Fast{Gluten, Dairy and Egg Free} Edible Easter Nests

I LOVE Go Dairy Free: always have and always will. Her cookbook is amazing and her blog is super fun. Check out this adorable Easter treat!

photo from Go Dairy Free

Coconut Crispy Treat Nests (5-Minute, No Cook, Marshmallow-Free)

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Prep time

5 mins

Total time

5 mins

There is a little patience required as the nests chill and set-up, but they truly are quick and easy to prepare. I highly recommend using silicone muffin cups for this recipe, for ease and best results.

Author: Alisa Fleming

Serves: 10 to 12 nests

Ingredients

• ½ cup coconut butter (I used Artisana Organic)*
• 6 tablespoons (1/4 cup + 2 tablespoons) honey or agave nectar (for vegan)
• ½ teaspoon vanilla extract
• Generous pinch salt
• 2 cups crispy brown rice cereal (certified gluten-free, if needed)
• ⅓ cup dairy-free semi-sweet or dark chocolate chips
• ¼ cup unsweetened shredded coconut, for decorating
• Small jelly beans (I used Surf Sweets Spring Mix)

Instructions

1. Place the coconut butter, sweetener, vanilla, and salt in a medium to large bowl, and stir to thoroughly combine. Gently stir in the cereal until well-coated.
2. Divide the crispy mixture between 10 to 12 silicone muffin cups (grease the cups if using tin), and press the mixture in using a piece of plastic wrap to prevent sticking You want to firmly press each into the bottom, but create a well in the middle (pushing the mixture slightly up the sides) to make the "nests".
3. Melt the chocolate chips (60 to 90 seconds in the microwave - do not overcook!), and drizzle a little into the well of each coconut crispy treat nest - spreading it around a little, if desired.
4. Sprinkle with the coconut (about 1 teaspoon per "nest") and place in the refrigerator to set-up, about 1 hour. To keep them firm, keep chilled until ready to serve (they can also be frozen), particularly if your home is a little toasty!
5. Pop the coconut crispy treat nests out of their molds, and fill each with a few jelly beans to serve.

Notes

*Homemade Coconut Butter - Place 1½ cups of unsweetened shredded coconut in a food processor or spice grinder (I use the grinding blade of my cheapo personal blender), and whiz until it begins to clump and turn into a paste. Be patient and stir as needed. You should see some oil separating and the little coconut bits should all turn into paste.