Toast your almonds and coconut.
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.
Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.
If you would like a darker nest, add a tablespoon or two more cacao.
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.
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.