From cream filled eggs to marshmallow chicks and bunnies, there is definitely a lot of refined sugar circulating around this time of year. Easter candy is pretty enticing, but you do not have to put your health on the back burning in order to enjoy a colorful sweet treat! This adorable recipe by Amy Lyons of Fragrant Vanilla Cake features coconut macaroon “nests” complete with cashew cream “eggs” for the perfect Easter scene.
- 3/4 cup raw almond meal*
- 2 Tbsp organic lime zest
- 2 Tbsp lime juice
- a pinch of sea salt
- 1/4 cup raw coconut nectar
- a few spinach leaves
- 2 cups finely shredded coconut
- 1/2 cup raw cashews (preferably soaked overnight)
- 2 Tbsp lime juice
- 1 /2 Tbsp organic lime zest
- 1/2 cup fresh young coconut meat (or additional soaked cashews if not available)
- 2 Tbsp raw coconut nectar
- 1/8 tsp sea salt
- 1 teaspoon pure vanilla extract
- 2 Tbsp coconut butter, warmed to soft
- 2 Tbsp raw coconut oil (warmed to liquid)
- 1/4 cup fresh organic strawberries
- Place almond meal, lime zest, lime juice, and sea salt in the food processor and process until well combined.
- Add the agave nectar and spinach and process until the mixture holds together.
- Add coconut and pulse until the mixture holds together.
- Form the mixture into 12 balls, then press down in the center of each to form a nest and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
- To make cream, combine all ingredients except coconut oil and berries in the food processor and process until smooth.
- With the motor running, add the oil slowly and process a minute.
- Add the berries and process until well blended.
- Place in a bowl in the freezer to firm up for about 30 minutes.
- Place the cream in a pastry bag with a large round tip (or a ziplock with the end cut off) and pipe eggs into the nests. Enjoy! Store extra in the fridge.