These chocolate are vegan and healthier than the original while tasting just as delicious. Serve them in a coconut basket for Easter.
In a water bath, melt together white chocolate and coconut butter. Take off the heat and add chopped hazelnuts. Combine well and place in the fridge to harden for about 30 minutes (it should be firm but still manageable).
Take about a tsp of the filling and form into little eggs. Place eggs in the fridge until completely firm.
If you don't care about the shape of the bonbons, you could also just fill the (still liquid) filling mass into chocolate molds and let set in the fridge before covering them with chocolate.
In a water bath, melt dark chocolate. Dip each egg into chocolate using a fork and cover from all sides. Place chocolate egg on parchment paper and let set completely.
Store in the fridge. These chocolate eggs taste best when you take them out of the fridge 10 minutes before enjoying.
Beat chickpea water until stiff (similar to beaten egg whites) = aquafaba.
Combine shredded coconut with maple syrup and fold in aquafaba.
Place spinach in a blender, add a dash of water and mix until smooth. Strain green liquid through a sieve and combine with coconut mixture.
Place about a tbsp of the coconut mixture each onto a baking sheet lined with parchment paper and mould into nests. Bake in the oven at 240 °F (120 °C) for about 20-30 minutes.
Let nests cool completely (they'll harden once cool) and fill with chocolate eggs.
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