
Chocolate Nests 12 nests Prep: 10 minutes Cook: 30 minutes chilling time Cane Sugar Free Dairy Free Vegan Vegetarian A fun and simple kid friendly treat to make this easter. With just 6 simple plant based ingredients, these nests are dairy free and vegan. But most importantly they are super tasty! Made made using our popular Organic Rice Malt Syrup. Made with Organic Rice Syrup Brown Rice Ingredients 2 cups shredded wheat 1 cup desiccated coconut 1/3 cup coconut oil, melted 1/2 cup Pureharvest Organic Rice Syrup 1/4 cup cacao powder Mini easter eggs Instructions In a bowl gently break apart the shredded wheat and combine with the coconut. In a separate bowl mix together the melted coconut oil, rice malt syrup and cacao until smooth and creamy. Add the shredded wheat and desiccated coconut, mix well to combine. Spoon the mixture into cupcake cases or simply straight onto a lined baking tray. Gently compact with the back of a spoon. Repeat until you have about 12 nests. Top with some little easter eggs of your choice and place in the fridge to set. Will keep in the fridge for up to a week. This is such a great recipe to make with the kids - they’ll love making AND eating it. Share this recipe Print recipe

Chocolate Nests

12 nests
Prep: 10 minutes
Cook: 30 minutes chilling time

A fun and simple kid friendly treat to make this easter. With just 6 simple plant based ingredients, these nests are dairy free and vegan. But most importantly they are super tasty!

Made made using our popular Organic Rice Malt Syrup.

Made with: Organic Rice Syrup

Brown Rice

Ingredients

2 cups shredded wheat
1 cup desiccated coconut
1/3 cup coconut oil, melted
1/2 cup Pureharvest Organic Rice Syrup
1/4 cup cacao powder
Mini easter eggs

Instructions

In a bowl gently break apart the shredded wheat and combine with the coconut.
In a separate bowl mix together the melted coconut oil, rice malt syrup and cacao until smooth and creamy. Add the shredded wheat and desiccated coconut, mix well to combine.
Spoon the mixture into cupcake cases or simply straight onto a lined baking tray. Gently compact with the back of a spoon. Repeat until you have about 12 nests. Top with some little easter eggs of your choice and place in the fridge to set.
Will keep in the fridge for up to a week. This is such a great recipe to make with the kids - they’ll love making AND eating it.

Share this recipe