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'Use What You've Got' Chocolate Easter Nests

Prep Time: 10 mins


  • Chocolate (your pick of dark, milk or white)
  • A selection of nuts, seeds, cereal or coconut - whatever’s in the pantry
  • A few mini Easter eggs (if you have them)


  • Break chocolate into small pieces and melt. You could do this in a microwave or bain-marie style over a stove.
  • Chop any ingredients into smaller pieces if needed (e.g. dice apricots, chop cashews or almonds into thirds). Add all to a mixing bowl.
  • Mix in the melted chocolate and using a spatula toss together until evenly coated.
  • Spoon and divide mixture into muffin cases. Press in a few mini easter eggs.
  • Place the fridge to harden.
  • Remove or keep in muffin cases to serve.


Storage instructions In the fridge. If out for long at room temperature they may soften.
Dairy-free? Most high percentage dark chocolates will be free of milk solids. Check ingredients list to confirm. 
Gluten-free? Use gluten-free cereal. 
Not Easter time? No problem. Make all year around, sans mini chocolate eggs.
Using dark chocolate?High percentage dark chocolates can taste a little bitter to some. To break through the bitterness, a little bit of dried fruit is great included in the mix.