I grew up a foreigner. I was too English to be Norwegian and too Nordic to be English. No matter where I was, I was misplaced. All my family traditions are a mishmash of old English and new Norwegian. Each year I buy pussy willows to decorate with feathers and I carefully paint blown eggs. I download the nicest murder book that I can handle and arrange a Easter egg hunt. I relish the first rays of sunshine and I plant a small tub of grass ready for the Easter table. My English genes crave hot cross buns and all the flavours of spring. My body shifts to wanting lighter greens, spring root vegetables, spring grains and wild herbs. I no longer need the fuel of winter.I do of course also fancy a little chocolate this weekend. Its tradition. These nests were a favourite of mine growing up – back then we crumbled shredded wheat into microwave melted milk chocolate, before filling the centres with mini eggs. These are those nests elevated. These fulfil those nostalgic cravings and the chocolate ones in one crispy hit.No refined sugar, plenty of feel good anti-oxidants, a hit of healthy fats and proteins and a big boost of happy.The nests are made with almonds, chia seeds and coconut. You can use whatever you fancy. How about oats, ginger, dried oranges or figs? Then all you have to do is simply stir those ingredients into rich chocolate with a high cocoa content. To make the marzipan I used ground, unbleached almonds, to give the ‘eggs’ that speckled look.
- 80g chopped almonds
- 50g sliced almonds
- 20g chia seeds
- 30g coconut shavings
- 100g dark 90% chocolate
Place all the dry ingredients into a bowl. Melt the chocolate over a bain marie. Stir the chocolate into the dry ingredients and then place spoonfuls into paper cases. Leave to harden for a least an hour.
- 50g ground almonds
- 1tbsp rosewater
- 1tbsp maple syrup/agave nectar
Place all the ingredients into a food processor. Blend until a dough forms. Roll small pieces between your palms to form small eggs.