Fact: I love cookies. End of. When I was at uni.. I used to make all the cookies, whoopee pies and, THE BEST EVER BROWNIE, aka the slutty brownie!
So, when on my quest to ‘healthify’ my favourite foods, I just had to do so to the humble cookie.
This recipe is chewy as a cookie should be, yet full of protein!
To make 10, you will need:
-30g of vanilla protein powder,
-150g of egg whites,
– 20g of coconut sugar,
– 100g of flour (I used quinoa flour),
– 50g of mixed dried fruit,
– 1/2 a teaspoon of cinnamon.
Simply combine all of the ingredients until well mixed and then use a serving spoon to take one serving spoon size amount, place on a greased baking tray and spread in to a cookie shape!
Do that for all ten and then pop in to the oven for 10 minutes!
Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!
I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.
They’re great fun to make with little ones too, and because they have no nasties in they’re a wonderful healthier alternative for big and small people alike! We’ve got through quite a few batches of these already in our house, so something tells me I may be making them all year round!
- 1 cup cashews
- 1 cup oats
- 1 1/2 cups dates
For the chocolate
- 1/2 cup coconut oil
- 4 tbsp cacao powder
- 3 tbsp maple syrup
- 2 tbsp cashew butter (or peanut butter)
- Pinch of Himalayan salt
To make the eggs, simply combine the ingredients in your food processor and whizz for a couple of minutes until a sticky mixture forms. If the dates aren’t super soft, you may need to add a little water in, so add this in one tablespoon at a time until you reach the desired consistency. Shape the mixture into eggs and pop them in the freezer while you make the chocolate (the longer they are in the freezer for the better the chocolate will stick to them when you dip them in).
To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with boiling water until it is totally liquid, then pour this into a mixing bowl, add the other ingredients and stir well.
Remove the eggs from the freezer and dip them in the chocolate one by one, placing them on a flat surface (a chopping board works well) to harden. Repeat as many times as you want – the more times you dip the thicker the chocolate coating will be! After you’ve dipped for the final time, decorate if you like with edible dried petals (I use rose, marigold and cornflower) or just keep them plain – they’ll still taste amazing! Store in the fridge, that is if you don’t polish them off straight away!
Love, Mrs H
As a minimalist baker, I like to use very few ingredients in my recipes. Some may say its lazy, but once you have tried this recipe you may think differently.
I present to you these delicious Vegan Chocolate Egg Nests. With just 3 ingredients and a prep time of less than 10 minutes.. there is no excuse not to make them.
Vegan Chocolate Egg Nests
Prep Time: Less than 10 minutes
Chilling Time: 15 minutes
Serves: 6 large nests
- Dairy Free
- Gluten Free
- Wheat Free
- X7 Coconut Nutribrex
- 15g Coconut oil
- X2 Bars of Moo Free Chocolate (200g total)
- Break up the chocolate into squares and place in a bowl with the coconut oil over a pan of simmering water. Stir until completely melted.
- In a separate bowl break up the Nutribrex into small pieces.
- Once the chocolate has melted, mix together all of the ingredients until the cereal is fully coated with the chocolate mix.
- Spoon the mixture into cupcake cases and shape into a nest shape. (If you have a cupcake tin, use this to give you the perfect shape)
- Place the tray into the fridge and allow to set for at least 15 minues.
- Once they are ready, top with anything you like.. marshmallows are my favourite.
If you like the sound of this recipe, then head to Instagram and follow Lauren there!