Chocolate Easter nests

These cute little chocolate Easter nests will bring plenty of colour and lots of deliciousness to your Easter table.

Course: Dessert

Cuisine: Australian

Keyword: Chocolate, Dairy free, Easter, Gluten free

Prep Time: 10

Chilling time: 30

Servings: people

Calories: 269kcal

Author: Gabby Campbell

Equipment

12 hole muffin tin
Large baking cup liners

Ingredients

2 cups Loving Earth Chocolate Buckini Clusters (see note 1)
1 cup desiccated coconut
¼ cup cacao nibs
⅓ cup cocoa
¼ cup maple syrup
1 tsp vanilla essence
¼ cup coconut oil
⅓ cup cacao butter, (see note 2)
¼ cup sultanas
Mini Easter eggs, to fill the nests with

Instructions

Line a muffin tin with 12 cupcake cases.
In a large bowl, mix together the Loving Earth chocolate buckinis, desiccated coconut, sultanas, cacao nibs, cacao powder, vanilla, and maple syrup.
Combine the coconut oil and cacao butter in a small saucepan and melt over a low heat. Do not let it boil. Switch off as soon as everything is melted and remove from the heat.
Pour the oil mixture into the dry mixture and stir until everything is well combined.
Spoon the mixture evenly into the baking cups then start to form out a nest. Either do this by pushing down on the mixture with a small glass - a shot glass/measuring glass is ideal - or with the back of a teaspoon. Either method should leave you with a 'nest' that you can sit chocolate eggs in when its set.
Place in the freezer for 30 minutes to firm up.
Remove the nests from the freezer and decorate with mini chocolate eggs and/or candy eggs then serve straight away. Keep any extra nests in the fridge.

Video

Notes

Note 1: If you can't find buckinis in store or online you can replace them with any chocolate granola. Just make sure you break apart any huge pieces or the nests won't stick together.

Note 2: If you can't find cacao butter at your local supermarket it can be replaced with any chocolate of your choosing. To do this, melt ½ cup of chopped chocolate with 1 tablespoon of coconut oil, which will replace the ⅓ cup cacao butter and ¼ cup of coconut oil in the recipe. You can also leave out the cacao powder as it isn't needed if chocolate is used.

The chocolate nests will start to melt if left at room temperature for too long, so ensure they're served straight from the fridge and any extras are put back to keep them cool.

Nutrition