reason, I was eager to begin celebrations early and have turned to an old favourite: Chocolate Easter Egg Nests! These ones, however, are a slightly healthier twist on the classic and are raw, vegan and gluten-free.

The other difference is the mini eggs are made from raw marzipan instead of chocolate. My attempt at making the chocolate ones was a bit of a failure, I’m afraid. You can see the pictures here. Yeah, total fail! But I love these marzipan ones which taste delicious and were a LOT easier to make too!

Yield: 8 Chocolate Nests Print These chocolate nests make a great sweet treat all by themselves. They taste just like American Almond Joy bars or Bounty bars with a hint of almond. Delicious! Raw, Vegan and Gluten-free. Prep Time 10 minutes Total Time 10 minutes Ingredients 100 g coconut oil

3 tbsp honey or sweetener of choice

2 tbsp cocoa powder

50 g dessiciated coconut

50 g coconut flakes

50 g flaked almonds Instructions Melt the the coconut oil on a low heat and mix with the honey and cocoa powder to form a chocolate sauce. In a large bowl, combine the dessicated coconut, coconut flakes and almond flakes. Pour over the chocolate sauce and stir until everything is completely coated. Place the bowl in the fridge for about 5 minutes to let the chocolate cool and the mixture to thicken slightly. Divide the mixture into 8 cupcake cases (about 2 tbsp in each case) and then form into a nest shape with the back of a spoon or your thumb. Place in the fridge to set for about 30 minutes. Notes All ingredients are raw and unsweetened. You do not need to be too precise with these measurements, a handful each of the dessicated coconut, coconut flakes and flaked almonds will suffice!

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