Vegan Chocolate Nests
Easy, quick, crispy, chocolatey vegan chocolate nests. They come together in under 20 minutes, require only five ingredients and not a minute of oven time - music to our ears.
As far as cereal goes, you can use any crispy cereal you have in the cupboard - from puffed rice, to shredded wheat, to corn or wheat flakes - they all make delicious nests. If you're looking for cereal specifically for this recipe, our go-to's are Nestle's corn flakes and shredded wheat, ASDA crispy rice cereal or Tesco's free-from Choco snaps (for a double chocolate hit) - which are all plant based. Mini egg wise, we used two pouches of Doisy and Dam's "Good Eggs", but feel free to use your favourite plant based mini eggs in their place.
10 mins (+ chilling)
250g dark chocolate, chopped
50g golden syrup
¼ tsp salt
60g plant based butter (or refined coconut oil)
42 plant based mini eggs
100g plant based cereal (read notes above)
Start by laying 14 cupcake cases/cups onto a tray.
Next, add the chopped chocolate, golden syrup and salt to a heat-proof bowl. Set the bowl over a saucepan of simmering water, and stir while the chocolate melts.
Once melted, add in the butter and stir until the mixture is smooth and creamy. Remove the bowl from the heat.
Use a spatula to gently fold the cereal into the melted chocolate, stirring until all of the cereal is coated.
Scoop around 2 tbsp of the mixture into each cupcake case, using the back of the spoon to make a small dent in the middle of each nest as you go.
Place 2-3 mini eggs into each centre, pressing down slightly to secure them in place.
Transfer the tray into the fridge to set for 10 minutes, or leave it out at room temperature for around 30-45 minutes.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.