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.