Easter is fast approaching and stores have been become a minefield of temptations. Personally I’m weak when it comes to the marshmallow eggs, but no doubt on the day I’ll be bombarded with straight dairy milk chocolate. However this doesn’t need to be a time of unhealthy binging. Little Bird Organics & The Unbakery have a surprising nac for creating things that look devilishly like cheat day food, but are actually totally healthy. Founder Megan May has shared some recipes via their app that are perfect for Easter. Our pick of the bunch is these Raw Caramel & Cream Easter Nests. Give them a go!
Raw Caramel & Cream Easter Nests
With a delicious casing made with magnesium rich raw cacao, coconut and dates, then filled with a decadent raw caramel and a touch of coconut cream, these Easter Nests make the perfect Crème Egg Substitue
Raw Caramel & Cream Easter Nests Make time: 30 mins | Soak time: 2−4 hours | Setting time 1−2 hours | Makes 6 nests or 12 mini nests
¾ cup dried coconut
½ cup dried shredded coconut (the shredded coconut adds a nice texture to it but you can use more dried coconut if you don’t have any)
⅓ cup cacao powder
⅓ packed cup pitted dates
3 tbsp melted cold-pressed coconut oil
1 tbsp melted cacao butter
½ tsp vanilla extract Pinch sea salt
¼ cup cashews (soaked 2−4 hours)
½ cup pitted medjool dates
¼ cup sweetener (light raw agave, organic maple syrup or brown rice syrup)
½ tsp vanilla extract
¼ cup melted cold pressed coconut oil pinch sea salt
Coconut Cream – an optional extra for that crème egg effect
4 tbsp softened coconut butter 3 tbsp light sweetener (coconut nectar or light raw agave)
¾ cup dried shredded coconut
12 mini raw Easter eggs (2 per nest)
If you can’t find any raw Easter eggs to buy you could make your own raw chocolate Easter eggs from scratch if you’re experienced at making raw chocolate. If you’re wanting a shortcut, just melt down a raw chocolate bar and pour the melted chocolate into a mini Easter egg mould and set in the freezer.
To prepare the cacao case: Place the dates in a food processor for 30 seconds until they are chopped up but not quite forming a paste now add the vanilla, coconut oil and cacao butter and blend for another 20 seconds until well combined (almost forming a paste).
Lastly add in the dry ingredients and pulse lightly together.
Line a regular muffin tin with plastic wrap and divide the mixture between 6 of the muffin cups, press evenly into the bottom and up the sides of the muffin tin, the mixture will not hold together really well but will come together once you cool them in the refrigerator.
To prepare the caramel filling: Place all the ingredients except the coconut oil and cacao butter in a blender and blend until completely smooth.
With the blender running slowly pour in the coconut oil and cacao butter until combined.
Spoon into your muffin cups and set in the fridge or freezer for 1−2 hours until set.
To prepare the coconut cream: In a small bowl mix the coconut butter with the sweetener and place one tablespoon in the centre on top of the caramel filling.
To finish: Before serving, top with a heaping tablespoon of shredded coconut and a couple of raw mini Easter eggs. These delightful little nests need to be stored and served from the refrigerator as the coconut oil will become soft quickly on a hot day.