I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

No-Bake Easter Nests

Name: No-Bake Easter Nests
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12 servings
Ingredients: Coconut Oil; Peanut Butter; Maple Syrup; Cocoa Powder; Sea Salt; Rolled Oats; Hemp Hearts; Chocolate Eggs

Recipe by Kelsey Russell-Murray

Ingredients

Time

Serves

These chocolate peanut butter Easter nests take less than 15- minutes to make, don’t require baking and are made using only 8 ingredients! These simple nests are easy to prepare with kids and offer a healthier alternative to all of the usual Easter treats. Simply combine coconut oil, peanut butter, maple syrup and cocoa powder and then stir in oats and hemp hearts (for some added healthy fats and fibre) to make a delicious kid-friendly Easter dessert that is vegan, gluten-free and refined-sugar-free!

Holiday

Dessert

Kid-Friendly

Ingredients

1/4 cup

Coconut Oil

1/2 cup

Peanut Butter

natural

1/3 cup

Maple Syrup

2 Tbsp

Cocoa Powder

1/4 tsp

Sea Salt

1 1/4 cup

Rolled Oats

3 Tbsp

Hemp Hearts

1/2 cup

Chocolate Eggs

Instructions

Add coconut oil, peanut butter, and maple syrup to a medium sized pot over medium heat. Melt and whisk until smooth.

Add the cocoa powder and salt, whisking until all lumps are dissolved.

Add the oats and hemp hearts, stirring until combined. Remove from heat.

Using a spoon, scoop out 1.5 Tbsp portions of mixture onto a lined baking tray. Press into the shape of nests. Continue until you've used all your mixture. Add 2-3 chocolate eggs to each nest, pressing in so that they are secured.

Let cool in the fridge or freezer until hardened.

Serve cool or at room temperature. Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Note: I recommend serving these cookies slightly chilled as they will become soft if they get too warm.

Substitutions: Use any nut or seed butter instead of peanut butter. Swap out coconut oil for butter or ghee. Use honey or agave nectar for maple syrup if you prefer. Instead of hemp hearts substitute ground flax or chia seeds.