Easter Nests
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
9 servings
- 2 oz quinoa puffs
- 5 ½ tablespoons of cacao powder
- 6 tablespoons maple syrup
- 5 tablespoons of coconut oil
- 2 tablespoons almond butter
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Preparation
Step 1
Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan.
Step 2
Gently heat it for a few minutes until it’s totally smooth and melted.
Step 3
While this melts, pour the quinoa puffs into a mixing bowl.
Step 4
Once the mix has melted, pour it over and stir it all together, until all the puffs have been covered in chocolate.
Step 5
Scoop spoonfuls of the mix onto a piece of greaseproof paper.
Step 6
Form them into little nest shapes and place them in the fridge for while you make the eggs.
Step 7
Add the cashews to a food processor and blend for 10 minutes until cashew butter forms.
Step 8
Next add the cacao butter, vanilla powder, maple syrup and salt to the cashew butter in the processor and blend for another 3 minutes.
Step 9
Remove half the mixture from the processor and place to one side in a bowl.
Step 10
Blend the remaining half with the strawberries and raspberries for 2 minutes, then spoon into your egg moulds and freeze.
Step 11
Rinse out the processor, then blend the second half of the cashew/cacao mix with the lemon juice and the turmeric, before spooning into separate egg moulds and freezing.
Step 12
Leave the eggs in the freezer overnight before serving 3 eggs nestled in each cacao crispy nest.
Step 13
Save recipe for the next time?
