Six ingredients, perfect to get the kids involved in, prepared in 10 minutes, and, most importantly, oh-so-visually aesthetic!
These Easter Bird’s Nests are like an Easter-themed, healthy(ish) Rocky Road. Mix your chocolate, nuts, coconut, and cranberries together, form into nest shapes, and once set in the fridge, top the nests off with the mountains of mini Easter eggs we know you’re accumulating in the pantry.
This recipe is decadent, but Easter is a decadent time of year. We hope your holidays are filled with family, beautiful, nutritious food, and of course, plenty of yummy chocolate!
Ingredients
- 2x 80g blocks Loving Earth Creamy Coconut Mylk Chocolate, roughly chopped
- 2 tbsp peanut butter
- 2 tbsp coconut oil
- 1/3 cup desiccated coconut
- 100g pretzels, very roughly chopped
- 1/3 cup cranberries
- Mini easter eggs (for decoration)
Method
- Place chocolate, peanut butter and coconut oil in a glass bowl that fits atop a saucepan of water, on the stove. Heat the water and gradually melt the chocolate, peanut butter, and coconut oil. Stir consistently.
- Once melted, stir desiccated coconut, chopped pretzels, and cranberries through the chocolate.
- Line a baking tray with baking paper. Place spoonfuls of the mixture onto the baking paper and shape into circles with a little well in the centre of each (this is where your Easter eggs will sit).
- Set in the fridge for at least 30 minutes.
- Once set, add mini Easter eggs to the indented part of your Easter Bird’s Nests.
- Serve and enjoy!
