Description
Vegan “bird’s nests” made with dark chocolate, toasted coconut, and your favorite oval shaped candy. Perfect for a sweet Easter treat!
Ingredients
- 2 cups unsweetened shredded coconut flakes
- 1 cup Hu Kitchen Dark Chocolate Gems
- 24–36 vegan jelly beans, cashews, almonds, macadamia nuts, or your favorite oval shaped nut or candy
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Spread the shredded coconut in an even layer and bake for 10-15 minutes, stirring at least once halfway, until the coconut is golden brown and slightly crispy. Watch carefully to ensure it doesn’t burn. Transfer to a large mixing bowl and set aside.
- Melt the chocolate on the stovetop in a small saucepan, until smooth and creamy. Pour chocolate over the toasted coconut and mixing with a spatula until the coconut is fully coated.
- Allow the bowl to sit for 5 minutes to let the mixture begin to stiffen, then, using a cookie scoop, scoop 2” TBSP balls back onto the parchment lined cookie sheet. Press down with the spatula or the back of a spoon to form small “nests”, careful to leave a dip in the center.
- Fill the center with your favorite round oval shaped candy or round nut.
- Transfer the birds nests to the freezer to set. Once the chocolate is set, enjoy the birds nests immediately.
- Store leftovers in the refrigerator for 7 days and freeze for long term storage.
Notes
Recipe adapted from Eating Bird Food
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Refined Sugar-Free