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.
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).
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.
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.
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.
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!
Have you tried my Vegan Easter Chocolate Nests?
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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 (Vegan)
Ingredients
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.
- 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.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!