White Chocolate Eggs & Nests

Vegan white chocolate Easter eggs, filled with a healthier cookie dough centre and nestled in chocolate coconut bird nests. These White Chocolate Eggs & Nests are kid-friendly, plant-based and gluten-free!

The whole family will love these adorable chocolate eggs that sit in cute little coconut cup bird nests. All that’s needed is an egg shaped chocolate mould and a non-stick muffin pan. I picked up my silicone Easter egg mould at a neighbourhood dollar store. You can find a fun Easter themed chocolate mould set online here, or better yet, go out and support your local kitchen store!

A Healthier Cookie Dough Filling

Soft, rich, and incredibly delicious, these White Chocolate Eggs are filled with a healthy edible vegan cookie dough centre. This cookie dough filling is actually made with chickpeas instead of flour! Beans such as chickpeas are actually an excellent substitute for flour and gives your baking a boost of nutrients. Made with protein-rich chickpeas, oats, and pantry items, this filling is sweetened with all natural maple syrup, has no refined sugar and is gluten free.

Since this recipe for White Chocolate Eggs & Nests is made with clean ingredients and plenty of protein, these wholesome Easter treats will actually give you energy. You can feel good about making this nutrient-rich and healthier Easter dessert that kids will love!

Ingredients in This Recipe

Chocolate Coconut Bird Nests

• Shredded coconut
• Vegan dark chocolate chips

White Chocolate Eggs

• Vegan white chocolate (such as Healthy Crunch White Vegan Chocolate Chips)
• Coconut oil

Cookie Dough Filling

• Canned chickpeas (125 grams)  drained and rinsed
• Vanilla extract
• Baking soda
• Peanut butter or seed butter of choice
• Coconut oil
• Maple syrup
• Rolled or quick oats

How to Make White Chocolate Eggs & Nests

Chocolate Coconut Bird Nests

1. Preheat oven to 400°F. Spread the shredded coconut onto a parchment paper lined baking sheet. Place in oven for 3-5 minutes until light golden brown. (Watch carefully as coconut can burn easily).

2. Add dark chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted.

3. Mix coconut and chocolate together in a bowl.

4. Divide mixture into a non-stick muffin pan, pressing the middle in to form nests.

White Chocolate Eggs

1. Add 1 1/2 cups white chocolate chips and coconut oil to a microwave-safe bowl and melt in 10-20 second increments until the chocolate is melted. (White chocolate burns easily so be careful to melt in short increments).

2. Pour melted white chocolate into Easter Egg moulds, leaving the centres hollow for the filling. Place moulds in the freezer to set for 30 minutes.

Cookie Dough Filling

1. Add all cookie dough to a food processor (or blend with a hand blender) until smooth. 

Assembling the White Chocolate Eggs & Nests

1. Once white chocolate egg moulds are set, remove from freezer and add a scoop of cookie dough to each egg, pressing it in. 

2. Pour a thin layer of white chocolate over each egg to form the flat bottoms. Place in the freezer for 30 minutes.

3. Once set, carefully remove nests from the muffin pan.

4. Once eggs are set remove from the mould and place into nests.

Common Questions

I don’t like coconut, can I use something else for the nests?

Yes! You can simply swap out the shredded coconut for vegan cornflakes, or even prezel sticks!

Can I use a different bean other than chickpeas for the cookie dough filling?

Absolutely you can use canned white beans instead of chickpeas.

How do I store these White Chocolate Eggs & Nests?

These treats store best in the freezer in an air-tight container to maintain maximum freshness. You can also store in the fridge for a day or two, then move them to the freezer if not consumed. Do not store at room temperature.

Looking for more dessert recipes? Try my Vanilla Orange Buttercream Cake!

Vanilla & Orange Buttercream Cake