Vegan Nicecream Coconut Macaroon Nests
Ingredients
- 2 1/2 cups unsweetened shredded coconut
- 1/2 cup almond meal
- 1/4 cup cane sugar
- 1/8 teaspoon sea salt
- 1/2 cup aquafaba (the brine from a can of chickpeas)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- filling:
- 1 pint strawberry banana nicecream, softened
- organic jelly beans (read ingredients to make sure they are vegan)
Preparation
Preheat oven to 300 degrees and grease mini muffin tins
In a large mixing bowl, combine all nest ingredients and use a sturdy spatula to mix until well blended
Drop tablespoon of the coconut mixture into each mini muffin tin
Use your fingers to press the coconut mixture into the tin and partially up the sides making a well in the centre to hold the filling
Bake for 20-25 minutes, or until the nests are golden brown around the edges
Once cool, fill each nest with soften strawberry banana nicecream and jelly beans
Serve immediately or freeze until you’re ready to snack!
