Happy Easter everyone!
I am not Christian, but for me it is a time to spend quality time and make great memories with friends and family, even though we are all quarantined and might not physically be with them. At least we are fortunate to have technology to connect to one another throughout the world and send our love through the phone.
Since I was younger this particular Easter recipe sticks out in my mind to me (I have a sweet tooth). I would make it with my grandma and mum as well as at school. Chocolate nests is a great one for the kids as it is very simple and fun to create, but even for the adults too. The ones I made when I was younger were not vegan, so in this time of quarantine I was searching through the cupboards to find alternative ways to make it chocolate naughtiness but nicely healthy.
For nests (Makes 8):
- 6 Shredded Wheat
- 180g Bournville Chocolate (any dark chocolate you prefer)
- 25g Vegan Butter
- 3 tsp Golden Syrup
- 2 tbsp Mixed seeds ( I used linseeds, sunflower and pumpkin seeds)
- 8 Cupcake Cases
For chocolate ‘eggs’:
- 24 Hazelnuts
- 45g Green & Black’s 70% Dark Chocolate (chocolate of your preference)
- Edible Glitter
Method for chocolate nests:
Method for chocolate ‘eggs’:
12. Separate individually and put on greaseproof paper and pop it in the fridge to harden.