Ingredients:
- 3/4 cup egg whites
- 6 Tbsp of coconut palm sugar
- 10 oz unsweetened coconut flakes
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
- cooking spray or melted coconut oil
- Raspberries
- Hazelnut spread (like nutella)
Directions:In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 10 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside and let it cool 10 minutes, Preheat the oven to 300°F. Spray a nonstick a mini muffin tin with oil. Drop heaping tablespoons into the tin, lightly press mixture into the bottom and up the sides of the tin to make “nests” with the back of a spoon.Bake 22 to 25 minutes, or until golden. Let it cool 10 minutes, then carefully remove from the tin. Arrange the nests and top with a spoonful of nutella and 3 raspberries.
Almond Butter Chocolate Easter Eggs:
- 1/2 cup almond butter (or other nut/seed butter)
- 2 1/2 tbsp coconut flour
- 1 tbsp of raw honey
- 1 tbsp of Grade B Maple Syrup
- 1 tsp vanilla
- 1/2 cup Cacao Dark Chocolate Chips
- 1/2 tbsp coconut oil
Mix togetheralmond butter, coconut flour*,honey, maple syrup, and vanilla until well combined.
Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like shape.
Place on a baking sheet or plate lined with wax paper and put in freezer to harden.
While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine in the microwave, using 30 second increments and stirring until completely melted, but you could also do this on the stove over low heat).Melt chocolate in a coffee mug so that it is easier to cover eggs in one easy dip.
Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover completely using a toothpick.
Allow excess chocolate to drip off of eggs by lightly tapping the hand holding the toothpick with your free hand before placing back on parchment paper.
Place chocolate-covered eggs in the refrigerator to set completely before serving.
Enjoy!
Tuna or Chicken Egg Nests:
Romaine lettuce leaves
4 hard boiled eggs
Directions:
Make Tuna or chicken Salad and lay it into small (nest shape rounds). Top with a small piece of a romaine lettuce leave. Then Place the Hardboiled egg on top of “it’s nest”
Enjoy!
Fit Chic
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