Chocolate Easter Egg Nests
V - DF - GF - EF - RSF
Makes 14 nests
½ cup natural peanut butter
¼ cup honey/brown rice syrup/maple syrup
¼ tsp sea salt
¼ cup coconut oil
1 tsp vanilla
2 TBS cacao powder
1 cup quick cooking oats
¼ cup shredded coconut
Line a baking sheet with wax paper. Set aside.
Combine peanut butter, honey, salt and coconut oil in a saucepan and melt over a low heat until combined.
Add vanilla and cacao powder. Stir until well combined.
Add quick-cooking oats and mix well.
Add coconut and stir until completely combined.
Drop 1 Tbsp portions of mixture onto your prepared baking sheet. Press into the shape of nests. Continue until you’ve used all your cookie mixture.
Place 3 mini eggs on each nest before placing in the fridge to set. (optional)
Let cool in the refrigerator or freezer until hardened.
Serve cool or at room temperature. Store in an airtight container in the refrigerator!