Discover these delicious dark chocolate snacks, perfect for Easter, made with Olivado Extra Virgin coconut oil. Full method and instructional video here:
For the nests 150g / 5.2oz dark chocolate 1 tablespoon Extra Virgin coconut oil ½ teaspoon vanilla extract Pinch of sea salt 50g / 1.7oz shredded coconut 50g / 1.7oz sliced almonds, lightly toasted
For the Easter Eggs ½ cup pitted dried dates, soaked in warm water 1½ cup raw cashew nuts, soaked in warm water ½ cup ground almonds 2 tablespoons cocoa powder 2 tablespoons apple syrup 2 tablespoons coconut oil 1 teaspoon vanilla extract
2 tablespoons freeze dried raspberries, crushed We made the chocolate nests in a 12 cup muffin tray.
Makes 30 approx
Make the nests: Melt chocolate and Olivado coconut oil in a heat proof bowl over simmering pot of water to melt completely. Stir in the vanilla and sea salt.
Mix the shredded coconut and almonds in the chocolate mixture and stir to combine. Scoop the mixture into the greased (or paper cup) muffin tin and spread around to make the nest shape. Place in refrigerator until it sets.
Make the Easter egg bliss balls, place all the ingredients in the food processor and process until everything combines and form a dough.
Scoop the dough with spoon and shape it with hands into small 'eggs'. Roll them in the freeze-dried raspberries to make pink eggs. Place the eggs on a lined tray and refrigerate until set.