Line a muffin tin with 12 cupcake cases and set aside.
Place the puffed rice and desiccated coconut into a large bowl and combine.
Combine the coconut oil and Rice Malt Syrup in a small saucepan on a low heat, stirring until the oil melts and it's completely mixed with the Rice Malt Syrup. Remove from heat and stir in the cacao powder.
Pour the cacao mix over the rice puffs and coconut mix and stir well to coat.
Spoon the mixture into the cupcake cases. Place a few chocolate easter eggs into the top of the nests and place in the fridge to set.
Store in the fridge in an airtight container and enjoy whenever you're feeling like a little chocolate treat this easter.