Coconut Chocolate Nests With Raw Hazelnut Mini Eggs

These sweet treats are the perfect way to decorate your plate this Easter. The coconut and chocolate nests are filled with a creamy hazelnut mini eggs that are to die for. Let the Easter egg hunt begin!

COCONUT CHOCOLATE NESTS WITH RAW HAZELNUT MINI EGGS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE NESTS:

• 3 1/2 ounces desiccated coconut
• 7 ounces vegan chocolate

FOR THE EGGS:

• 1/2 cup dates, pitted and destoned
• 1 tablespoon hazelnut butter
• 2 tablespoons water
• 1/4 cup hazelnuts, ground into a flour
• 1 teaspoon ground chia seeds

PREPARATION

TO MAKE THE NESTS:

1. Line two cupcake tins with cupcake cases.
2. Using a bain-marie, melt the chocolate until it’s smooth, then put it into a food processor along with the coconut and mix them together.
3. Place a heaped tablespoon of mix into each case and press it down with a spoon to compact and mold it into a nest shape.
4. Repeat this process and once your cupcake trays are full, place them in the freezer for 15-20 minutes.

TO MAKE THE EGGS:

1. Place all of the ingredients into a food processor and combine them on high.
2. Mold the dough into egg shapes and place them in the freezer until you’re ready to serve them.

http://www.onegreenplanet.org/vegan-recipe/coconut-chocolate-nests-with-raw-hazelnut-mini-eggs/?utm_source=Green+Monster+Mailing+List&utm_campaign=99daf4c74b-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-99daf4c74b-106919241