This is my take on the popular chocolate nests that make an appearance every Easter. I’ve seen them made with shredded wheat, cornflakes and also rice krispies, so I decided to come up with my own version. I’ve swapped the sugary cereal for wholegrains in the form of puffed brown rice and added in some nut butter. I created this recipe in collaboration with Doisy and Dam, so I’ve used their delicious high quality dark chocolate, made with coconut and lucuma.
Makes approximately 15 nests
70g puffed brown rice or quinoa pops (you can find these in most health food stores and online)
200g dark chocolate ( I used Doisy and Dam Coconut and Lucuma dark chocolate)
3tbsp smooth peanut butter (or preferred nut butter)
1tbsp raw honey (optional)
Mini eggs, to decorate
1.) Line a muffin tray with paper muffin cases.
2.) Break up the chocolate and melt it in a glass bowl over a pan of simmering water, stirring until smooth.
3.) Remove the melted chocolate from the heat and stir in the puffed brown rice. Then mix in the peanut butter. Taste the mixture – if it seems a little bitter or you’re not used to dark chocolate, add the honey.
4.) Spoon the mixture into the cases. Leave the nests in the fridge for 15 minutes to set.
5.) Remove the nests from the fridge, add a couple of mini eggs to each. (Rainbow fluffy chicks optional).