These cute little chocolate baskets are a healthy Easter treat or dessert that are really easy to make and something the kids can help you with too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
30 g cacao (⅓ cup) unsweetened Dutch process or raw
2-6 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)
1. Toast your almonds and coconut.
2. Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
3. Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
4. Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.
5. If you would like a darker nest, add a tablespoon or two more cacao.
6. Line a muffin tin and press one tablespoon of the mix into the base. Add another tablespoon (approx.) and press into the sides to make a small basket.
7. Place in the freezer immediately to set. Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.
– filled with small chocolate easter eggs
– filled with double cream or cashew nut cream and berries for an Easter dessert (my plan for Easter Sunday dessert)
– make an easy berry coulis by pureeing any red berry with a tablespoon of water or cream (or your favorite liquor for an adult’s version). Push it through a sieve to remove the seeds
Replace the almonds with more shredded coconut or toasted sunflower seeds and the meal with desiccated coconut.
Choose rice malt syrup as your sweetener
You can sub the raw chocolate with a good quality dark chocolate melted. You can omit the almond meal if using regular chocolate.