Easter is coming and that means that so is — chocolate!! And a lot of it. Well, there is also a deeper meaning to Easter, but we can cover that in another post.
I remember searching throughout the house for my Easter basket filled with more chocolate than I should have been eating. And I especially was looking forward to the hollowed out egg with my name written on it. Yes, my mom’s love language was giving gifts, and one of her favorite gifts to give was food. Not a good combination, if you know what I mean.
So here I am, off of sugar (blamed partially on too many Easter goodies in the past), but I would still like to enjoy sweets now and then. And so would my kids. And you too, I imagine!
Here is a way to enjoy chocolate and coconut and have some fun in the kitchen this Easter.
I used to make something like this in my heavy sugar days, but they were made with peanut butter, chinese noodles and marshmallow and were filled with little Cadbury chocolate eggs.
I promise that this version will be much easier on your blood sugar levels :-).
This is a remake of a recipe from Affairs of Living, a site that is dedicated to special diets. I had to tweak it a bit to make the nests hold together, but the resulting product was a success!
Chocolate / Carob Coconut Nests (special diet options)
1/2 cup unsweetened, shredded coconut
1/2 cup coconut butter (purchase it or make your own)
2 Tbsp cocoa or carob powder
20 drops liquid stevia (I used chocolate flavor) or 2 Tbsp liquid sweetener of choice. If you have them both available, I would use 1/2 of each for better results.
Several varieties of my Easter Fudge for making eggs (you may, of course, use any little “egg-type” decorations that you choose).
Note: If you will be using Easter Fudge to make “eggs,” make the fudge ahead of time so that you will have the “eggs” ready for Step 5 of the Method.
1. Place coconut butter in the top of a double boiler, or soften in a pan over very low heat. If using a double boiler, turn the heat up until the water boils, then turn it down to a simmer. Heat the coconut butter until smooth.
2. Remove from heat. Stir in sweetener(s) and chocolate or carob.
3. Add shredded coconut.
4. Mold approximately 2 Tbsp of the mixture into a ball. Flatten partially and make a small indentation in the middle (where the “eggs” will rest). Note: I just placed mine on a small plate. You can place them in a small container that will fit nicely in the refrigerator for setting and you may wish to line it with parchment. I did not find this to be necessary.
5. Place the “eggs” in the indentation with slight pressure so that they will stick when the nests harden.
6. Place the nests in the refrigerator to cool for 1 to 1 1/2 hours. These do not need to be stored in the refrigerator, but if you use the Easter fudge for “eggs”, they will get soft if not kept refrigerated.
7. Get ready for a big smile from the recipient!
What’s your favorite Easter treat?