150g Bonsan Chocolate Spread
50g Coconut oil
85g Shredded Wheat, crushed
Handful of fresh raspberries to serve
Serves: 12 Nests
Melt the Choco Spread and coconut oil in a small bowl placed over a pan of barely simmering water.
Pour the chocolate over the shredded wheat and stir well to combine.
Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in to the centre to create a nest shape.
Place a raspberry on top of each nest.
Chill the nests in the fridge for 2 hours to harden.