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Easter Egg Nests

Easter Egg Nests

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  • Author: The Green Creator
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 13 cups 1x
  • Category: sweet, snack, Easter, holiday, treat
  • Cuisine: vegan, healthy, Easter, sugarfree, glutenfree, dairyfree


These easter Egg Nests are a healthier twist on the classic and are raw, vegan (if you skip the bee pollen), gluten-free, and refined sugar free.


  • for the nests:
  • 5 tablespoons rolled oats
  • 4 pitted and peeled medjool dates
  • 2 tablespoons of sweetener ( I used maple syrup)
  • 2 big tablespoons of raw cacao
  • for the mini eggs:
  • 90 gram (one cup) of cashews (macadamia nuts or white almonds will also do)
  • two tablespoons of sweetener (I used maple syrup)
  • half a tablespoon of coconut oil
  • for the coloring:
  • white eggs: no coloring
  • red eggs: red beet powder, dried strawberry powder or dried freezed red berries
  • green: spirulina powder
  • yellow: bee pollen, but you can also use turmeric to make it vegan.


  1. To make the nests, mix all the ingredients for the nests in a food processor and shape the dough into little ball. Press them in the cupcake cases.
  2. Clean the food processor and continue to make the mini eggs. To make the eggs, mix all the ingredients for the eggs in a food processor until it becomes dense and balls together. Don’t over mix it or it will release too much oil and it will become a nut butter. Add more maple syrup if needed. Shape the dough in little eggs.
  3. For the coloring keep the colors and eggs separated. I used ⅓ tsp spirulina powder to make green mini eggs, 1 tbs bee pollen to make yellow mini eggs and 1 tsp dried red beet powder to make red mini eggs. Roll the mini eggs into a small ball then dip into the coloring. Leave in the fridge to firm up when they are too soft.