Ingredients:
- 6 cups (165g) crispy brown rice cereal
- 10 oz (285g) mini marshmallows
- 3 tbsp (42g) grass-fed butter
- 1 tbsp (15g) smooth almond butter
- 1 tsp (5ml) pure vanilla bean paste
- 1/4 tsp (1.5g) sea salt
- 1/2 cup (85g) dark chocolate chips, melted
- 1/4 cup (40g) pastel nonpareil sprinkles
- 36 mini candy-coated chocolate eggs
Instructions:
- Prep the mold. Lightly grease a 12 cup muffin tin with butter or a neutral oil spray. Note: This ensures the cups pop out without losing their base.
- Melt the fats. Place 3 tbsp grass fed butter and 1 tbsp almond butter in a large pot over low heat.
- Liquefy the marshmallows. Add 10 oz mini marshmallows to the pot. Stir constantly until they are about 90% melted.
- Infuse flavor. Remove from heat and stir in 1 tsp vanilla bean paste and 1/4 tsp sea salt until the mixture looks silky.
- Fold the cereal. Gently pour in 6 cups of crispy brown rice cereal. Use a folding motion until every grain is coated in white goo.
- Form the cups. Scoop about 1/2 cup of the mixture into each muffin cavity. Grease your fingers and press the center down until a nest shape forms.
- Cool and set. Let the nests sit for at least 15 minutes at room temperature. Note: Don't refrigerate them or they will become too hard to bite.
- Add the chocolate. Spoon 1-2 teaspoons of melted dark chocolate into the center of each nest.
- Garnish and finish. Immediately top with sprinkles and place 3 mini chocolate eggs into the wet chocolate until they are anchored firmly.