1

Add coconut oil, peanut butter, and maple syrup to a medium sized pot over medium heat. Melt and whisk until smooth.

2

Add the cocoa powder and salt, whisking until all lumps are dissolved.

3

Add the oats and hemp hearts, stirring until combined. Remove from heat.

4

Using a spoon, scoop out 1.5 Tbsp portions of mixture onto a lined baking tray. Press into the shape of nests. Continue until you've used all your mixture. Add 2-3 chocolate eggs to each nest, pressing in so that they are secured.

5

Let cool in the fridge or freezer until hardened.

6

Serve cool or at room temperature. Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

7

Note: I recommend serving these cookies slightly chilled as they will become soft if they get too warm.

8

Substitutions: Use any nut or seed butter instead of peanut butter. Swap out coconut oil for butter or ghee. Use honey or agave nectar for maple syrup if you prefer. Instead of hemp hearts substitute ground flax or chia seeds.