These sweet treats are the perfect way to decorate your plate this Easter. The coconut and chocolate nests are filled with a creamy hazelnut mini eggs that are to die for. Let the Easter egg hunt begin!

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



For the Nests:

For the Eggs:

  • 1/2 cup dates, pitted and destoned
  • 1 tablespoon hazelnut butter
  • 2 tablespoons water
  • 1/4 cup hazelnuts, ground into a flour
  • 1 teaspoon ground chia seeds


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.