Chocolate Easter Nests

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5 from 1 vote

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www.theconsciousplantkitchen.com

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.

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Prep Time10

Freezer15

Total Time25

Servings: nests

Calories: 217.7kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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).

Nutrition