Honey, almond, coconut easter nests

Gloriously chewy, made with a sweet and creamy almond, honey, caramel these little nests are the perfect addition to the Easter table. Free from gluten, grains and dairy and can also be made vegan by subbing honey for maple syrup.

| makes 12 easter nests |

  • 2 cup desiccated coconut
  • ½ cup flaked coconut
  • 1 cup flaked almonds
  • 1 cup honey (or maple syrup)
  • 2/3 almond butter
  • pinch salt
  • tsp vanilla extract
  • about ½ cup toasted nuts (almonds and hazelnuts)
METHOD
  • Line a cupcake tray with 12 paper cases and preheat your oven to 150 degrees.
  • Spread your flaked almonds and flaked coconut onto a dry baking tray and toast in the oven for about 7 minutes - checking and tossing regularly to ensure they don't burn. Remove and allow to cool until cold enough to touch.
  • Transfer to a medium sized bowl, add your desiccated coconut and give the mix a scrunch with your hands.
  • Next make your caramel. Place your honey in a small saucepan over a medium heat until it comes to the boil. When you see bubbles start to form add your almond butter.
  • Stir the mix using a wooden spoon until it thickens slightly and begins to pull away from the sides. (About 5-7 minutes). You will know it is ready when the mix begins to show almost honey comb like pockets as the heat bubbles split. At this point add your vanilla extract and salt and give it one last stir before pouring it into your dry ingredients.
  • Using a wooden spoon stir to combine. The mixture will be very hot so be careful. You may want to use another spoon to help release any mix that may stick to the back of the spoon.
  • Once the caramel has been well incorporated and the mixture has cooled slightly take even sized clumps in your hands and fill your cases. Use your thumbs to leave a little dip in the middle - making them more nest shaped.
  • Fill your nests with your nut eggs. I like to use toasted almonds and hazelnuts as they look rather egg-like but any nuts raw or roasted will work.
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