This week's IHS favourite is a little Easter treat for you all from Suzanne Laurie, IHS Director. Easter is a chocolate minefield and, particularly if you have children, your house can become overrun with eggs of all sizes.
We love to do a bit of baking with our eldest and want him to be part of the Easter fun without being on a week long sugar rush so we are delighted with these cute, delicious and quick to make Easter baskets. You don’t need children to enjoy them – I can’t wait to tuck into my share 🙂
NOTE: The nest mixture doesn’t seem like it will stay together but as the coconut oil hardens in the freezer everything holds together really well.
You will need
For the nests:
- 2 cups shredded unsweetened raw coconut (or replace 1 cup of coconut with 1 cup of sugar free granola)
- ½ cup raw cacao powder
- 2 tbsp coconut oil, melted
- ¼ cup honey
For the eggs:
- We made up a batch of our favourite power balls from the Minimalist Baker (also on our blog – look for ‘5 Ingredient Peanut Butter Cup Energy Bites’) and rolled one small egg for each nest.
- We also added a grape and a raspberry for colour and to limit the chocolate consumption in IHS HQ! You could use dark chocolate eggs, your own power ball recipe or just stick with grapes!
- Place all ingredients in a bowl and stir until mixed.
- Form into 9-10 nests on a baking sheet lined with parchment paper, or in individual bun cases, and place in the fridge for 2 hours.
- Once the nests are solid, add Easter eggs of your choice