Be creative this Easter with a wholesome recipe featuring dark chocolate fruit covered “eggs” in coconut macaroon nests. These sweet treats are a fun healthy Easter treat for young and old! Get the kids to help you make them!
The macaroons are gluten free and are also free from refined sugar.
Ingredients:
Macaroon Nests
• 1 cup desiccated coconut
• 1 1/4 cup shredded coconut
• 5 large egg whites
• 4 tbsp maple syrup
• 1tbsp vanilla bean paste
• 3 tbsp Grainfields Hempseed Sprinkle
• 1 tbsp Grainfields powder of your choice (we used Wholegrain Powder)
• Optional extra- add a tablespoon of lemon zest
Dark Chocolate Covered Fruit Eggs
• 100g dark chocolate for coating the fruit
• Assorted fruit – We used raspberries, blueberries and grapes
Instructions: Place all the macaroon ingredients in a large bowl. Stir well until combined. Cover and place in fridge for half an hour to set. Preheat oven to 170 degrees and line a baking tray with baking paper.
Place a heaped dessert spoon of macaroon mixture on the tray and mould it into a nest shape, creating a well in the middle. Repeat this process until all the macaroon mix is used up.
Bake for 15 minutes until golden brown then allow to cool.
While the macaroon nests are cooling, wash and dry the fruit.
Melt the dark chocolate on the stove in a double boiler or in the microwave.
Dip the fruit in the chocolate while still warm then place on a line tray in the fridge to set.
Place the chocolate covered fruit eggs in the macaroon nests to serve.
