• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder logo

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegan Bakes & Desserts

    Published: Mar 4, 2021 · Modified: Jul 12, 2021 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Easter Chocolate Nests (Vegan)

    21 shares
    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Easter Chocolate Nests in a tin, Pinterest Pin.

    Easter Chocolate Nests are classic treats loved by kids and parents alike. This slightly healthier, vegan and gluten-free recipe is made with only two ingredients and takes just minutes to prepare.

    Easter Chocolate Nests on a mini cake stand with an Easter egg.

    With two kids at home, chocolate nests have been an easy Easter treat to make together for quite a few years now.

    We have done few different versions of this classic recipe by now. We've used cornflakes & shredded wheat. We've also made our own chocolatey mixture before by melting together butter, golden syrup and cocoa powder.

    This latest rendition is our easiest version yet and this time we went for wholegrain puffed rice and some vegan chocolate. That's right, all you need is two ingredients and literally 10 minutes of your time (if you don't count waiting time for the nests to set).

    Two rows of chocolate nests with Mini Eggs on and around.

    Ingredients & possible swaps

    Cereal - We've used gluten-free wholegrain puffed rice cereal from Kallo but you could use whatever cereal you prefer.

    Cornflakes would be as delicious (there are gluten-free versions available) and good old shredded wheat will definitely make your chocolate nests resemble the real thing (not gluten-free though).

    Vegan Chocolate - The chocolate I use is Callebaut 54.5% cocoa solids which is not as dark and preferred by my kids rather than darker 70% variety.

    You'd love to swap to vegan chocolate but are afraid that your children will not like it? Give it a go and you might be surprised how adaptable your kids are and they might like darker chocolate more than you!

    If that's not the case, this day and age there are some great vegan milk chocolate varieties out there, try Moo Free or Real Food Source.

    Make sure to use certified gluten-free chocolate if required.

    Vegan Mini Eggs - We all used to love Mini Eggs around Easter before we went plant based so we were over the moon to discover these vegan Good Eggs which make delicious, plant based alternative. Unfortunately, these are not certified gluten-free so bare that in mind.

    There are of course lots of possible substitutions for Mini Eggs. We like fresh blueberries, raisins or any dried fruit you like are always good and healthy options.

    You could also keep them plain and top with a yellow chick or two.

    Easter Chocolate Eggs on a cake stand.

    Top tips

    • If you're not using chocolate chips/callets make sure you chop your chocolate into small pieces for easier melting.
    • I use shallow tart baking tray to hold my fairy cake cases to make things a bit sturdier and for ease of transferring to and from the fridge. You could also use, muffin/ cupcake tin or even a baking sheet.
    • This recipe yields approximately 15 small nests but this will depend on the size of your cases or how large you want to make them really.
    • You don't even need any cases to make these as you could simply spoon them onto baking sheet lined with some baking paper and transfer to the fridge to set.
    Tray filled with Easter Chocolate Nests topped with Mini Eggs.

    Storing your Easter Chocolate Nests

    Once set in the fridge I usually transfer them to airtight container and keep on the kitchen counter until we're done with them.

    They will stay crispy for 2-3 days max and around day 3 they will start getting a bit stale, yet still absolutely fine to eat.

    I find that between 4 of us we usually finished them before they reach "not so crispy anymore" stage.

    How to make 2 ingredient Easter Chocolate Nests

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    These delicious little treats are so easy they pretty much make themselves.

    All you need to do is melt some chocolate and stir in puffed rice.

    Melting chocolate & adding puffed rice.

    Give it all a good mix and once done divide it between some cupcake or fairy cake cases.

    We like to put our in a shallow tart tin to keep them in place.

    We've decorated ours with some vegan Mini Eggs but you could use fresh or dried fruits like blueberries, raising or even fluffy chicks (if making them for Easter).

    Once finished, pop them in the fridge for an hour or so until fully set and then all you need to do is ENJOY!

    • Tray filled with chocolate nests in cupcake cases.
    • Chocolate nests in a tin topped with Mini Eggs.

    Have you tried my Vegan Easter Chocolate Nests?

    Find me on social media

    Subscribe to our newsletter!

    Never miss another recipe by subscribing to our newsletter today.

    More Sweet Easter Recipes!

    Easter Biscuits (Vegan)

    Vegan Lemon Drizzle Cake

    Vegan Hot Cross Buns

    White Chocolate Blondies with Mini Eggs

    Chocolate Shortbread Cookies with Mini Eggs

    Easter Chocolate Nests on a mini cake stand with an Easter egg.
    Print Pin
    5 from 1 vote

    Easter Chocolate Nests (Vegan)

    Easter Chocolate Nests are classic treats loved by kids and parents alike. This slightly healthier, vegan and gluten-free recipe is made with only two ingredients and takes just minutes to prepare.
    Course Easter, Snacks, Treats
    Cuisine British
    Keyword Vegan Easter Chocolate Nests

    Equipment

    • Large Glass Bowl*
    • Saucepan*
    • Silicone Spatula*
    • 12 cups shallow tart tray*
    • Fairy Cake Cases*
    Prep Time 10 minutes
    Setting/Chilling 1 hour
    Servings 15 nests
    Calories 86kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 200 g vegan chocolate of choice, chopped I use Callebaut 54.5% cocoa solids
    • 75 g wholegrain puffed rice cereal I use Kallo
    • Vegan Mini Eggs or any other toppings of choice I use Good Eggs by Doisy & Dam

    Instructions

    • Melt the chocolate gently in a heatproof bowl set over the pan with gently simmering water (make sure that the bottom of the bowl doesn't touch the water).
      You could also use microwave and melt your chocolate in 15-20 second intervals, stirring frequently.
    • Add puffed rice cereal into melted chocolate and mix well until evenly coated.
    • Spoon chocolatey mixture into prepared fairycake cases and top with Mini Eggs (if using) or other toppings you like.
    • Pop in the fridge until set.
    • Enjoy!

    Notes

    • Nutritional information is approximate, per chocolate nest based on 15 nests and without any toppings. It should be treated as a rough guideline only!
    • Feel free to use cornflakes or shredded wheat instead of puffed rice. 
    • See "Ingredients & possible swaps" above for notes on ingredient recommendations.
    • Store in the airtight container at room temperature for up to 3 days for maximum crispness. 
    TIPS:
    1. If you're not using chocolate chips/callets make sure you chop your chocolate into small pieces for easier melting. 
    2. I use shallow tart baking tray to hold my fairy cake cases to make things a bit sturdier and for ease of transferring to and from the fridge. You could also use, muffin/ cupcake tin or even a baking sheet.
    3. This recipe yields approximately 15 small nests but this will depend on the size of your cases or how large you want to make them really. You don't even need any cases to make these as you could simply spoon them onto baking sheet lined with some baking paper and transfer to the fridge to set.

    Nutrition

    Nutrition Facts
    Easter Chocolate Nests (Vegan)
    Amount Per Serving
    Calories 86 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g15%
    Sodium 1mg0%
    Potassium 6mg0%
    Carbohydrates 12g4%
    Fiber 1g4%
    Sugar 6g7%
    Protein 1g2%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!
    « One-Pot Bean & Sausage Pasta (Vegan)
    Vegan Butternut Squash Mac and Cheese »

    Reader Interactions

    Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2022 Jo's Kitchen Larder | All Rights Reserved