Recipes.

Easter Egg Chocolate Nests

By Chelsea McCallum


Photo by: Ella Martin
  • 12 servings
  • Prep - 10 mins
    Cooking - 35 mins
  • Total - 45 mins
Photo by: Ella Martin

Ditch the packaged stuff this Easter and make your own sugar-free Easter choccy nests. Get your kids involved and egg-cited about this super easy treat!  

Servings: 12
Preparation: 10 mins
Cooking: 35 mins

Ingredients

  • Coconut oil, for greasing.
  • 1/2 cup coconut butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • 1/2 teaspoon sea salt.
  • 3 cups low-sugar puffed rice cereal or sugar-free puffed brown rice.
  • 1/3 cup almonds.
  • 4 squares 85% dark chocolate, melted.
  • 3–4 strawberries, sliced (optional).

Directions

1. Grease a 12-hole muffin tin with coconut oil. To help with removing the Easter Egg Nests from the tin, cut rectangular strips of baking paper approximately 1cm wide, making sure the strips are long enough to pull the cups out of the tray. Place a strip in each muffin hole. Set aside.
2. Add coconut butter, rice malt syrup, vanilla and salt to a small saucepan. Place over a low heat and cook for about 2 minutes, stirring constantly, until mixture begins to melt. Remove from the heat and pour into a large mixing bowl with puffed rice. Mix well, until puffed rice is covered evenly with the mixture.
3. Press into prepared muffin tin, using the back of a spoon to push the mixture into the walls and base of each hole to form 'nests'. Refrigerate for 15 minutes or until set.
4. Meanwhile, prepare the Chocolate Eggs. Dip almonds, one at a time, in melted chocolate. Once nests have set, add approximately 3–4 chocolate-coated almonds to each nest and return to the fridge to set, about 20 minutes. Add sliced strawberries, if using.
5. Use the tabs of the rectangular strips to pull each nest out of the muffin holes. Store in an airtight container in the fridge for up to 1 week.


Ditch the packaged stuff this Easter and make your own sugar-free Easter choccy nests. Get your kids involved and egg-cited about this super easy treat!

Ingredients

  • Coconut oil, for greasing.
  • 1/2 cup coconut butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • 1/2 teaspoon sea salt.
  • 3 cups low-sugar puffed rice cereal or sugar-free puffed brown rice.
  • 1/3 cup almonds.
  • 4 squares 85% dark chocolate, melted.
  • 3–4 strawberries, sliced (optional).

Directions

1. Grease a 12-hole muffin tin with coconut oil. To help with removing the Easter Egg Nests from the tin, cut rectangular strips of baking paper approximately 1cm wide, making sure the strips are long enough to pull the cups out of the tray. Place a strip in each muffin hole. Set aside.
2. Add coconut butter, rice malt syrup, vanilla and salt to a small saucepan. Place over a low heat and cook for about 2 minutes, stirring constantly, until mixture begins to melt. Remove from the heat and pour into a large mixing bowl with puffed rice. Mix well, until puffed rice is covered evenly with the mixture.
3. Press into prepared muffin tin, using the back of a spoon to push the mixture into the walls and base of each hole to form 'nests'. Refrigerate for 15 minutes or until set.
4. Meanwhile, prepare the Chocolate Eggs. Dip almonds, one at a time, in melted chocolate. Once nests have set, add approximately 3–4 chocolate-coated almonds to each nest and return to the fridge to set, about 20 minutes. Add sliced strawberries, if using.
5. Use the tabs of the rectangular strips to pull each nest out of the muffin holes. Store in an airtight container in the fridge for up to 1 week.

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