WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

Easter

Vegan Chocolate Easter Nests ~ For Ecoage

Commisions, Dairy Free, Gluten free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle copperman2 Comments
IMG_3550.jpg

Chocolate covered cornflake cakes are a vital component for pretty much any Easter celebration, but for those searching for something a little more nutritious amongst the conventional confectionary, I've created these cornflake cakes with a difference and, as always, are gluten free, vegan and made with 100% natural, unrefined ingredients. Whilst many might prefer to avoid the sugar rushes and general hyperactivity of the Easter holidays - for either themselves or young ones around them - these have a much subtler sweetness, are high in fibre and can be customised with any of your favourite superfoods, adaptogens or other nourishing ingredients, like dried fruits or cacao nibs. High in cacao, they are also super energising, so whilst everyone else is in their food coma or sugar crash, you can enjoy a natural little high of your own.

+ Add mini eggs to replicate traditional Easter nests, or instead, to keep things as natural and nourishing as possible, replace with nuts, seeds, fresh berries, dried fruits or whatever else you fancy.

Vegan Chocolate Easter Nest Ingredients

Makes approx. 12 nests

200g fibre flakes or corn flakes (doves farm) (link)
8 tablespoons coconut oil or cacao butter
5 tablespoons cacao powder
2 tablespoons coconut syrup other natural sweetener of choice like maple, date or rice syrup
2 tablespoons ground flaxseeds or chia seeds (optional but extra nutritious)
1/2 teaspoon vanilla extract, powder, paste or seeds
Pinch of salt

Optional
Handful sunflower seeds, pumpkin seeds or sesame seeds
1 tablespoon nut butter or tahini
Handful of dried fruit, such as raisins, cranberries, goji berries, chopped dates or mulberries
Qnola
Puffed quinoa or puffed brown rice

Method

Make a double boiler by placing a heatproof bowl over a small / medium saucepan with about 2-3 inches of water in it. Bring to the boil then reduce to simmer and add the coconut oil or cacao butter. Allow to completely melt, then remove from the heat and whisk in the cacao powder, syrup of choice, flaxseeds or chia seeds, if using, vanilla and salt. Stir to combine, then add the flakes. Add any of the optional ingredients, if using, and stir a final time to combine. You can use a gentle mashing technique to slightly break down the flakes, if you like. This will just encourage the flakes to set more closely together and will intensify the crunchiness.

Next, spoon the mixture into a case-lines muffin / cupcake tin, using about 1 or 1.5 tablespoons per case. Gently press down on the mixture with the back of a tablespoon or spatula. Place in the fridge or freezer for 30 minutes to set and stiffen.

Store either in the fridge or in an airtight container.

Decorate with nut butter, fresh or fried fruits, raw chocolate chunks or eggs or even a dollop of something like date caramel or cashew cream.

Screenshot 2019-04-09 at 14.12.18.png

Easter Edit from Well Being Book

Dairy Free, Gluten free, Lunch, Recipe, Seasonal, Snacks, Sugar Free, Spring, Sweets + Desserts, Vegan, Vegetariandanielle coppermanComment

Chocolate Cookie Crunch Bars, page 196

Chocolate Salted ‘Nolo’ Caramels, page 198

CookieDoughBalls_017.jpg

Reishi Tahini Hot Chocolate, page 172

Pecan Cookie Dough Balls, page 190

Pistachio and Courgette Cake with Avocado Lime Frosting, page 252

Walnut Chocolate Biscuits & Millionaire's Shortbread, page 188

For Easter Lunch / Dinner

Sweet Potato Gratin, page 215

Honey and Mustard Portobello Mushrooms, page 218

Cauliflower, Quinoa & Sweet Potato Salad with Sauerkraut, Peas & Avocado, page 128

Green Pancakes with Avocado, Fennel & Chickpeas , page 146

Beetroot, Carrot and Coconut Soup, page 126

Restorative Seaweed Broth, page 122

Almond & Pecan Florentines from Well Being Book

Dairy Free, Gluten free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle coppermanComment
IMG_3513.jpg
IMG_3416.jpg
IMG_3461.jpg
IMG_3474.jpg

There are many good memories attached to these Florentines, which taste partly like honeycomb and partly like cookies. I spent one New Year’s visiting my boyfriend in Sweden, and on New Year’s Day we hosted a hang out at his house with everyone we’d been celebrating with the night before. When we needed something quick to serve as an after-dinner snack. I improvised nuts, coconut, natural syrup and spices into what turned out to be one of the best things I’ve ever made.

Components

8–10 tablespoons natural syrup
2 tablespoons water
1 tbsp melted coconut oil
150g pecans
150g flaked almonds
40g desiccated coconut
1 teaspoon vanilla extract, paste, powder or fresh vanilla seeds
A generous pinch of sea salt
1⁄2 teaspoon ground cinnamon
1 tablespoon maca powder
1 quantity Dark Chocolate (page 194)

+ I also added 1 tablespoon raw cacao powder to the florentine mixture (you can see 3 slightly darker ones in the second image, above). Try this if you want an even more enhanced chocolatey flavour.

Method

Bring the syrup and water to the boil in a large saucepan over a high heat Wand continue to boil for 2 minutes, until the mixture forms thick bubbles. Remove from the heat and add all the remaining ingredients apart from the chocolate to the pan. Use a spatula or a wooden spoon to mix together well and ensure everything is evenly coated in the syrup.

Take 1 heaped tablespoon of mixture and drop it onto the prepared baking paper. Use the back of the spoon to press it down and shape into a cookie- like round. Repeat until all of the mixture is used up. Bake for 6–8 minutes, until the edges begin to turn golden brown.

Remove from the oven and place in the fridge to cool for about 10 minutes. Whilst they cool, prepare the chocolate. (If you would prefer to use shop- bought raw or dark chocolate, melt approximately 100g, following the same instructions for homemade chocolate on page 194).

Once you have made the chocolate and it is not too hot to handle, dip the bottom of each florentine into the melted chocolate, then place on a cooling rack, or on a sheet of greaseproof paper covering a plate or baking tray. Alternatively, drizzle the chocolate over the top of each biscuit. Leave to set in the fridge or freezer, and dip a few extra times, as desired, if you want a thicker chocolate layer.

Store in the fridge or in an airtight container for up to 2 weeks.