British traditions are as present in my life as Canadian ones. After all, I’m probably more Brit than I am Canadian. Therefore, as a true Brit, no Easter would be complete without “Easter Egg Nests”. Here’s my healthier take on these little treats!
Easter Egg Nests
- 1/2 cup coconut oil
- 3 tbsp maple syrup
- 2 tbsp cocoa powder
- 1 cup quinoa puffs can be replaced with rice krispies
- 1/2 cup coconut flakes + extra for decoration unsweetened
- 1/3 cup flaked almonds
- Vegan Easter mini-eggs or jelly beans to decorate
On low heat, melt the coconut oil.
Add in the maple syrup and cocoa and mix well in order to obtain a chocolate sauce. Remove from heat as soon as all is well combined.
In a large bowl, combine the quinoa puffs, coconut flakes and flaked almonds.
Add in the chocolate sauce and mix until it covers all. Put in the fridge for 5-10 minutes.
Using small cup cake cases, put 2 tbs of the mixture in each. Using your thumb, make a small dent in the middle. Sprinkle a little bit of coconut flakes in the dent.
Place in the fridge to set for 45-60 minutes.
Add the dairy-free mini eggs or jelly beans and serve