These easter Egg Nests are a healthier twist on the classic and are raw, vegan (if you skip the bee pollen), gluten-free, and refined sugar free.
- for the nests:
- 5 tablespoons rolled oats
- 4 pitted and peeled medjool dates
- 2 tablespoons of sweetener ( I used maple syrup)
- 2 big tablespoons of raw cacao
- for the mini eggs:
- 90 gram (one cup) of cashews (macadamia nuts or white almonds will also do)
- two tablespoons of sweetener (I used maple syrup)
- half a tablespoon of coconut oil
- for the coloring:
- white eggs: no coloring
- red eggs: red beet powder, dried strawberry powder or dried freezed red berries
- green: spirulina powder
- yellow: bee pollen, but you can also use turmeric to make it vegan.
- To make the nests, mix all the ingredients for the nests in a food processor and shape the dough into little ball. Press them in the cupcake cases.
- Clean the food processor and continue to make the mini eggs. To make the eggs, mix all the ingredients for the eggs in a food processor until it becomes dense and balls together. Don’t over mix it or it will release too much oil and it will become a nut butter. Add more maple syrup if needed. Shape the dough in little eggs.
- For the coloring keep the colors and eggs separated. I used ⅓ tsp spirulina powder to make green mini eggs, 1 tbs bee pollen to make yellow mini eggs and 1 tsp dried red beet powder to make red mini eggs. Roll the mini eggs into a small ball then dip into the coloring. Leave in the fridge to firm up when they are too soft.