These super chocolatey nests are so fun to make and they are such a great Easter treat! I absolutely love the crunchy quinoa puffs case with the super creamy and indulgent homemade Nutella, it’s literally chocolate heaven!
Quinoa Nutella Chocolate Nests
- For The Nests
- 1 1/2 cup of puffed quinoa - if you can’t find you can also use rice puffs
- 70g Montezuma Organic 73% Cocoa Very Dark Chocolate Bar
- For the chocolate hazelnut butter
- 380g hazelnuts
- 125ml maple syrup
- 2 tbsp raw cacao powder
- For the caramel chocolate eggs
- 150g cashews
- 100g cacao butter
- 4 tbsp maple syrup
On a double boiler melt the chocolate. Make sure the heat is not too high otherwise it might burn the chocolate.
Place the quinoa puffs in a large mixing bowl and pour the melted chocolate on top. Mix everything together until all the quinoa puffs are evenly coated. To make the nests I used a muffin tray but silicone muffins moulds will work as well. Place about 1 1/2 tablespoon of the mixture in each case and try to spread across the sides as well so you have left an empty space in the middle for the filling. Place the tray in the fridge to set while you are preparing the rest.
To make the hazelnut butter place the hazelnuts on baking tray covered with parchment paper. Roast them in the oven for about 10-15 minutes until they are start to turn slightly golden brown.
Allow to cool then transfer them to the Ninja food processor and start to blitz on a high speed. Let the machine work for a good minute, then scrape the sides and blitz again. You will have to repeat this process quite a few times until a creamy nut butter starts to form. It will take a total of 10-15 minutes in total so be patient!
Once you have a fairly creamy consistency add in the raw cacao powder, maple syrup and the pinch of salt. Blitz again for another few minutes to make sure all the ingredients are well incorporated. Leave the Nutella onto one side while you are making the white chocolate eggs.
Add the cashews to the Ninja food processor and blend for 10 minutes until cashew butter forms. Next add the cacao butter, vanilla powder, maple syrup and salt to the cashew butter in the processor and blend for another 3 minutes. Spoon the mixture into the egg moulds and place in the freezer to set.
Once the eggs are solid remove the quinoa nests from the tray and fill them with the hazelnut Nutella. Top each nest with 2 eggs.