Easter Nests

Makes 10


    100g, toasted almonds

    30g desiccated coconut

    4 weetabix

    45g coconut oil

    75g crunchy peanut butter

    200g dark or milk chocolate

    pinch of sea salt


    mini eggs for decorating 



1.     Blitz the almonds and Weetabix in a food processor till crumbled (careful not to do too much, you don’t want a powder) and put in a bowl, add the coconut.

2.     Place the coconut oil, peanut butter, chocolate and salt in a pan and gently heat till melted. Pour the chocolate mixture into the dry ingredients and combine.

3.     Place 10 muffin cases into a muffin tray then spoon in the chocolate mixture, press the mixture around the edges leaving a hole in the middle. Fill the whole with mini eggs, then place in the fridge. Leave to harden. Once ready to serve remove from the fridge and you remove the muffin cases if you wish.