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Finely chop the hazelnuts, almonds and cashew nuts and mix them with the puffed quinoa.
Break the chocolate into pieces and let them melt in a bain-marie.
Then stir in the nut-quinoa mix.
Divide the mixture over 4 silion moulds and put a greased shot glass in the middle.
Place the moulds in the fridge for at least 2 hours.
Remove the nests from the mould and, if necessary, place a few more Easter eggs in them.