These little beauties are delicious, and although they aren’t exactly ‘healthy’ they are certainly a healthier version of the classic chocolate crispy Easter nest. Swapping the usual butter and golden syrup for coconut oil and maple syrup, and using quinoa instead of rice crispies makes these chocolatey treats more nutritious. And we are all about nutritious goodies over here.

I’m making these to take to family over the Easter weekend, however I’ll probably eat most of them – as soon as I say the word ‘healthier’, the treat is usually put down by my family, with a less healthy option selected instead. But I’m trying, and I’m hoping that the egg decorations make these cuties more appealing.

Unfortunately, the texture of the popped quinoa means they don’t have quite the crunch as regular chocolate crispies, so next time I would throw in a few handfuls of Rude Health puffed rice.

Chocolate Quinoa Easter Nests

Makes 10

200g dark chocolate (at least 70% cocoa solids), roughly chopped

2tbsp coconut oil

1tbsp maple syrup

1tbsp cacao, sieved

60g popped quinoa (buy it here or make it yourself)

Easter eggs to decorate

In a heatproof bowl, melt the chocolate and coconut oil together. I did this in a microwave for speed, but it could also be done over a pan of just simmering water (make sure the bottom of the bowl doesn’t touch the water).

Once the chocolate is melted and smooth, stir through the maple syrup and cacao, and taste. Add a little more maple syrup if you want a sweeter treat.

Stir through the quinoa until completely coated in chocolate. Spoon into little cupcake cases, top with chocolate eggs and chill for at least an hour.

Serve with a cuppa for a grown up Easter treat. You could omit the eggs and serve year round if you like!