Choc Raspberry + Caramel Easter Egg Nests

Choc Raspberry + Caramel Easter Egg Nests



  • 3/4C soaked dates
  • 2 TBSP almond butter
  • 1/2-3/4C almond milk
  • Dash of vanilla
  • Pinch of sea salt

Choc Eggs:

  • 4 TBSP cacao butter
  • 2 TBSP maple syrup
  • 2 TBSP cacoo powder


Using Choc Raspberry Mix, add coconut oil and rice malt syrup into the mix as directed on the package (optional add desiccated coconut). Pat into a lined muffin tin and bake in the oven at 180 degrees for 5-10 mins. Let cool.

Blend soaked dates, almond butter, almond milk, dash of vanilla and a pinch of sea salt until smooth. Add about 1 tbsp of the caramel into each nest.

Choc eggs:
Melt cacao butter, maple syrup, cacao powder and pour into egg shaped moulds. Set in the freezer for 1-2 hours and once set place one of top of each nest!

This recipe was created by Emily & Sophie Martin @tasty.twinsss