If you are new to Fork & Beans, let me first welcome you with the hatching of these Easter Almond Baby Chicks (and I don’t do that for everyone who steps foot over here either so consider yourself a merry welcome!) Holidays are BIG for me and having this virtual space is my opportunity to personally explore my imagination and get creative with my food. Want proof? Check this section out. We have a mere two weeks left for Easter so let’s get busy…
Though this is not an original creation, it does happen to be a vegan-ified version and it’s actually needed for another recipe in the near future so hang tight. It’s like these Easter Almond Baby Chicks and the homemade Carrot Sprinkles are gearing up to come back for their grand reunion (probably because that is exactly what is going to happen). You will just have to stay tuned and see how they appear. Until then, simply giggle over how adorable these little guys are (did you see that little guy in the egg carton who has his head peeped out? Come on now, Easter!) It’s like they just recently hatched and are ready to be picked up and taken home as a pet. I will take a dozen please!
- 24 almonds
- ⅓ c. nondairy white chocolate, melted
- 2 drops red and 5 drops yellow natural food coloring
- 48 chia seeds
- If your melted white chocolate is not smooth enough, you can always add up tp 2 tsp. shortening or coconut oil and mix it in.
- Dip the almonds into the melted white chocolate to coat completely and allow to set on a piece of parchment or wax paper. Before they completely set, add the chia seeds for the eyes. Save the remaining white chocolate.
- Freeze or allow to sit on the counter until the chocolate has become solid.
- Using the remainder nondairy white chocolate, color it orange with the red and yellow food coloring. Pipe it onto the almonds for the beak. Allow to set again.