Chocolate & Oat Easter Nests

📝 Ingredients

• 100 g rolled oats
• 100 g dark chocolate 70%
• 40 g peanut butter (2 tbsp)
• 300 g plain 0 % skyr
• 1 tbsp honey
• ½ tsp vanilla extract
• 18 mini milk chocolate eggs (about 3 g each)

🍴 Utensils

• Large frying pan
• Mixing bowl
• Saucepan and bowl (bain-marie)
• Muffin tin
• 6 paper cases
• Spatula

📖 Steps

1. Dry-toast the oats in the large frying pan for 5 to 6 minutes over a medium heat, stirring often, until golden and nutty-smelling. Tip them straight into the mixing bowl (in the hot pan they would keep browning) and leave to cool for 5 minutes.
2. Break the chocolate into pieces in the bowl and add the peanut butter. Melt over a bain-marie, with the bowl sitting over the pan of simmering water without touching the water, stirring until smooth and glossy. In the microwave: in 20-second bursts, stirring in between.
3. Pour the melted chocolate over the oats and mix with the spatula for 1 to 2 minutes, until every flake is well coated and there are no dry clumps left at the bottom of the bowl.
4. Put the paper cases in the holes of the muffin tin. Divide the mixture between them (about 2 heaped tbsp per case), then press it down with the back of a damp spoon, pushing it up the sides to hollow out a nest in the centre, with walls about 1 cm thick.
5. Chill for at least 30 minutes, until the nests are hard and come away easily from the paper. Meanwhile, whisk the skyr with the honey and vanilla until smooth, then keep it in the fridge.
6. Just before serving (not earlier, or the oats will soften in contact with the skyr), remove the nests from the cases and spoon 2 heaped tbsp of vanilla skyr, about 50 g, into the hollow of each nest.
7. Place 3 mini chocolate eggs on the skyr in each nest and serve straight away, well chilled, while the nest is still crunchy and the skyr cold and creamy.