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🍰 Vegan Easter Nest Made of Almonds

523 kcal · 30 min · 4 servings

Ingredients

• chickpeas from the can 300 g
• powdered sugar 125 g
• almonds, sliced 200 g
• carrots 1 pc.
• walnut kernels 150 g
• soy yogurt 150 g
• brown sugar 2 tbsp
• cinnamon pinch
• margarine, vegan 1 tbsp

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Drain the chickpeas into a sieve.
3. 3. Save the drained water.
4. 4. Line a muffin tin with paper cases.
5. 5. Pour the chickpea water into a bowl.
6. 6. Whip the water stiffly using a hand mixer and whisk.
7. 7. Gradually stir in the powdered sugar.
8. 8. Fold in the sliced almonds.
9. 9. Distribute 1 to 2 tablespoons of the mixture to the edges of the cases.
10. 10. Shape the almond mixture into a nest.
11. 11. Bake the nests in the oven for about 45 minutes.
12. 12. Carefully turn the cases after 25 minutes.
13. 13. Peel the carrot.
14. 14. Grate the carrot finely.
15. 15. Chop the walnuts finely.
16. 16. Mix the carrot, walnuts, soy yogurt, and cane sugar in a bowl.
17. 17. Season the mixture with cinnamon.
18. 18. Remove the almond nests from the oven.
19. 19. Let the nests cool down slightly.
20. 20. Fill the soy yogurt mixture into the center of the nests.
21. 21. Serve the Easter nest.

Nutrition per serving

• kcal: 523
• Protein: 15 g · Fett/Fat: 34 g · Carbs: 45 g