Chocolate Marshmallow Easter Nests

200g raw chocolate (recipe here x 2)

100g (¼ cup + 2 tbsp) dairy-free butter

1 x 140g bag vegan marshmallows

150g (6 cups) rice pop cereal

2 tbsp brown rice syrup (or golden syrup)

4 tbsp CHOC Chick Cacao Nibbles

2 x 30g bag CHOC Chick Quinoa Pops

2 x 30g bag CHOC Chick Plantain Bites

A sprinkle of dried raspberry pieces

Line 2 x 12 hole cupcake trays with cupcake cases and set to one side.
 
Begin by making the raw chocolate, following this recipe. Once you are at the melted chocolate stage, add in the dairy-free butter and vegan marshmallows. Continue to heat over the bain marie until they have fully melted.
 
Stir in the rice pops and cacao nibbles, until the pops are fully coated with the chocolate mixture.
 
Spoon the rice into cupcake cases, and as you go, press 3 quinoa pops / plantain bites into the centre of each one.
 
To add a splash of colour, sprinkle some dried raspberry pieces over each of the cakes.
 
Place in the fridge to chill until completely set, then store in an airtight container.