Chocolate Easter Egg Nests {Raw}

Chocolate Easter Egg Nests {Raw, Vegan & Gluten-free}This lovely Spring weather we’re having (today, at least) reminds me that Easter is on it’s way. And you know what that means…? CHOCOALTE. Lot’s and lot’s of chocolate. For this reason, I was eager to begin celebrations early and have turned to an old favourite: Chocolate Easter Egg Nests! These ones, however, are a slightly healthier twist on the classic and are raw, vegan and gluten-free.

 The other difference is the mini eggs are made from raw marzipan instead of chocolate. My attempt at making the chocolate ones was a bit of a failure, I’m afraid. You can see the pictures here. Yeah, total fail! But I love these marzipan ones which taste delicious and were a LOT easier to make too!

Chocolate Easter Egg Nests {Raw, Vegan & Gluten-free}

Chocolate Nests
Prep time
Total time
These chocolate nests make a great sweet treat all by themselves. They taste just like American Almond Joy bars or Bounty bars with a hint of almond. Delicious! Raw, Vegan and Gluten-free.
Serves: 8
  • 100g coconut oil
  • 3 tbsp honey or sweetener of choice
  • 2 tbsp cocoa powder
  • 50g dessiciated coconut
  • 50g coconut flakes
  • 50g flaked almonds
  1. Melt the the coconut oil on a low heat and mix with the honey and cocoa powder to form a chocolate sauce.
  2. In a large bowl, combine the dessicated coconut, coconut flakes and almond flakes. Pour over the chocolate sauce and stir until everything is completely coated. Place the bowl in the fridge for about 5 minutes to let the chocolate cool and the mixture to thicken slightly.
  3. Divide the mixture into 8 cupcake cases (about 2 tbsp in each case) and then form into a nest shape with the back of a spoon or your thumb.
  4. Place in the fridge to set for about 30 minutes.
All ingredients are raw and unsweetened. You do not need to be too precise with these measurements, a handful each of the dessicated coconut, coconut flakes and flaked almonds will suffice!

Chocolate Easter Egg Nests {Raw, Vegan & Gluten-free} 
Marzipan Mini Eggs
Prep time
Total time
Sweet mini eggs made from raw marzipan. You can really play around with this recipe, trying different colours and flavours (perhaps you could add almond or vanilla extract for a different taste!) Raw, vegan and gluten-free.
  • 25g ground almonds
  • 3 tbsp honey or sweetener of choice
  • Natural food colouring (I used spirulina powder, turmeric and dried strawberry powder)
  • Optional: 1 tsp cocoa powder and 1 tsp vanilla extract
  1. To make raw marzipan, mix the ground almonds and honey in a food processor until it becomes dense and balls together. Don't over mix or it will release too much oil. Add more honey if needed, until the mixture resembles marzipan and can be shaped like a dough.
  2. Split into 3 portions and mix the various food colourings in separately. I used ⅓ tsp spirulina powder to make green, ⅓ tsp turmeric to make yellow and 1 tsp dried strawberry powder to make pink.
  3. Roll the marzipan into a small ball then press into an egg shape. Leave in the fridge to firm up.
  4. Optional: Make the chocolate speckled effect by mixing the cocoa powder and vanilla extract together in a small bowl. Dip a clean paintbrush (not used on paint!) into the chocolate and gently tap on top of the marzipan eggs to create specks of chocolate. Return to the fridge to set.

 Chocolate Easter Egg Nests {Raw, Vegan & Gluten-free}

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    • says

      Thanks Monica :-) I was so tempted to use the cadbury eggs after my chocolate mini eggs failure but I’m glad I went with the marzipan, they make a nice change!

  1. says

    These are so adorable Aimee! I love that you made your own marizpan eggs – they turned out beautifully and the colors are so perfect for Easter :)

    • says

      Thank you so much, Rika! I’m gonna be making them again when Easter comes round, hope you get to try them too :-) Also, I do that thing… reading food blogs at 1am. Never a good idea haha!


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