These Chocolate Easter Nests are easy and cute 4-ingredient treats made healthier using almonds, coconut, and dark chocolate. They are also filled with Easter sprinkles and dairy-free Easter eggs.

I love making easter treats for my kids and this year, I wanted to make a simple and wholesome gluten-free recipe full of chocolate and flavors.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 ingredients for the nest and any topping you like!

Dark Chocolate – It’s the base that holds everything together. Use 70% chocolate for a balanced sweetness or 55% if you prefer a milder, sweeter taste. If avoiding added sugar, opt for 85% or higher dark chocolate.
Slivered Almonds – They add a lovely crunch and natural richness while boosting healthy fats and protein. You can use sliced almonds, or for a nut-free version, try sunflower seeds, pumpkin seeds, or even cornflakes for a lighter texture.
Shredded Coconut – Brings subtle sweetness, texture, and a hint of tropical flavor. If you prefer a coconut-free option, swap it for more slivered almonds, sunflower seeds, or sesame seeds.
Coconut Oil – This helps smooth and melt the chocolate, giving it a glossy finish. Other options include avocado oil or light olive oil, both of which won’t affect the flavor.

How to Make Chocolate Easter Nests

This recipe is super simple and can be done in just a few minutes.

Spreading slivered almonds and shredded coconut on a baking sheet.

Scatter the shredded coconut and slivered almonds on a pan and toast them for 12 minutes.

Melt the dark chocolate with the coconut oil in a saucepan.

Add the toasted coconut and almonds to the pan.

Add the toasted coconut and slivered almonds to the saucepan.

Chocolate Easter Nest mixture in a saucepan.

Stir the mixture with a spatula until well incorporated.

Pouring the mixture in the muffin cases.

Transfer the mixture to a muffin tin lined with muffin cases.

Chocolate Easter Nests decorated with sprinkles.

Add Easter sprinkles and leave the pan in the fridge for at least 15 minutes.

Carine’s Tips

Let me share a few more tips for the best Easter treats.

Use High-Quality Chocolate: The better the chocolate, the richer and smoother the final result. A bar of good-quality dark chocolate melts better than chocolate chips, which often contain stabilizers.
Melt Chocolate Slowly: Always use low-medium heat when melting the chocolate to prevent it from burning. Stir constantly for a smooth and glossy texture.
Press Gently to Shape: When forming the nests, press the mixture gently into the liners without compacting it too much—this helps maintain a light, crisp bite.
Customize the Fillings: Aside from chocolate gems and sprinkles, you can experiment with small pieces of freeze-dried fruit, chopped nuts, or even puffed rice for extra crunch.
For a Sweeter Nest: If you’re making these for kids or those who prefer a milder chocolate taste, go with 55% dark chocolate instead of 70%.
Nut-Free Variation: Swap slivered almonds for cornflakes, which provide the same crispiness without the nuts. Unlike seeds, cornflakes don’t need to be toasted.
Keep Them Crisp: Store them in an airtight container in the fridge to maintain their crunch. If left at room temperature for too long, the chocolate may soften.
Make Them Ahead: These nests freeze well! You can prepare them in advance and keep them frozen for up to a month. Just let them sit at room temperature for a few minutes before serving.

More Easter Recipes

Peanut Butter Easter Eggs

Easter Rice Krispie Nests

Carrot Cake Baked Oatmeal

Vegan Hot Cross Buns

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Chocolate Easter Nests

5 from 1 vote

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Prep Time: 10

Freezer: 15

Total Time: 25

Course: Dessert

Cuisine: American

Servings: 10 nests

Calories: 217.7 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 5.3 ounces Dark Chocolate - I used 70 %, you can use 55 % for a sweeter treat (note 1)
▢ 1 cup Slivered Almonds - (note 2)
▢ ½ cup Shredded Coconut (Unsweetened) - (note 3)
▢ 2 teaspoons Coconut Oil - (note 4)

Filling

▢ ¼ cup Dark Chocolate Quinoa Gems
▢ 1 tablespoon Easter Sprinkles

Instructions

Toast the shredded coconut and slivered almonds in the oven for 12 minutes at 350 °F (180 °C). Shake them after 6 minutes.
Line a 12-hole muffin pan with 10 muffin paper liners (the recipe makes 10 nests). Lightly oil with oil spray to prevent the nest to stick to the paper.
In a non-stick sauce pan, add chocolate, coconut, and bring to low-medium heat.
Warm and stir with a rubber spatula until melted and shiny.
Remove from the heat, fold in the roasted almonds and coconut. Stir quickly with a rubber spatula to evenly coat the melted chocolate.
Drop a dollop of the chocolate mixture in the prepared muffin pan.
Use a teaspoon to press the mixture into the muffin paper liner, and press the center a bit more to create a small cavity where you can place easter eggs or sprinkles.
Add any easter filling to the center of the chocolate nest.
Freeze the nests for 15 minutes to set the easter eggs.

Notes

Note 1: The quality of your chocolate makes all the difference in this recipe. I use high-quality degustation chocolate bars, 70% is sweet but not too sweet. If you don’t like sugar, go for a darker option like 85 % chocolate. Or, for a sweeter treat try 55% cocoa chocolate or semi-sweet chocolate chips.

Note 2: Sliced almonds work as well. For a nut-free option, you can use seeds of similar size like pumpkin seeds, sunflower seeds, or a mix of both. Another idea is cornflakes. Do not roast the cereals, directly add them to the melted chocolate with toasted coconut.

Note 3: A coconut-free option can be sunflower seeds, more slivered almonds, or sesame seeds.

Note 4: You can also use avocado oil or light olive oil.

Filling: We use a mix of dairy-free mini easter eggs (the brand is Mummy Meegz chickpea, quinoa crisp from Unreal, and sprinkles).

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Nutrition

Chocolate Easter Nests (4 Ingredients, Healthy)