It’s not Easter unless you’re munching on Easter nests! These are my dairy free and refined-sugar free alternative to a classic Easter treat. Instead of using puffed rice or shredded wheat, I have used desiccated coconut for a delicious texture and coconut taste. Making the little eggs also add that extra special touch. I’ve filled mine with freeze dried raspberries and chopped up pistachios for a nutty crunch.
Ready in 70 minutes
Good For Easter
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.
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