Coconut Chocolate Nests With Raw Hazelnut Mini Eggs
[Vegan, Gluten-Free]

To Make the Nests:

1. Line two cupcake tins with cupcake cases.
2. Using a bain-marie, melt the chocolate until it's smooth, then put it into a food processor along with the coconut and mix them together.
3. Place a heaped tablespoon of mix into each case and press it down with a spoon to compact and mold it into a nest shape.
4. Repeat this process and once your cupcake trays are full, place them in the freezer for 15-20 minutes.

To Make the Eggs:

1. Place all of the ingredients into a food processor and combine them on high.
2. Mold the dough into egg shapes and place them in the freezer until you're ready to serve them.