Although we don’t celebrate Easter, Liv & Sawyer learned about the holiday through Peppa Pig’s Easter egg hunt, and once they saw chocolate was involved, they begged me to join in on the festivities 😂.
These no-bake nests taste like oatmeal raisin cookies and are naturally sweetened by dates. We used coconut flour, making it a grain free and gluten free treat. Oh, and for all those celebrating Passover, this works for that holiday too (as long as peanut butter is part of your tradition)! Cookies bring us all together✌️
Line a baking sheet with parchment paper.
In a food processor, combine all ingredients (except for the raisins, chocolate gems, mini white chocolate chips, and dye-free sprinkles) and process until well chopped.
Take the blade out of the bowl and toss in the raisins, chocolate gems, mini white chocolate chips, and dye-free sprinkles. With a large spoon, mix until well combined.
Create 1' balls with your hands or a cookie dough scoop and flatten out on the parchment lined baking sheet to form a nest. Make a little indent in the middle and put 3 chocolate gems if eating right away. It'll be a bit crumbly if eaten right away. The other option is to put the cookies in the fridge for 30 minutes or overnight to harden. Add raspberries afterwards. Store in a covered container in the fridge or freezer. Enjoy!
Ingredients
Directions
Line a baking sheet with parchment paper.
In a food processor, combine all ingredients (except for the raisins, chocolate gems, mini white chocolate chips, and dye-free sprinkles) and process until well chopped.
Take the blade out of the bowl and toss in the raisins, chocolate gems, mini white chocolate chips, and dye-free sprinkles. With a large spoon, mix until well combined.
Create 1' balls with your hands or a cookie dough scoop and flatten out on the parchment lined baking sheet to form a nest. Make a little indent in the middle and put 3 chocolate gems if eating right away. It'll be a bit crumbly if eaten right away. The other option is to put the cookies in the fridge for 30 minutes or overnight to harden. Add raspberries afterwards. Store in a covered container in the fridge or freezer. Enjoy!