Raw Vegan Easter Egg Nests by @brittany.chantler
Easter is a time to coat everything in chocolate and our Dark and Milk Chocolate Rice Cakes have you covered. Not a chocolate lover? Try our Triple Berry Rice Cakes for some tangy yoghurt goodness.
1/4 cup of cacao powder
1/4 cup of rice malt syrup
1/4 cup of coconut oil
1-2 heaped tbsp of nut butter (I used peanut butter but almond or cashew butter would be great too)
2/3 cup of shredded coconut
1/2 packet of Table of Plenty sweet dukkah (dark chocolate & orange or almond & cinnamon)
6-8 Table of Plenty dark chocolate mini rice cakes
6-12 of your favourite Easter treats (chocolate covered nuts & berries, nuts & seeds, easter eggs, dark chocolate chips, etc)
Before you start you will need:
- A silicone cupcake tray or cupcake patty pans.
- Prepare 6-8 small squares of baking paper (roughly 5x5cm)
- Find something small, round and solid to act as a weight (I used small rocks wrapped in aluminium foil, but marbles, a golf ball or something similar would be perfect too).
- In a large mixing bowl, mix the cacao powder, rice malt syrup, coconut oil and nut butter together until smooth and glossy.
- Add in the dukkah and shredded coconut and mix through the chocolate.
- Place 1 rice cake, chocolate side up, at the bottom of each silicone mould. Add a large spoonful of the chocolate mixture to each mould.
- Make a well in the centre of the chocolate mixture and then cover with a square of baking paper and your small round weight. Repeat this step until you’ve made all of your chocolate nests.
- Place the tray in the freezer to set the chocolate – this may take roughly 15-20 minutes.
- Once the chocolate is firm, gently peel the baking paper away and remove the chocolate nests from the tray.
- Now you can fill your nests with your favourite Easter treats! I used chocolate coated almonds and macadamias, and the remainder of my Table of Plenty dukkah.
- Store in the fridge or freezer in an airtight container.