How fun are these Easter bird’s nests? This recipe uses sliced almonds and roasted pistachios instead of chow mein noodles, so these candies are a more wholesome treat than many other options. They taste similar to Bark Thins, if you’ve tried their nutty options. Add a sprinkle of crushed green pistachio and flaky salt for extra flavor and a more realistic nest look!
These gourmet nests are easy to make. Once you’ve gathered your ingredients, you can make a dozen in under 20 minutes (including 10 minutes in the refrigerator). I know these nests will become a tradition at our Easter brunch.
I love making nostalgic treats like these with our four-year-old. She’s always eager to stir, scoop, and lick the spoon, of course. (Parents, I’ve just learned that mini eggs are a choking hazard for kids ages four and younger, so these nests are a better option for bigger kids.)
Bird’s Nest Ingredients
You’ll need just five basic ingredients to make these Easter sweets.
Chocolate
I recommend using chocolate baking bars for a glossy finish, such as Guittard’s 64% or Ghirardelli’s 60%. Use milk chocolate if you prefer its flavor. Chocolate chips work, but the nests tend to turn a dull brown, especially after a day or two.
Sliced almonds
Store-bought sliced almonds offer the perfect light texture and mild almond flavor. Slivered almonds would work, but they will offer more crunch.
Pistachios
I used lightly salted roasted pistachios from Wonderful Pistachios, which seem to be readily available. If you can find quality raw shelled pistachios and roast them yourself, they’ll have an even nicer flavor, but I was pleased with my results. (Bake at 350 for 7 to 9 minutes until fragrant, then cool before using.)
Alternatives: You can substitute more sliced almonds, unsweetened shredded coconut, chopped walnuts or pecans.
Flaky sea salt and chopped pistachios
Both of these garnishes are optional. Maldon flaky sea salt ramps up the flavor and makes these nests taste more like a gourmet treat, while adding some extra texture (real bird’s nests look messy, after all). Finely chopped green pistachios add fun pops of color and even more texture.
Miniature eggs
See the next section for an in-depth review of options.
Chocolate Egg Options
I like to alternate between two or three eggs per nest to look more dynamic. Buy your eggs locally because they tend to get beat up during shipping. I’ve linked mostly to Target’s options so you can check whether they’re in stock near you.
Recipe Tip
For a light, crisp texture, try to avoid compacting the chocolate-nut mixture in the muffin cups. There’s no need to pack it down.
Please let me know how your nests turn out in the comments! I love hearing from you.
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Chocolate Easter Egg Nests
These chocolate bird’s nests with pastel eggs are the perfect sweet treat for your Easter table. They’re easy to make with simple ingredients, and taste gourmet! Recipe yields 1 dozen.
- Line a muffin tin with paper or silicone liners. Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat, and the pieces should completely dissolve. (Alternately, you can melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
- Stir in the sliced almonds and chopped pistachios until they’re completely coated in chocolate. Using a medium cookie scoop or two spoons, gently scoop (try not to compact the mixture any more than necessary) about 1 ½ tablespoons of the mixture into each muffin liner, trying to concentrate the mixture a little more around the edges to make a well for the eggs.
- Lightly press two to three eggs onto the center of each nest. Immediately sprinkle them all over with chopped pistachios and flaky salt, if using.
- Place the tray in the refrigerator and chill until the chocolate is set, about 10 minutes (avoid refrigerating longer than necessary to reduce the risk of water marks). Pop them out of the liners. Store at room temperature in an airtight container. They look their best up to 3 days after making, but they’ll keep for up to 1 month.
Notes
Recipe inspired by Eating Bird Food’s Chocolate Coconut Nests.
Change it up: Substitute another nut for the pistachios (more sliced almonds, chopped pecans or walnuts, etc.). For a nut-free option, you could try lightly toasted pepitas (green pumpkin seeds) in place of the almonds and pistachios.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
