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Vegan Chocolate Easter Nests

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.


Ingredients

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:

1. Break up the six biscuits of Shredded wheat into little pieces, but a key trick to not hurt your hands is by breaking them up in the packet or you can break them up in a plastic bag and let out all that stress.
2. Add your mixture of seeds with the shredded wheat
3. Break up your Bournville chocolate in a glass bowl and melt it doing a double boil method in the saucepan.
4. When the chocolate has melted…
… add the butter to the mixture and stir.
5. When the butter is melted, add the golden syrup to the mixture and stir.
6. Take the glass bowl out of the saucepan. Then add the shredded wheat with the seeds into the glass bowl.
7. Stir all together until the shredded wheat is covered in chocolate.
8. Put the mixture into the cupcake cases and push down in the middle to get a nest like look.
9. Place them on a tray and leave them in the fridge to harden.

Method for chocolate ‘eggs’:

10. Melt Green & Black’s 70% dark chocolate like previous method above (3.)
11. Add hazelnuts to chocolate and cover fully

12. Separate individually and put on greaseproof paper and pop it in the fridge to harden.

13. When hardened, roll the chocolate hazelnuts in your edible glitter.
14. Take your nests out of the fridge and put three ‘eggs’ in the middle of each nest.

I hope you will try out my vegan version of Easter chocolate nests and enjoy them as much as my boyfriend and I do!
About Author

I am a 26 year old fashion and travel blogger/vlogger. I talk all subjects that I am passionate about! I started a project called 'Style Explorer', where I travel the world to capture unusual fashion style as well as the fascinating culture.

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