Easter Egg Nests

Easter Egg Nests Easter Egg Nests

For many North American children, Easter morning is traditionally celebrated with copious amounts of sickly sweet treats that are loaded with refined sugars, chemical preservatives, and artificial flavouring and colouring agents. 

Here is a fun recipe to try with your children over the Easter holiday that is free from all artificial additives, is hypoallergenic, and is sweetened using natural flavours. 

Required Materials

24 cup muffin tin


Medium sized sauce pan

Wooden Spoon

Food Processor or Coffee Grinder

Handheld electric mixer

Parchment Paper

2x Baking Sheets



3 cups rice puffs (or crispy rice cereal)

1/3 cup tahini

¼ cup unpasteurized honey

1 tsp. Vanilla Extract

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Whipped Coconut Filling:

1 can coconut cream (place in refrigerator for a minimum of 3 hours before use)

1/2 tsp vanilla extract

1 tbsp lucuma powder (to sweeten) – alternatively, you can use stevia for a sweeter taste

1 tbsp maple syrup

Shredded Coconut Grass:

1 cup shredded coconut

1 tsp. wheatgrass powder – use matcha powder for an adult version (contains caffeine)

Egg Energy Ball:

1 cup rolled oats

3 tbsp virgin coconut oil

1/8 cup maple syrup

1/8 cup unpasteurized honey

1 tsp beetroot powder

1/2 cup shredded coconut

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1.     Using your hands or a piece of paper towel, rub a small amount of coconut oil on the inside of each muffin cup (so the nests don’t stick)

2.     In a medium sized saucepan, heat tahini, honey, and vanilla extract on low heat until ingredients are melted and fully combined

3.     Remove from heat and gently stir in cereal until no liquid remains

4.     While mixture is still warm, using your hands, place a small ice cream scoop amount in each muffin tin. Press down and along the sides of the muffin tin cup to create a “nest” shape.

5.     Once all 24 nests have been made, place in fridge for a minimum of 30 minutes so that the nests will firm and hold their shape

6.     In a medium sized bowl, mix 1 cup of shredded coconut with wheatgrass or matcha powder, cover and place to the side for later use.

Egg Energy Ball:

1.     Melt coconut oil, maple syrup and honey in small saucepan over low heat.

2.     Grind oats in coffee grinder or food processor until smooth.

3.     Remove liquids from heat, stir in oat mixture until well combined

4.     Place in a bowl, and chill in the refrigerator for at least 10 minutes.

5.     While the mixture chills shred coconut in a food processor, then mix in beet root powder until incorporated. The mixture should turn a pink/purple colour. Empty mixture into a small cup or bowl.

6.     10 minutes later…using a teaspoon and your hands, roll oat mixture into balls about 1 inch in diameter.

7.     Place rolled egg energy balls in ‘toppings’ cup and coat with colourful toppings. Tip: it may be easier to coat with toppings if energy balls are heated slightly by rolling in between the palms of your hands.

8.     Place on a baking tray lined with parchment paper

Whipped Coconut Filling:

1.     Gently remove coconut milk from the refrigerator. Open can and scrape out solid coconut cream into a bowl; discard or save semi-translucent liquid (great to add to smoothies!)

2.     Add wheatgrass or matcha powder, vanilla extract, maple syrup and lucuma or stevia powder.

3.     Mix with handheld electric mixer until well combined and soft peaks form

To Make the Easter Egg Nest:

1.     Gently remove rice nests from muffin tins (may need a butter knife to lift out) and place on a baking sheet lined with parchment paper

2.     Spoon a small amount of green whipped coconut filling into the bottom of the rice nest and top with shredded coconut grass until slightly overflowing

3.     Place pink/purple energy egg ball on top.

4.     And Voila! You Easter Egg Nest is ready to eat!

Store in refrigerator for up to 3 days; store in freezer in sealed container for up to 3 months.

Alex Comrie Holistic Nutritionist

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