Gluten Free No Bake Chocolate Nests

Easter is a week away and my kids are getting so excited! This weekend we went shopping together and purchased baskets, plastic eggs, and arts and crafts supplies to make our own decorations which I’ll be posting about later this week. Saturday night I realized that with all the planning and shopping, we hadn’t come up with a fun kids cooking Easter activity yet. So, I tucked the kids in bed and started searching for inspiration online.

Oh Pinterest…you never disappoint me. I found so many amazing ideas! In the end, I decided to go with no bake chocolate nests because they’re adorable and simple to make. I found a recipe from Sainsbury’s which sounds delicious but includes wheat and dairy ingredients, so I read through the recipe and started brainstorming ways to adapt the recipe to be safe for our family.

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It seemed to me that instead we could make them with five ingredients – dairy free chocolate, almond butter, shredded coconut, gluten free cookies, and top 8 free pretzel Easter eggs. Sunday, we all gathered in the kitchen and tried the recipe. It definitely makes a mess, but we had a blast and the chocolate nests came out absolutely delicious!

It’s not a super healthy recipe, but it is gluten free, non-GMO, vegan and doesn’t have any artificial dyes. If you’re looking for a festive and fun activity in the kitchen that kids of all ages can enjoy, even toddlers like mine, then I hope you’ll try this recipe.

Gluten Free Chocolate Nests

This recipe is gluten free, dairy free, and vegan and makes 6 chocolate nests. It takes 10 minutes to prep and 30 minutes to set in the refrigerator. 

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Ingredients:

  1. 1/2 cup Enjoy Life mini chocolate chips
  2. 3 heaping tablespoons of Barney Butter smooth almond butter
  3. 1/2 cup shredded coconut
  4. 2 Enjoy Life gluten free vanilla graham cookies
  5. 18 No Whey Pretzel Veggs (these are gluten free & top 8 allergen free)

gluten-free-chocolate-nests

Directions:

  1. Pour the chocolate chips into a small sauce pan and heat on low, stirring every 30 seconds until it’s melted and smooth.
  2. Remove from heat and pour the melted chocolate into a bowl.
  3. Add the almond butter to the bowl of hot chocolate and stir until the almond butter melts.
  4. Pour the shredded coconut into the mixture and stir until it’s well coated. Alternately, making sure first that the mixture is not too hot, let your kids mix it all together with their  hands until it’s well mixed.
  5. Next, you can either put the two cookies in a food processor and pulse a few times to get cookie crumbles or you can put two cookies in a plastic bag, seal it and let the kids crush them with their hands.
  6. Add the cookie crumbles to your mixture, and stir or mix with your hands until evenly coated.
  7. Fill a muffin pan half way with the mixture and store in the refrigerator. I like using a silicone muffin pan because they pop out easily later.
  8. After 10 minutes, take them out of the refrigerator and press the centers down with your thumb to make room for the eggs that you’ll put in the middle later.
  9. Place the chocolate nests back in the refrigerator for 20 more minutes.
  10. Once they’re solidified, remove them from the refrigerator, pop them out of the pan and place three eggs on top of each nest.
  11. Enjoy!