When Angela from Canned Time asked me to participate in the NuNaturals Family Favorite Desserts Veganized Contest I couldn’t be more excited! I’ve been experimenting with Stevia for several years and I’ve come to really love it. When using Stevia I always combine it with another natural sweetener to balance out the flavors and mask Stevia’s slightly bitter aftertaste. These Vanilla Almond Macaroon Nests with Chocolate Eggs are perfect for this time of the year: they are sweet, chewy and comforting. I love how the tropical flavor of the vanilla almond macaroon base reminds me of warm summer days ☺
Vanilla Almond Macaroon Nests with Chocolate Eggs
SERVES: 12 medium macaroon nests
EQUIPMENT: food processor, rubber spatula, cooking pot or double boiler
INGREDIENTS:
Vanilla Almond Macaroon Nests
2 cups of shredded coconut, unsweetened
2 cups of almond flour
¼ cup + 2 tablespoons of extra virgin coconut oil, melted
3 tablespoons of maple syrup
15 drops of Vanilla Nustevia (or pure liquid Stevia)
2 teaspoons of pure vanilla extract
¼ + 1/8 teaspoon Himalayan crystal salt or sea salt
1 tablespoon of purified water (optional, if needed for binding)
Chocolate ‘Egg’ Filling
¾ cup of extra virgin coconut oil
¾ cup of maple syrup (use less if you prefer dark chocolate)
¾ cup of cacao powder, unsweetened
Garnish
Almonds, finely chopped
Goji berries, roughly chopped …
Or other toppings! Feel free to get creative here ☺
DIRECTIONS:
Vanilla Almond Macaroon Nests
- Combine shredded coconut, almond flour, coconut oil, maple syrup, stevia, vanilla extract and Himalayan crystal salt in a food processor fitted with an S-blade. Process until well combined. Add water if needed for binding.
- Shape the dough into small macaroon nests. The easiest way is to roll the dough into small balls and press it down with the palm of your hand.
- Put the macaroon nests on a plate lined with baking paper or plastic foil and place them in the freezer while you prepare the chocolate filling.
Chocolate ‘Egg’ Filling
- Melt your coconut oil on the stovetop on low to medium heat, or by using a double boiler.
- Turn off the heat and add the maple syrup. Stir until well combined.
- Gradually add the cacao powder and mix well. If you wish, you can make this chocolate filling in a blender as well.
- Pour the chocolate filling into the chilled macaroon nests. Garnish with crushed almonds and goji berries, or other toppings of your choice.
- Put in the freezer for another 10 minutes. Make yourself a nice cup of tea and now… get ready to dive in!
JULIE’S TIPS & TRICKS:
You can store these Vanilla Almond Macaroon nests with Chocolate Egg Filling for at least 3 weeks in an airtight container in the refrigerator.
Now I would love to hear from you! What’s your favorite Easter treat of all time? Is it dark chocolate eggs, milk chocolate bunnies, vanilla cream chocolate eggs, mini chocolate muffins or cupcakes, candy eggs… Let me know by leaving a comment down below.
