Line a 12-holes mini muffin pan with cupcake liners. Set aside.
In a medium-size saucepan, add fresh runny peanut butter, maple syrup, coconut oil, salt, and vanilla. Bring under low/medium heat, stir and cook until it melts and comes together into a thick creamy paste. It takes just 1 minute, don't overcook it, or it sticks to the pan. You can also microwave the mixture in a microwave-safe bowl in 30-second bursts stirring between each burst in the microwave until creamy.
Place the rice crispy cereals into a large mixing bowl and pour the peanut butter mixture on top.
Combine with a spoon until all the cereals are coated. If you used smaller puffed cereals like puffed amaranth, you might want to add 1/2 cup puffed cereals, adjust to taste.
Pour about 1-2 teaspoons into each cupcake hole. Press firmly to stick the rice together and shape a sort of depression in the center to make space for the candies and mimic a nest shape.
Add 3-4 candies to each nest.
Place the baking pan in the freezer to set the nest - about 10-15 minutes.
This recipe must be stored in the fridge or freezer. It softens quickly at room temperature. Keep for up to 1 week in the fridge in an airtight box.