Everyone needs some chocolatey pretties at Easter, and these look great on any table or party. A totally delicious, crunchy, gooey treat that’s energy rich and sugar poor. These take 5 minutes to stir together and then pop in the fridge to firm up. The kids love having a stir and a lick too, so it’s a winner for the holidays on all fronts! Use whatever you want to fill them with, we used cranberries, but little eggs or coloured foil ones would be pretty! Makes 10 medium nests
In a small saucepan melt the coconut oil gently with the rice syrup and maple butter, whisking until combined. Remove from the heat and whisk in the cacao powder until smooth.
Pour the dry ingredients in and fold together until everything is glossy and chocolate covered.
Spoon into cupcake cases in a muffin mould tray, either mini or normal sized, and make an indent with the back of the spoon to create a nest effect.
Place in the freezer for 30 mins or fridge for 1-2 hours.
Decorate with berries, eggs or whatever you fancy!
- ½ Cup coconut oil
- ¼ cup cacao powder
- 4 tbsp rice syrup
- 2 tsp maple butter (or 3 tbsp maple syrup)
- 1 tsp vanilla extract
- 1 Cup Puffed Buckwheat (or use double rice/rice crispies)
- 1 Cup puffed rice
- ½ cup desiccated coconut (unsweetened)
- ¼ cup buckwheat groats
- Handful of cranberries/eggs/foil eggs for decoration