To make the nests: Melt the chocolate and honey together on a low heat, stir in the desiccated coconut and milk, stir well. Mould the mixture into 8 nests. place in the fridge for 1 hour until set.
To make the eggs: Melt down the cacao butter with the honey on a low heat, take off the heat and stir in the vanilla, divide the mixture into two and place the raspberries in one and chopped pistachios in the other. Pour the mixture into small egg moulds and place in the fridge for 1 hour.
Place the eggs in the nests and sprinkle over some more desiccated coconut.