Chocolate Easter Nests

Chocolate nests topped with colorful candy eggs sit on a bed of fresh arugula. The nests are made of chocolate-coated sticks and sprinkled with sesame seeds. The eggs are pastel shades of blue, green, yellow, and pink.

4.60 from 5 votes

These Chocolate Easter Nests are the cutest little treat for your Easter celebration. I am a huge lover of sweet and salty and this easy crunchy dessert hits the spot. These nests are a great activity for the kids for spring and will look adorable as part of your table

Prep Time10

Cook Time5

Freeze Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate dessert, easter dessert, easy dessert, kid dessert, kid friendly, spring dessert

Servings: nests

Author: The Modern Nonna

Equipment

Ingredients

2 cups pretzel pieces ideally pretzel sticks
1 cup semi-sweet or dark chocolate chips
¼ cup almond butter any nut or seed butter will work
1 tablespoon coconut oil optional
Cadbury mini-eggs for presentation
Hemp hearts for presentation
Baby arugula for presentation

Instructions

Break each pretzel piece into 2-3 pieces.
Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.)
Add the chocolate chips, nut or seed butter, and coconut oil to the bowl. The coconut oil is not essential, but it helps make the mixture nice and smooth. Stir constantly until the chocolate is completely melted. Turn off the heat.
Add the pretzel pieces to the melted chocolate mixture and mix to coat them fully. Using an ice cream scooper or 1/4 cup measuring cup, scoop the chocolate-covered pretzels onto a baking sheet lined with parchment paper.
Freeze the chocolate pretzel nests for about 30 minutes, or until solid. Remove from the freezer and top them off with a few mini eggs and sprinkle with some hemp hearts which replicate “bird seeds”.
Add baby arugula on a plate and top with the the bird nests. If you make these 1 day in advance, store them in the fridge as the chocolate will soften at room temperature or melt. Enjoy!

Video

Notes

Nut and seed butter: Feel free to use any you like such as peanut, almond, or sunflower.

Gluten-free: To make this recipe gluten-free you can purchase gluten-free pretzels instead.

Chocolate: You can use either semi-sweet or dark chocolate chips. If you prefer a sweeter treat, go for semi-sweet. For a richer, less sweet option, use dark chocolate.

Mix-ins: Add chopped nuts, dried fruit, or shredded coconut to the chocolate mixture for added texture and flavor.

Nutrition