Yield: 12 Servings
- 1-1/2 Cups + 1/4 Cup Shredded Unsweetened Coconut, plus additional for sprinkling if desired (about 2 Tablespoons)
- 6 Tablespoons (1/4 cup + 2 tablespoons) Honey or Agave Nectar
- 1/2 Teaspoon Vanilla Extract
- 2 Cups Erewhon Crispy Brown Rice Gluten Free Cereal
- 1/3 Cup Dairy-Free Chocolate Chips
- Jelly Bellies or Jelly Beans, optional (colorful “eggs” to complete the crispy nests)
To start, you will need 12 muffin cups (or double that if using mini-muffin molds). I use silicone muffin cups (best investment ever!), but if you only have metal ones, grease them.
Place the 1-1/2 cups of coconut in a food processor or spice grinder (I use the grinding blade of my cheapo personal blender), and whiz until it begins to clump and turn into a paste (about 1 minute).
Add the honey and vanilla, and quickly blend again to incorporate.
Place the crispy rice cereal and the remaining 1/4 cup of shredded coconut in a large bowl, add the coconut paste mixture and stir with a wooden spoon or lightly greased hands (I use my hands) to combine. It might be a little messy, but isn’t that half the fun of making crispy treats? Divide the crispy mix between the muffin cups and press the mixture into the bottom and just a bit up the sides with a shallow well in the center (think a “nest” for the jelly belly “eggs”).
Chill the treats in the freezer for about 15 minutes.
Pop the “nests” out of the muffin molds, and if desired, round the bottom edges using your fingers to press and shape them into a nest shape. If you don’t mind flat-bottomed nests, feel free to leave them as is.
Melt the chocolate chips in a small dish (I microwave them on high for 1 minute, and then stir vigorously until smooth).
Spread a small dollop of chocolate in the middle of the crispy “nests,” spreading it gently in the well as desired.
Sprinkle the nests with additional shredded coconut, then place a few jelly bean “eggs” in each nest.
Source: Alisa Fleming