Recipe
Almond eggs in a matcha-coconut nest
Chocolate Easter eggs are unhealthy? Not these! The Easter eggs that you find in the shops contain very little cacao and more than 50% sugar. But you can eat our eggs, made with raw cacao and almond nuts, with no health worries whatsoever! Thanks to the nest in which they lay, you can also enjoy the many wholesome properties of matcha and coconut. What’s more, they are a great way to add a little colour to your Easter celebrations.
| Ingredients (9 pieces) | |
|---|---|
| Cacao butter | 65 g |
| Coconut oil | 3 tablespoons |
| Maple syrup, agave syrup or honey | 3-4 tablespoons (depending on your preference) |
| Coconut flakes, unsalted | 120 g |
| Biotona Premium Matcha | 1 tablespoon |
| Biotona Cacao powder | 2-3 tablespoons |
| Raw almonds | About 27 (2-3 per nest) |
| Necessities |
|---|
| Baking paper, cooking pot + mixing bowl (au bain marie), extra mixing bowls |
- Melt the cacao butter and the coconut oil au bain-marie. Add the syrup or honey and stir this into the melted cacao butter and coconut oil. Remove from the stove and allow to cool until the mixture reaches room temperature.
- Mix together the coconut flakes and the matcha powder in a large bowl. Keep four tablespoons of the cooled cacao-coconut mixture to one side in a separate small bowl. You will need this later for the chocolate sauce.
- Pour the rest of the cooled cacao-coconut mixture into the bowl with the coconut flakes and matcha. Stir until the flakes and powder are fully moistened. The resulting mixture should not yet stick together.
- Take a tablespoon of this mixture and place it on a sheet of baking paper. Kneed it with your fingers and the spoon to form the shape of a nest.
- Repeat the process with the rest of the mixture until you have a total of nine nests. Put all nine nests into the freezer and allow them to harden for 30 minutes.
- Add the cacao powder to the bowl in which you have kept the four tablespoons of the cooled cacao-coconut mixture. Stir thoroughly until you obtain a thick chocolate sauce.
- Dip the almonds one by one in the sauce and place them on a plate or sheet of baking paper. Put them into the freezer and allow to harden for 15-20 minutes.
- When the nests and the chocolate-covered almonds have hardened sufficiently, place three of the nuts in each of the eggs. Serve directly (if you can’t wait!) or keep them in the fridge until Easter arrives.
