These super cute goodies would be ideal to make with little ones over the Easter period. Only using 4 ingredients for the nests and a simple creamy chocolate filling topped with crunchy, colourful mini eggs – all you have to do is chill them in the fridge and they’re ready to enjoy!
Ingredients:
For the nests –
- 2 tablespoons coconut oil
- 2 tablespoons nut butter of choice
- 3 tablespoons maple syrup / honey
- 40g rice crispies
For the filling –
- 1 tablespoon coconut oil
- 50g dark chocolate
- 150g soft cheese, Quark or dairy-free alternative
- 2 tablespoons cocoa powder
- 2 tablespoons sweetener of choice
- Mini eggs, to decorate
Make them!
- First make the nests: Melt the coconut oil, nut butter and syrup or honey, then stir in the rice crispies and mix well to combine.
- Divide between a 6-hole (silicone if possible) muffin tin – spoon in and push up the sides and across the bottom to create nests. Chill in the fridge for 1 hour.
- Melt the coconut oil and dark chocolate gently, then set aside and allow to cool for 10 minutes. Stir in the soft cheese / Quark or alternative along with the cocoa powder and sweetener and whisk until smooth.
- Spoon this into the nests to fill to the top. Add a few mini eggs on top and push in gently, then place in the fridge for at least 1 hour to set.
- When ready to serve, pop out of the molds and enjoy!
