Method

Slowly melt coconut oil and add raw cacao and sweetener, add coconut, flaked almonds and brown rice puffs and stir well before placing into silicone cupcake cases in a lined cupcake tray and leave to set in the fridge for an hour.

While your nests are setting in the fridge, make the raw eggs by placing almonds and dates into a food processor until the mix sticks together in your hand.

Remove half, then add 1 tbsp of raw cacao powder to the remaining mix and pulse once more.

Roll into egg shapes and place in fridge.

In bowl, whip up a pot of Nush Caramel and Hibiscus Almond M.lk Yog with 2 tbsp of cashew butter and stir until it becomes thick but still creamy and spoonable…now you’re ready to assemble your nests!

Take one nest at a time, add a spoon of the caramel mix and top with two eggs (one chocolate, one plain) and they are ready to share with your friends and family!