It’s nearly Easter! It’s come round super fast this year and I’m not prepared at all! Anyone who knows me could tell you that I’m a big fan of Easter. You just have to look at my big stash of Easter tree decorations and you can see that I’m slightly obsessed. Sadly I haven’t had time to make one this year. But for those of you who aren’t sure what an Easter tree looks like you can see what Lyndsey and I made last year on her blog. Although you wouldn’t find me using real eggs this time round! This is my first vegan Easter. And to celebrate I’ve made these cute nests with sea salt caramel chocolate eggs.
Chocolate Nests – makes 10-12
60g Dark Chocolate (I used Barocco Choco)
125g Dessicated Coconut
- Melt the chocolate in a bowl over a pan of boiling water. Stir in the dessicated coconut.
- Place 1 heaped tablespoon of mixture in a greased cupcake tin and mold into a cupcake shape. Put in the freezer for 5 minutes to set.
Sea Salt Caramel Eggs – makes 36 mini eggs
You will need a mini easter egg mould to make these.
120g Dark Chocolate (I used Barocco Choco)
10 Medjool Dates
2tsp Vanilla Extract
2tbsp + 1tsp Coconut Oil
A large pinch of Sea Salt
- Melt the chocolate with 1tsp of coconut oil in a bowl over a pan of boiling water. Using a pastry brush, brush the easter egg mould with a layer of chocolate then tap down on the work surface to get rid of any air bubbles. Set aside and let cool. You should have just under half the melted chocolate left in the bowl.
- Make the Sea Salt Caramel – Put the dates, vanilla, 2tbsp coconut oil, water and sea salt in a processor and cream until smooth and caramel like. Put in the fridge for 10 minutes.
- Once the chocolate has set in the molds put the sea salt caramel in them. Make sure not to over fill.
- Re-melt the chocolate in the pan and cover the moulds with a layer of chocolate and smooth with a pallet knife. Leave to set until completely hard.
- Pop out of their moulds by tapping them on a work surface or pushing them out.