Oh how these treats went down a storm at Easter time! These little goodies not only taste divine but look so effective, when they don’t take very much effort at all to make – the perfect combination really. Feel free to use dairy-free chocolate where required to make them plant based, or switch up using whatever chocolate you have to hand, or even better they are a great recipe to use up leftover eggs that are sat around!
Ingredients:
For the base –
- 100g dates, soaked in boiling water for 10 minutes then drained
- 100g nuts
- 3 tablespoons cocoa powder
For the topping –
- 1 tablespoon coconut oil
- 100g white chocolate (can be dairy free)
- 4 tablespoons desiccated coconut
For the crispy nests –
- 1 tablespoon coconut oil
- 100g dark chocolate (can be vegan)
- 40g cornflakes
- Mini eggs
Make them!
- First make the base – place the ingredients into a food processor and blend well until a slightly sticky mixture forms. Divide into 6 pieces then divide between a 6-hole silicone muffin tin and press down.
- Next make the topping – melt the coconut oil and white chocolate, then stir in the coconut. Spoon some of this over each base to cover and reach the top. Chill in the fridge for at least 2 hours.
- Meanwhile melt the chocolate and coconut oil then stir in the cornflakes well to coat. Divide this mixture between 6 silicone muffin cases. Place a couple of mini eggs on top of each and leave in the fridge for 1 hour to set.
- Place a nest on top of each (might need to secure with a little extra melted chocolate or chocolate spread) and enjoy!
