Lovely little chocolate nests that you can fill with eggs or fluffy chickens, and serve up over Easter as a proper, tasty treat without the junk.


Makes Approx 15 mini crispies

  • 1 Cup Puffed Quinoa
  • 1 Cup Puffed Brown Rice (use rice crispies if you need, they stay crunchy longer too)
  • ½ Cup Coconut oil
  • ¼ cup Cacao Powder
  • 2 Tbsp Almond Butter
  • 6 Tbsp Brown Rice Syrup


Melt Coconut oil in small pan with syrup, nut butter and cacao, until just melted. Pour into bowl over quinoa and rice. Stir together until well mixed, sprinkling a few extra pops into the chocolatey pan will coat them and clean the pan. You won’t want to waste this elixir.

Scoop tablespoonfuls into mini muffin cases and place on a tray in freezer for 10 minutes or fridge for 1 or 2 hours. Best made on the day as they are much crunchier and more unctuous when fresh from the fridge.

Keeps for a day or two in an airtight container, but the crispiness doesn’t last (not gonna happen).

By Lizzie King

Instagram: @lizzieloveshealthy
Visit Lizzie Loves Healthy
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About The Author

Lizzie King
Nutritional Health Coach

Lizzie King is a mother of 3, Nutritional Health Coach and Founder of Vitalove. Making deliciously easy, super healthy food for babies, children and families. All food is gluten free and sugarfree. Vitalove sells meals for when there's no time to cook, recipes for when there is and holds Cooking Demo evenings for tips, nutritional nuggets and inspiration for every day cooking. Follow @vitalovebaby on Instagram and Twitter for daily tips and recipes to keep everyone happy and healthy.

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