+ Well Nourished | Raw Chocolate Easter Nests

Raw Chocolate Easter Nests

Here’s a cute idea – actually my answer to the baskets I’ve seen on Pinterest made from noodles, marshmallow, and chocolate. They are pretty easy to make and are something the kids can help you with too.

Why are they nourishing?
By making your own chocolate, you have control over the amount (and type) of sugar you add and guarantee avoiding added nasties. The nuts and coconut increase the nourishment and really fill you up so you are less likely to overindulge.

300g slivered almonds, toasted
200 gram (2 cups) shredded coconut, toasted
100 gram (1 cup) almond or hazelnut meal

Raw chocolate
200 gram (1 cup) raw cacao butter or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
30 grams (⅓ cup) cacao powder
2-6 tablespoons of sweetener such as maple, coconut or rice malt syrup  (you can adjust the sweetness to your taste)


  1. Toast your almonds and coconut.
  2. Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
  3. Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
  4. Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.
  5. If you would like a darker nest, add a tablespoon or two more cacao.
  6. Line a muffin tin and press one tablespoon of the mix into the base.  Add another tablespoon (approx.) and press into the sides to make a small basket.
  7. Place in the freezer immediately to set.  Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.

Replace the almonds with more shredded coconut or toasted sunflower seeds and the meal with desiccated coconut.

Choose rice malt syrup as your sweetener

Feeling lazy
You can sub the raw chocolate with a good quality dark chocolate (I love Green and Blacks) melted. You can omit the almond meal if using regular chocolate.


  • filled with small chocolate easter eggs
  • filled with double cream or cashew nut cream and berries for an Easter dessert (my plan for Easter Sunday dessert)
  • make an easy berry coulis by pureeing any red berry with a tablespoon of water or cream (or your favorite liquor for an adults version). Push it through a sieve to remove the seeds

For loads more nourishing Easter creations and recipes, click here.

 Hope you have a wonderful Easter break. Love to see or hear about any of your Well Nourished Easter creations. Post a comment or even a picture!


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Easter basket

  • Skip OÇonnor

    Thanks so much Georgia. I wonder what I did before I knew of your blog!? All your Easter posts have been wonderful! X

  • haniak

    Well of course I w be making these lol I am like non stop in the kitchen since I found your blog….and thanks for the advice on Instagram. Lots of love xxx

  • Tania

    So, are dark Lindt eggs/bunnys ok then?

  • Yarrow

    Whoopsie….Silly me! In my pregnant absentmindedness I used almond flakes instead of slivers. There was no way these little babies were becoming nests, so now I have a lovely little surprise treat for my son’s 3rd birthday. The worlds best chocolate crackle…yum! Thankyou 🙂

    • Oh dear Yarrow, yes I had extra filling that I couldn’t be bothered fiddling with so made yummy clusters too – win win G x

  • Beck Emerson

    OMG! Just had these tonight filled with cashew cream and berries … Delicious!!! Thanks so much Georgia for yet another great recipe!

    • Glad you liked them Beck – I love cashew cream + berries too, G x

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