2 tbsp sweetened large flaked coconut (or more unsweetened coconut)
A pinch of pink salt
1 tsp vanilla
A dash of cinnamon, optional
½ ripe avocado
2 tbsp agave nectar
1 tbsp coconut oil, melted
¼ cup cocoa powder
21 Raw Vegan "Mini Eggs"
Instructions
Preheat oven to 350⁰F and line a cookie sheet with a silicone mat or parchment paper.
In a medium bowl, whisk together ⅓ cup agave nectar, coconut milk, and coconut flour until combined. Add shredded coconut, salt, 1 tsp vanilla, cinnamon and mix well.
Using a muffin scoop, scoop 7 large mounds of macaroon mixture onto prepared cookie sheet. With your fingers, press an indent in the centre to make a nest shape.
Bake in preheated oven for 20 minutes, or until slightly golden brown. Yields 7 large nests or 10 mini nests.
While macaroons cool, prepare chocolate mousse by blending avocado, 2 tbsp agave nectar, coconut oil, and cocoa powder in a food processor.
Once macaroons are cool, spoon a dollop of avocado mousse into the indentation and top with 3 Raw Vegan "Mini Eggs".
Notes
*I used a dark agave nectar, which yielded a brown macaroon. Maple syrup also works here. For a whiter macaroon, use honey (not vegan) or another light-coloured sweetener.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-coconut-macaroon-nests/