I seriously cannot stop with these.
Before I get to the deliciousness, though, I kind of have to share my ridiculous levels of excitement about my cookbook! I can’t express in words how crazy it feels to say it’ll be out in bookshops in less than two weeks (omg omg omg), so I thought I’d let these little coconut nests with coconut date caramel and dark chocolate do the talking.
Because photographs of sticky, goeey, coconut-spiked mouthfuls are without a doubt the best way to express myself, especially when they’re not just grain-free and refined-sugar free but nut-free and seriously delicious too.. I mean, can I just jump into that pool of swirly, golden date caramel?
These little bites are made up of a chewy coconut macaroon crust, topped with a super smooth, heavenly date caramel and coconut milk whipped cream situation with dark chocolate on top. I went for homemade Easter eggs made from melted chocolate, but you can go for a sprinkling of cacao nibs instead! If you’re not a chocolate fanatic, try berries. Enjoy!
- 2 cups unsweetened shredded coconut
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 10 dates, pitted
- 1/4 cup boiling water
- coconut whipped cream
- dark chocolate
- Preheat the oven to 180C/350F. Whizz together all ingredients in a food processor until well combined. Press the mixture into a greased and lined mini muffin tin, then bake for 10 minutes, until golden. Carefully remove from the tin!
- Whizz together the dates and boiling water in a powerful food processor until smooth. Meanwhile, make the coconut whipped cream. Once the date mixture has cooled down, stir it into the coconut whipped cream and mix well to combine.
- Take one of your coconut bases, dollop in some caramel coconut whipped cream and top with some grated chocolate or a homemade chocolate easter egg. Enjoy!