Easter Chocolate Nests

Here is a great one that can be enjoyed by all the family. A chocolatey granola base with sweet bightly coloured eggs on top! No artificial colours here!


Ingredients (Make approx 15)

For the nests

  • 100g of oats
  • 150g of flaked almonds
  • 80g of cacao butter
  • 5 tablespoons cacao powder
  • 6 tablespoons of maple syrup

For the eggs (Will make approx 50 sweet eggs)

  • 75g creamed coconut block
  • 20g of cacao butter
  • 5 tablespoons of Maple syrup
  • Beetroot powder (Optional)
  • Matcha powder (Optional)


First pre-heat the oven to 200C/180C fan.  Mix together the oats and the flaked almonds and spread out onto a baking tray. Place in the oven for 15 minutes, stir the mix and place back in the oven for another 10 minutes. We want to make a granola like mix, so place back into the oven if the oats and almonds have not started to brown, should take no longer than 30 minutes in total. When ready leave to one side.

Next, melt the cocoa butter in a bain marie/double boiler – a glass bowl positioned over a small pan of simmering water. Once melted, add the cacao powder and the maple syrup and stir until everything has combined. Carefully add the chocolate mix to the oats and almonds in a large bowl and mix together until everything has been coated in chocolate.

Using medium paper cases, scoop the chocolate mixture evenly into each case, using about 2-3 tablespoons of mix per case. Press a small well into the middle of the nest to create a dip that the eggs are going to sit in. Place in the fridge while you make the sweets.


Now to make the eggs! Take the block of creamed coconut (which usually comes in 200g) and while still in the plastic place in a bowl of hot water to soften up. This will take about 20 minutes.

Once again using a bain marie/double boiler, melt the cacao butter. Once melted add the maple syrup and stir for about 1 minute. Next squeeze 75g of the melted creamed coconut into a bowl and quickly mix in the melted cocoa butter and maple syrup. Stir with a fork until you have a smooth mix. Separate the mix into separate bowls depending on how many different colours you want.

Use the matcha powder for green sweets and the beetroot for pink and red sweets. Add the powder about a 1/4 of a teaspoon at a time until you get the desired colour. You may notice the mix start to firm up, but it will still be easy to work with.

Cool the sweet mixture in the fridge for 15 minutes, no longer otherwise it will be too hard to work with. To shape the sweets, take a small portion of the mixture and roll it into a ball between the palms of your hands. Take the nests out of the fridge and start to add the sweets. Place back in the fridge to set for 2 hours, then enjoy!

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