Directions:
- 1.Stir together the first 4 ingredients in a pot on Medium heat, stir until well combined and melted. Remove from heat.
- 2.Stir in the coconut and let it rest for up to an hour at room temp.
- 3.Preheat oven at 160 degrees and line a baking tray with baking paper.
- 4.Use an ice cream scoop or similar to roughly form 12 or so balls. Place on the cookie sheet. Use a spoon to form the basket centre.
- 5.Bake for 20 minutes or until the cookies are lightly browned. Cool the cookies on the sheet completely before adding the chocolate - about a teaspoon per nest. Place some Vegan Easter eggs in the nest and let the chocolate harden.
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Ingredients:
- 2 tsp vanilla extract
- 1/4 tsp Oryx desert salt
- 6 Tbsp Vegan honey or maple syrup
- 5 Tbsp nut butter (80 grams), we used peanut butter.
- 1 1/2 cup shredded coconut
- 1/4 cup chopped vegan chocolate or chocolate chips, melted
- Small Vegan easter eggs, we used the dark choc gelatine free ones from Woolies
