*makes 8-10
  • 100 g coconut oil
  • 3 tbsp honey or sweetener of choice
  • 2 tbsp cocoa powder
  • 50 g desiccated coconut
  • 50 g coconut flakes
  • 50 g flaked almonds
  • OPTIONAL: bran/ shredded wheat


  1. Melt the coconut oil on a low heat and mix with the honey/sweetener and cocoa powder to form a chocolate sauce.
  2. In a large bowl, combine the desiccated coconut, coconut flakes and almond flakes.
  3. Pour over the chocolate mix and stir until everything is completely coated.
  4. Place the bowl in the fridge for about 5 minutes to let the chocolate cool and the mixture to thicken slightly. Watch closely, you don’t want it to harden!
  5. Divide the mixture evenly into 8-10 cupcake cases and then form into a nest shape with the back of a spoon or your thumb.
  6. Place in the fridge to set for about 30 minutes.
  7. Add easter eggs on top
  8. Serve & enjoy!

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