This recipe is contributed by Emma Hollingsworth who we follow over on Instagram @mrshollingsworths. This is a great and fun recipe to try with your little ones at home this Easter holiday!
- 1 1/2 cups quinoa pops (or puffed rice)
- 5 tbsp cacao powder
- 5 tbsp maple syrup
- 3/4 cup coconut oil
- 1/2 cup desiccated coconut
For the marzipan eggs
- 1/2 cup ground almonds
- 3 tbsp maple syrup
- colourings (optional) – I used 1/4 tsp each of beetroot powder, turmeric powder and wheatgrass powder but you could use saffron, acai powder, spirulina, whatever you fancy!
To make the nests, melt the coconut oil in a saucepan and then stir in the maple syrup and cacao powder until it’s all lovely and smooth. Pop the quinoa pops and dessicated coconut in a bowl and pour in the melted chocolate mixture on top. Give it all a good stir until all the quinoa and coconut is covered evenly in delicious chocolate. Now here’s the hard bit – TRY to get as much as you can into cake cases or small round silicon moulds without eating it all, then use your fingers or a small spoon to press down in the middle and mould them into little nests. Place them in the fridge to cool while you make the eggs.
For the eggs, combine the ground almonds and maple syrup in a bowl and knead with your hands until they’re all mixed in together (it should be a play-doh like consistency). Separate this into three equal balls (or more or less depending on how many colours of eggs you’re making) and add a small amount of colouring to each ball, kneading to mix the colour in well.
Shape the different coloured marzipans into little egg shapes and place them in your nests. Happy Easter!