Happy Easter weekend, friends!
Anthony and I said we would bring dessert to both our family gatherings this Easter, and decided we would get the Mini Egg donuts from San Remo Bakery.
Except since I don’t eat gluten or dairy and I’m currently refined sugar free, I didn’t want to feel left out of the party!
So I decided to make a healthier (but just as tasty) option for those of us that weren’t able to have the donuts.
I love coconut and I’ve seen a few bloggers make these little nests, so I decided, why not!
While I was baking, I ran of out eggs — so I couldn’t double the recipe as planned to serve at two parties. Instead I decided to go deep in my recipe archives and make a no-bake vegan version of macaroons I shared years ago.
So whatever dietary restrictions are among your family gatherings, you can certainly accommodate everyone with one of these two recipes!
Original Easter Nests
ORIGINAL Easter Macaroon Nests
You’ll Need:
- 1 Cup Unsweetened Shredded Coconut
- 1 Tbsp Almond Flour
- 1/2 Cup Your Choice Dairy Free Milk
- 2 Egg Whites
- 1/8 tsp Salt
- 3-4 tbsp of Maple Syrup (Depending on how sweet you like it)
- 1/2 tsp Vanilla Extract
- 3Tbsp Cocao Powder
- Candy Eggs (mini eggs or I used Easter M&M’s)
Instructions:
- Preheat oven at 350 F.
- Beat salt into egg whites until they firm up a bit.
- Add maple syrup, vanilla and milk to eggs.
- In separate bowl mix together coconut, almond flour and cocoa.
- Add wet ingredients into the dry.
- Mix throughly.
- Scoop into balls on a cookie tray, I used a melon baller.
- Use your thumb or a tsp to push indent in the middle to form a ‘nest’.
- Bake for 15 minutes.
- Let cool for 5 mins, then place eggs in nest while still warm.
- Let cool completely.
- Enjoy!!!
VEGAN NO BAKE Easter Macaroon Nests
You’ll Need:
- 1 Cup Unsweetened Shredded Coconut
- 2 tablespoons Maple Syrup
- 2 tablespoons melted Coconut Oil
- ½ cup Almond flour
- 1 teaspoon Vanilla Extract
- 3 Tbsp Cocoa Powder
- Candy Eggs (mini eggs or I used Easter M&M’s or another vegan alternative)
Instructions:
- Mix all ingredients together.
- Roll into desired shape. (About 1 tablespoon or bigger if desired.)
- Indent slightly for ‘nest’ shape, but know these will be more pliable as they are chilled.
- Chill for 10-15 minutes in fridge then add Candy eggs for decor.
- Store in airtight container in fridge until you serve.
- ENJOY!
Vegan No Bake Easter Nests
WANT MORE GLUTEN FREE TREATS?
ANTHONY’S FAVOURITE CHOCOLATE CHIP COOKIES
GLUTEN-FREE CHOCOLATE CHIP BANANA BREAD
SNICKERDOODLE COOKIES
4-INGREDIENT HEALTHY COOKIES
