Happy Easter! This recipe is so yummy, slightly soft yet chewy and a little sweet – not to forget it’s healthy, gluten-free and vegan!
Flax is low in carbohydrates but extremely high in both soluble and insoluble fibre, which means it supports colon detoxification and reduces sugar cravings.
One benefit of flaxseed is it contains high levels of mucilage gum content, a gel-forming fibre that is water-soluble and moves through the gastrointestinal tract undigested. Once eaten, mucilage from flaxseeds can keep food in the stomach from emptying too quickly into the small intestine, which can increase nutrient absorption and make you feel fuller.
Coconut oil has high amounts of lauric acid composed of short and medium chain fatty acids. It is a healthy substitute for butter, as fats in coconut oil are metabolised quicker by the liver.
- 4 tablespoons flaxseed
- 3 tablespoons water
- 1 cup unsweetened coconut shreds
- ½ cup organic dark chocolate chips
- 1 tablespoon ground flax seeds
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Add 3 tablespoon water into 4 tablespoons of flaxseed and stir
- Heat the coconut oil and chocolate chips until melted and creamy
- Stir in the salt and vanilla extract
- Fold in coconut shreds
- Using your hands, roll into a small ball and use your thumb to press the centre of the ball flat
- Pinch the edges to create a nest-like shape
- Put the nests in the fridge for 20 minutes
- Optional – add almonds dipped in dark chocolate or nuts of choice for the eggs!
FMT Nutritional Therapist
Nutritionist BSc Hons ANutr.