Happy Easter! I hope you're having a fantastic weekend, wherever you may be. Its warm here on the West Coast. The grass is green, the flowers are blooming, and the birds are chirping. I'm spending the holiday with friends and family. I can't ask for anything more.
A little something chocolate was in order for the holiday and I made something I've never done before. Chocolate macaroon nests with white chocolate covered brownie "eggs". I think these are so cute… and they taste great too!
Raw Chocolate Macaroon Nests with White Chocolate Covered Brownie Eggs
Chocolate Macaroon Nests
1/4 cup melted cacao butter
1/3 cup coconut sugar
1/3 cup cacao powder
1 tablespoon melted coconut oil
1/2 cup shredded coconut
1/2 cup coconut flakes
Grind the coconut sugar in a coffee grinder. Whisk together the cacao butter, ground coconut sugar, cacao powder, and coconut oil in a bowl sitting on a pot of hot water to make sure the chocolate stays liquid. Stir in the coconut. Remove the bowl from the pot of water. Place 6 heaping tablespoons of the mixture onto a parchment lined baking tray. Use your fingers to shape nests. Chill for at least 30 minutes in the fridge.
1/4 cup pumpkin seeds
1/4 cup pecans
1 1tablespoon + 2 teaspoons cacao powder
1/3 cup packed dates, chopped
1/4 teaspoon vanilla bean powder
Finely grind the pumpkin seeds in a food processor. Add the pecans and briefly grind, down to crumbs. Add the remaining ingredients and process until the dates are completely broken down. Roll the dough into 21 small balls plus a few extra larger ones (you'll have extra dough) then roll them back and forth between your hands a few times to make an egg shape. Chill in the fridge for a few hours.
White Chocolate Coating
3 tablespoons + 1 teaspoon melted cacao butter
2 1/2 tablespoons cashew butter
2 1/2 tablespoons coconut sugar
Powder the coconut sugar in a coffee grinder. Whisk all ingredients together in a bowl sitting over a bowl of hot water. Once the mixture is smooth, remove the bowl from the hot water. Dip the chilled brownie eggs into the mixture and transfer to a parchment paper lined tray. Chill in the fridge for at least 30 minutes. Note: If the white chocolate is too liquid, let it sit 5 minutes to start to thicken slightly. If it starts to stiffen while dipping, simply set the bowl over hot water for a few minutes while whisking.
1 1/2 teaspoons maple syrup
1 1/2 teaspoons melted coconut oil
2 teaspoons cacao powder, sifted
Whisk all ingredients together until smooth. Drizzle over the chilled chocolate eggs. Chill in the fridge for at least 15 minutes.