It’s Easter this week which for me now means a lovely 4-day weekend spent with family and friends. However, when I was younger, Easter just meant rice crispie cakes and all other forms of chocolate! So in a moment of nostalgia, I wanted to make these spelt crispy Easter nests.

They only took five minutes to make, and ten minutes to set. And, excluding the odd mini egg or two, they’re totally guilt-free.

Shopping list: coconut oil, raw cacao powder, maple syrup, almond butter (or any other nut butter), spelt puffs, cupcake cases

Although these ingredients are quite expensive, there’s only five of them and you don’t use much. They’re all also ingredients that I use a lot so I think they’re worth the investment!

I bought my spelt puffs from Planet Organic. But they’re also available online and in Holland and Barrett. You can also substitute the spelt for popped/puffed quinoa for a gluten free version.

1. Place 5 tablespoons coconut oil, 80g cacao powder, 6 tablespoons maple syrup and 2 tablespoons almond butter into a saucepan. Gently heat for a few minutes until its all melted together

2. Pour 100g spelt puffs into a mixing bowl

3. Once the mix has melted, pour it over the spelt puffs and stir together until the puffs are all covered in chocolate (warning: at this point I was seriously tempted to grab a spoon and eat the entire bowl whilst watching First Dates…)

4. Scoop the mix into the cupcake cases and place in the freezer for about 10 minutes, until they’re totally stuck together

The Easter nests are surprisingly rich and indulgent, and super delicious. Mini eggs optional!