Chocolate Coconut Easter Nests – Refined sugar, gluten and dairy free

This week's IHS favourite is a little Easter treat for you all from Suzanne Laurie, IHS Director. Easter is a chocolate minefield and, particularly if you have children, your house can become overrun with eggs of all sizes.

We love to do a bit of baking with our eldest and want him to be part of the Easter fun without being on a week long sugar rush so we are delighted with these cute, delicious and quick to make Easter baskets. You don’t need children to enjoy them – I can’t wait to tuck into my share 🙂

NOTE: The nest mixture doesn’t seem like it will stay together but as the coconut oil hardens in the freezer everything holds together really well.

You will need

For the nests:

  • 2 cups shredded unsweetened raw coconut (or replace 1 cup of coconut with 1 cup of sugar free granola)
  • ½ cup raw cacao powder
  • 2 tbsp coconut oil, melted
  • ¼ cup honey

For the eggs:

  • We made up a batch of our favourite power balls from the Minimalist Baker (also on our blog – look for ‘5 Ingredient Peanut Butter Cup Energy Bites’) and rolled one small egg for each nest.
  • We also added a grape and a raspberry for colour and to limit the chocolate consumption in IHS HQ! You could use dark chocolate eggs, your own power ball recipe or just stick with grapes!


  1. Place all ingredients in a bowl and stir until mixed.
  2. Form into 9-10 nests on a baking sheet lined with parchment paper, or in individual bun cases, and place in the fridge for 2 hours.
  3. Once the nests are solid, add Easter eggs of your choice