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Raw Chocolate Macaroon Nests

Raw Chocolate Macaroon Nests
Client:Heather Pace


Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at

Try this fun Easter recipe for a decadent and delicious dessert treat. It combines four different chocolate elements – chocolate Macaroon “nests”, brownie “eggs”, a white chocolate coating and a chocolate drizzle – into raw, brownie-sized desserts. Enjoy!


For the Macaroon Nests 

  • 1/4 cup melted cacao butter
  • 1/3 cup coconut sugar
  • 1/3 cup cacao powder
  • 1 tablespoon melted coconut oil
  • 1/2 cup shredded coconut
  • 1/2 cup coconut flakes

For the Brownie “Eggs”

  • 1/4 cup pumpkin seeds
  • 1/4 cup pecans
  • 1 tablespoon + 2 teaspoons cacao powder
  • 1/3 cup packed dates, chopped
  • 1/4 teaspoon vanilla bean powder

For the White Chocolate Coating

  • 3 tablespoons + 1 teaspoon melted cacao butter
  • 2 1/2 tablespoons cashew butter
  • 2 1/2 tablespoons coconut sugar

For the Chocolate Drizzle

  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons melted coconut oil
  • 2 teaspoons cacao powder, sifted
  1. For the Macaroon Nests, start by grinding the coconut sugar in a coffee grinder.
  2. Heat a pot of water to just before it starts to boil and place a bowl on top of the pot.
  3. In this bowl, whisk together the cacao butter, ground coconut sugar, cacao powder, and coconut oil.
  4. Gradually stir in the coconut.
  5. Remove the bowl from the pot of water and place 6 heaping tablespoons of the mixture onto a parchment lined baking tray.
  6. Use your fingers to shape “nests”.
  7. Chill for at least 30 minutes in the fridge.
  8. For the “Brownie Eggs”, start by finely grinding the pumpkin seeds in a food processor.
  9. Add the pecans and briefly grind to a nice crumbly consistency.
  10. Add the remaining ingredients and process until the dates are completely broken down.
  11. Roll the dough into 21 small balls plus a few extra larger ones (you’ll have extra dough). Roll them back and forth between your hands a few times to make an egg shape.
  12. Chill in the fridge for a few hours.
  13. For the White Chocolate Coating, start by grinding the coconut sugar in a coffee grinder.
  14. Heat a pot of water to just before it starts to boil and place a bowl on top of the pot.
  15. In this bowl, whisk all ingredients together.
  16. Once the mixture is smooth, remove the bowl from the hot water.
  17. Dip the chilled brownie eggs into the mixture and transfer to a parchment paper lined tray.If the white chocolate is too liquid, let it cool briefly.
  18. Chill in the fridge for at least 30 minutes.
  19. For the Chocolate Drizzle, start by grinding the coconut sugar in a coffee grinder.
  20. Whisk all ingredients together until smooth.
  21. Drizzle over the chilled chocolate eggs and chill in the fridge for at least 15 minutes.
  22. Enjoy!



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Raw Chocolate Macaroon Nests

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