Brown Rice Krispy Nests with Salted Caramel Eggs
Easter Sunday is only a few days away now, and I know you're probably as excited as I am for all the sweet treats, especially the chocolatey kind! For me, Easter is about spending time with my family, which is why I came up with these brown rice krispy nests. With a crunchy salted caramel nest and chocolatey truffle eggs, they look very cute and are really delicious. They're also fun to make, so are perfect for baking with kids (and big kids!) Hopefully my nieces will enjoy them this weekend, too!
Prep: 20 minutes (+ 1 hour to set)
Total: 1 hour 20 minutes
- 60g (½ cup) Cacao Butter,60g (2 tbsp) Nut Butter – I like cashew but you can use any or swap for coconut butter to make the recipe nut free,45g (4 tbsp) Cacao Powder,40g (¼ cup) Coconut Sugar,50g Brown Rice Puffs,½ tsp Vanilla Powder,40ml (¼ cup) Maple Syrup,Optional: 30g (1/3 cup) Flaked Almonds or 2 tbsp Cacao Nibs for more crunch
- 7 Dates (I use Medjool, as they're the softest. You may need to soak other kinds of dates in warm water before using),1 tbsp Maple Syrup,½ tbsp Coconut Oil,Generous pinch of Salt,50g (½ cup) Ground Almonds - + more for a firmer egg
Start by lining a cupcake tray with cases. Next, add the dates, salt, maple and coconut oil for the eggs to a food processor and blend until you have a smooth caramel.
Add the ground almonds and blend until combined.
Remove the mix from the food processor and roll into small egg shapes, repeating until you have used it all up.
Set the finished eggs aside and add the cacao butter to a bain marie or pan over a low heat.
Once the cacao butter has melted, add the nut butter, coconut sugar, vanilla and maple. Stir until you have a thick glossy mix.
Add in the rice puffs and the flaked almonds or cacao nibs, if using, and mix until all the puffs are coated.
Spoon into your tray, top with eggs and place into the freezer for an hour to set.