With Easter just around the corner these are the best little treats to make. Chocolate nests are a favourite this time of year, and fun to make whatever your age. These chocolate Easter nests are a healthy twist on the traditional kind, switching milk chocolate and syrup for raw chocolate and sugar-free salted caramel. While the ingredients are a little healthier, they taste just as good if not better and are dairy-free, refined sugar-free and vegan.
Prep: 45 mins
1In a small pan, melt the cacao butter until it turns to liquid. Remove from the heat and stir in the cacao powder, coconut milk and maple syrup. Set to one side.
2Place the medjool dates, water and salt into a blender along with the chocolate and blend until smooth.
3Pour the chocolate mixture into a bowl and mix in the shredded wheat.
4Divide the mixture between six cupcake cases, making an impression in the centre of each for the mini eggs.
5Place in the fridge to harden, and then top with raw mini eggs and enjoy!
Mini Raw Chocolate Eggs
1Make the raw chocolate as per our Simple Raw Chocolate Recipe and place the mixture into small egg moulds