Two Different Chocolate Nests for Easter – Both Allergen-Free!

chocolate coconut nestLike most holidays, the celebration of Easter seems to revolve around food… especially eggs! I feel badly that my Certain Little Someone can’t participate in the traditional Easter fun of egg dying, so I have been trying to come up with something fun, edible and safe that he can do. A popular Easter treat this year (at least based on its prevailing presence in the blogs I frequent) is edible nests filled with some kind of candy egg. It took some searching, but I found two different recipes that were either allergen-free or easily made to be allergen-free. Try both and see which one you prefer!

For both, I used Walmart’s jelly beans as the eggs, although I have to say that Jelly Belly actually uses real fruit flavors, so those would be preferable. Either way, they’re both free of the top 8 allergens, which was good news for my Certain Little Someone! He found a new favorite candy!

Chocolate Coconut Nests

from Show Tell Share
1/2 cup semi-sweet chocolate chips (I use Trader Joe’s brand, but it does have soy lecithin. If that’s a problem, use Enjoy Life brand.)

2 oz. un-sweetened chocolate

2 TBSP coconut oil

1/2 of 14 oz. package dried coconut

Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave at 30 second intervals until melted and smooth, stirring each time. Stir in coconut until completely coated and covered. Drop a tablespoon at a time onto a large sheet of wax paper. Make an indentation with your finger or thumb in the middle of each mound. Place a jelly bean (or other Easter egg-like candy) in the center of each “nest”. Keep refrigerated or frozen.
chocolate oatmeal coconut nests
No-Bake Easter Nests

From the Polka-Dot Umbrella

1/2 cup sugar

1/4 cup coconut or rice milk

1/4 cup coconut oil

2 TBSP cocoa

1 tsp vanilla

dash of salt

1 1/2 cups oats

1/2 cup dried coconut

Combine sugar, milk, cocoa and oil in a saucepan and stir to combine. Bring to a boil over medium heat and continue boiling for about 1 minute or until slightly thickened, stirring all the time. Remove from heat and stir in the vanilla and salt. Stir in oats and coconut until combined; allow to cool to room temperature. With damp hands, shape into balls, then press an indentation in each center with your finger. Fill the indentations with jelly beans or other Easter egg candy.

For a more refined Easter treat, check out my allergen-free Coconut Lime Mousse.

Find more allergen-friendly Easter treats at Cyble Pascale’s Thank God it’s Allergy Friendly Friday.